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In the past I've made ginger mead, generally slice up a few ounces and drop it into fermentation.. take out around 1.030 or so.. what I usually end up with is SPICY!!! Once it was really really spicy... undrinkable for me (however some liked it, and was awesome as marinade). I searched...

Registered here in 2008.. came back to post on the chocolate mead page (was a great resource). Figured a proper introduction is in order. Started making mead over 30years ago, we had a beehive on the roof (in suburbia Southern California no less ;-) so honey was easy to get. Mase an orange...