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3 gallon traditional at second racking. Mostly made with clover honey and step-fed with mesquite honey. I've taken to calling it the "Beast-Mead" because the yeast have gone into beast mode and chewed through everything I've added. It's currently at over 18% and 1.001-1.000 and still going...

Just brewed up a 5 gallon Amber Braggot 555.31 + 5 = 560.31

How much DME would you use per gallon to prime? Sent from my iPhone using Home Brew

I can't wait for GOT tomorrow, I also can't wait to try the Dornish Pomegranate Mead I made for the premier almost a year ago now.

What will you use this Mead for, a defoliant? personal protection? Just kidding, sort of. I know ghost chilies are super-super hot, but how hot does something like this actually turn out? Sent from my iPhone using Home Brew

You can always start by adding what may be to little, tasting it, and adding more if needed. To roughly quote a fellow HBT member "you can always add more if it's not enough, but you can't take away what you've added if it's too much" Sent from my iPhone using Home Brew

1 gal. Orange & tangerine melomel, and a 3 gal. Sweet-clover traditional. 263.25 Sent from my iPhone using Home Brew

I will simply try to set the stage, so to speak, for the more knowledgable folks who may show up to help by asking for more information. What kind of Mead is it? What ingredients did you use? Did you ferment in a jug or a bucket? How we'll did you sanitize? Things like these. Sent from my...

Agreed, they are. I say "they" and not "we" because I am still a noob, but there is a wealth of knowledge to be found and utilized here.

Today I have re-attempted the "wolf-moon" Mead(blackberry Melomel with spices).The first two photos are of the first attempt earlier this year. I'm not making those mistakes again. The second two are from today. Wish me luck.

I believe that if it is Mead, it is special.

Sounds fantastic, how did it come out?

Fb, you make a good point

In a recent thread on aging that I took part in, a fellow member posted a very good idea. After bottling, open a bottle that is a few months old and drink about a shot of it, take notes on the taste and such, then seal it up, and repeat this once a month with the same bottle until it's gone. By...

Great carbonation, I have a dry Cyser in primary that I was thinking of carbonating. If you don't mind me asking, what method did you use, bottle conditioning? If so, what did you use to prime? And how much of it?

I'd leave it be for a while, the bentonite may continue to do its thing for a while longer. As for the maple wine, I should've been more clear, all I meant to ask was whether or not there were other ingredients like fruit or honey.

So this is just fermented maple syrup? I have been curious about that, I'm interested to hear how it turns out. As for the bentonite, you will want to dissolve it at least somewhat. If you add it dry straight to the brew the vast majority of it will sink to the bottom of the vessel almost...

Oaked traditional that I bottled today. Made with equal parts sage and wildflower honeys and aged on Hungarian oak. My favorite so far.

I have been making Mead for a little under a year now and I can already attest that time does make a huge difference. My first truly successful batch was born this past February and at 3 months old it was good. I was shocked however, to find how much better it was at 6 months old. It has been...

I have only oaked a single 1 gallon batch so far, so I am not very experienced, but I would also think that it depends greatly on the individual Mead. If it is rich and hearty with a lot of "body" like a semi sweet wildflower mead with 14-15% than you would probably want to oak it a little more...