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While it didn't get any worse it didn't get any better. It was an OK beer but nothing too impressive.

Should have changed your tag to "In PURsuit of the PURfect cider." for that one.

Hello all! I'm planning on running an iron chef style "Mystery Ingredient" inter-club contest next year for my homebrew club. My plan is to unveil an ingredient at each of our meetings Jan-June. Then begin having the judging July-December. The rules are that they have to use the listed...

Chocolate Vanilla Hydromel pre-pitch. I'm gonna call it Love Potion Number 9, so I made it up right there in the sink.

As I understand it, anything that could make you sick gets killed off at about 4% ABV. I would be more worried about something changing the flavor of the mead or turning it into vinegar. Either way you should be able to tell once you open it and can give it a smell.

Sorry bout that, its been a while sence I looked at that thread. Chocolate batch sounds amazing.

There is a group brew thread from a year or two ago that was dedicated to lactomel. You should give that one a read and join in if you feel like it.

You can also use an oz of raisens as neutrient. I find that the kid size raisen boxes work perfectly.

I don't think putting it right in the pressue cooker would be wise. With the way cooking honey foams up i would expect the pressure release to clog and cause the emergancy valve to blowout. Not much of an issue safety wise, but tracking those things down and cleaning up the mess can be a chore.

I'm not sure what image program your using to generate your labels so if my advice makes no seance i apologize. ( Ive only ever used an old version of photoshop ) Your overall design is great, there are however some things i would suggest to make it pop more. I would recommend taking the image...

While i have not used a hefe yeast in mead ( Gunna add that one to the to do list though). I can say from a Raspberry Saison Mead i made that the yeasts signature taste might not come out the same in mead as it does beer. The first mead i made using saison yeast ( Belle Saison ) did not have...

While I dont recomend using bleach, i doubt thats the issue. I think you just have a young jet fuel tasting mead. 6 months to a year of aging will make a world of difference. I have yet to make a mead that didnt need at least 4 months of aging to be palatable.

Most of that "Pumpkin Pie flavor" is just the spices. The actual flavor of pumpkin is a bit mild and tends to get blown out by the yeast. Pumpkin WILL add a nice mouthfeel though. I have also read that a little bit of baked sweet potato can do wonders in a pumpkin pie brew.

1 oz of raisens will give nutrients without having a massive impact on the taste.

Yeah I see where your going. Im just recomending that it be a lower abv mead.

:Edited Post: cuz im a moron who didn't see it wasn't the end of the thread, and answered a question that had already been answered. :P

Commemorative meads are all the rage on here. I recently bottled 3 gallons of Wedding Melomel. I drove from FL to NC for my cousins wedding back in October. Bought 3lbs of local honey from each state I drove through. Fermented it and did a secondary on strawberries and starfruit. When I go back...

As a pharmacy tech I can confirm that alcohol and sleeping meds are in fact a bad combo, Herbal remedies however are another bag entirely. ( There are multiple arguments to be made and fights to be had on the topic of Medicine vs Herbal remedies. Im not going there ) Some could be ok with booze...

Black-Briar Mead. Or my interpretation of it at least.

I only mash the frozen fruit when im making fruitwine. For mead i just let it do its thing. Yeast will destroy it on its own if you give it a few weeks.