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Ok so I have it narrowed down to either a Blue Berry Mead (for a Boy) or Raspberry Mead (for a girl).. we will be finding out this Wednesday (7/18). If anyone has any links or input on recipes im all ears!

First off thank you both! I've seen arguments go both ways, but was wondering if secondary wouldn't be the way to go. Still being pretty "green" my thought process tells me that putting fruit in primary might take away from the honey flavor/notes (but that is just an assumption). Defiantly...

My wife and I are expecting our second rugrat in December.. mead was likely involved :ban:.. That being said, I would like to make a mead to celebrate. I am attempting to be creative here and need suggestions and even recipes for 2 possible meads. Here is what I would like to do: - Take...

I use 1 bean (split) per every ounce of vodka (40 proof). I prefer vodka as i feel it is more flavorless then rum.. but ill drink either one ;) I too am unsure what a good starting point is for how much extract to use per 1 gallon of mead. Guess i'm bringing this thread back from the grave..

Well i started my Vanilla Extract last night.. we will see in ~8 weeks how it is.. Any one have any experience in blending with a sweet mead instead of back sweetening?

I cant speak to whole oranges or juice, but the fresh orange peel i added is very apparent. Its more of a note then a flavor (if that makes any sence)

Thank you! This led me to find the process of making Vanilla Extract. So i think i may continue to age a bit longer while i wait for my vanilla extract to finish (~8weeks). In the mean time i may rerack to fresh carboys and then fill the additional head space with a previously brewed sweet...

So I was reading another thread about back sweetening and some one mentioned that blending with a really sweet already fermented mead is better. I was wondering if anyone here has done this, and if so is it better and more successful then back sweetening with a mix of water and honey?

Those were taken at the time of racking. Here ther are as of today:

Hey all thought i would give you all some updates.. i am about ready to bottle both batches as the my gravity has not gone up but a few points since a month ago. I have just been waiting for the meads to clear up a bit. Both taste like rocket fuel at the moment. Im hoping that after letting...

Since racking it has been on a shelf on a walkin closet.. temperature tape on the carboy shows about 68 which has been fairly consistent..

Okay.. fun night last night as i got to rack the 2 batches i have been talking about. Ill give more info and pictures later as my phone is about to die.. But i had a quick question about my previous batch i have already had in secondary. On 4/30/17 it was at SG 1.040 as of today (5/20/17)...

fossilcat Excellent source/find!! Thank you!!

Thanks Drewed, I wondered about that with it being around 14% already.. in my searching last night I recalled someone suggesting putting the vodka in a spray bottle. I may do that just for good measure and then pitch it all together. What about amounts of spices.. its only 2 gallon batches so...

Little Update: Vanilla and Orange Metheglin - SG at 1.018 5/11/17 (started at 1.112) Vanilla Spice Metheglin - SG at 1.022 5/11/17 (started at 1.115) Looks like they still have a little bit more to go before racking to secondary assuming 1.010 is the target. So now I have obtained my spices via...

So its basically a lay-mans term for SNA?! Learn something new everyday.. So lets discuss approaches of SNA.. The book I have been going by seems to dictate the following: Day 1 (day yeast is pitched in must): First SNA Day 2 : Degas Day 3 : Second SNA Day 4 : Degas Day 5 : Third SNA Day 6 ...

I was actually looking. then realized what was going on.. HAHA!

Right, wrong or indifferent. I went ahead and degassed both batches before taking a SG.. I was delightfully surprised at the progress. Both of these seem to be trucking right along. The one intended to be Vanilla Bean and Orange peel is currently at 1.030 (started at 1.112). I am thinking I...

Hey Bernardsmith, As always thanks for responding! I guess that brings up a quick question.. I understand the importance of degassing during SNA (as we discussed in an earlier post), but is it still necessary to degas regularly even after you have finished SNA? Back to the original...

So I have started 2 new batches. At this point both are identical at primary fermentation (started 4/16/17). But i am looking to put vanilla bean and orange peel in one and Vanilla bean and Spices (Cinnamon, nutmeg.. ect) in the other. I have read a few different ways to sanitize these but...