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It's a Belgian triple that had strong caramel notes so I decided to add apples and honey to see if I could get it to taste like a caramel apple. Well see what happens! :mug:

Update: I back sweetened with honey and let it sit for two more weeks. After that I racked it and added one camden table. I tasted it and tasted AWESOME! Now I will let it sit until it clear.

Tangelo Mead, Traditional Viking Mead, Blackberry Vanilla, and Spiced Apple/Pear. The one with the apples is a beer experiment.

Traditional mead after first racking and tangelo mead. Both around the two month mark.

Picture update.

I'll add the nitrate and sorbate at next racking.Thanks for the help.

It's sour, it may be yeast, but I don't know how yeast tastes like. First racking was to get rid of the fruit, second was to get rid of lees and add more fruit. This last one was to get rid of the previous fruit. I ran it all through a fine mesh hops bag. When I rack it I siphon it to a...

So here we are at the third racking. It taste sour and Gravity is at 1.000. I added more balckberries to the blackberry one and left the apple/pear alone. This mead is two months old.

I know what Krausen is, I just didn't think it happens in mead. I'm still new to mead brewing. So far no blow outs just happy bubbling.

When is the next meet up?

Five gallons of water.

We should have a preferred honey vendor list.

Ok, so far two normals. It's bubbling away like crazy so that's good.

Is this normal or a sign of infection? Recipe is 10 lbs of honey, three vanilla beans, and dried sweet orange peel. Pitched with white labs sweet mead yeast on five gallons of spring water.

Brewed five gallons of traditional mead with sweet orange peel and vanilla. 1011

There's a lot of fruit sediment at the bottom do any of you strain it or filter it to get rid of it?

Ok. I will let it play out.

The apple/pear started bubbling again. Should I stop it?

Anybody?

I'm in Moreno Valley. Hit me up!