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I don't need to reduce. But if I do I would only reduce to the amount of water I would need for the batch. So if I make a 1 gallon batch start off with 2 gallons of water. The reduction is to concentrate the flavors. So I don't need to but if I want it to be bacony and it to be strong then I...

Well. I was at my friends taco party and he had bacon flavored caramel for churros. And it got my brain to chugging along the prospects of bacon mead or bacon acerglyn. So after 30s of finding out how he made his caramel taste so bacony. I was already making plans. Since I'm not making...

Acerglyn- smoked bacon Melomel- smoked cherry And I wanted to start experimenting with a ginger tea mead.

I tried espresso wine kind of a deal. It was too bitter to drink. Although its aging now the pre aging flavor warm and chilled was overpowering. I may have a different opinion in a few months. But as it stands now coffee would prob be a better choice. Being as alcohol enhances flavors. (Like...

I forgot to add onto the end. I have been making my mead for a few years now and every one I've given it to has liked it as un-aged and chilled.

I've made what is basically called mead. Although it seems I'm very much a novice when it comes to making mead. I boil water and honey then let it cool to about 110-105*f. Add yeast (I've been using regular redstar bread yeast) after a fermentation period of two weeks I drink it after one day...