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A while back I made an elderberry mead that didn't turn out all that great and I ended up adding about 5# of skittles to a 5 gallon batch and let it sit on them for a month. It's aged out about a year since then and tastes like the aftertaste of having skittles in your mouth. It can be done!

Racked onto KMeta and KSorbate this evening. Sampled and it is different but I wouldn’t say terrible. I think if it ages out a week, with a little more orange and vanilla added, and ages a couple of months, it’ll be decent. I’ll keep everyone informed!

Making 1 gallon batch: Just over 3 pounds of honey (Original Gravity- 1.116) Water to 1 gallon 1/2 tsp DAP 1/2 tsp Yeast Energizer 2 cans orange juice concentrate- frozen Vanilla Extract? The mead fermented through to 1.000, then I racked onto 1 can of frozen OJ concentrate. Increased SG, has...

This sounds delicious! I've been looking into doing a mixed berry mead with blackberry, blueberry, raspberry, strawberry, and cherry, with possibly a few oranges as well. Just load it with fruit, I think would be great. Keep us updated on how yours turns out!

Take a hydrometer reading and sample it. How does it taste? Does it taste "off?" I have heard from some meadmakers who state that large bubbling on top just shows some excess CO2 in the mead. I would say: 1. Hydrometer reading 2. Taste test 3. If tastes fine without off-flavors, degas

Just wanted to know opinions or if anyone out there has added smoothie mixes to either the secondary fermentation or to backsweeten after the mead is stabilized? I've been looking at trying the Torrani brand for Raspberry but wasn't sure how well it mixed and/or how much sediment it added to...

Blackberries are my favorite of the three as well, just wanted an overall opinion for you all!

Poll posted above! Which fruit?

Long story short, if you are planning to bottle and drink within a relatively short period of time, either juice or frozen concentrate would work well. If you're planning on storing, and some hungry yeasties wake up, you may have some bottle bombs.

A lot of buckets have poor seals. I mostly use buckets for either secondary fermentation or as tertiary once fermentation is complete to add frozen fruit for <5 days or so. The large openings are great for fruit additions however are also not airtight.

I'm not saying I disagree. I've just seen some people filter for clarity (if it will be drank within a reasonable amount of time), and some people let either naturally clear or use Bentonite. Just asking practices and opinions!

I know I’ve read plenty of conflicting articles about filtering mead. Who filters, who doesn’t, and what are your reasons for doing so (or not)?

How much honey did you add for starters? Also, did you aerate? What temperature is the ferment around? Lots of questions here!

Makes sense to me. I didn't know yeast stopped uptake of nutrients around 9% alcohol. Good to know, thank you!

Thanks for the replies! I use around 1/2 packet of dry yeast for 1 gallon batches, and usually use one packet of dry yeast for 5 gallon batches. Maybe I should use a packet and a half or two packets? Also, I am adding nutrients for the yeast. I'm adding a yeast energizer when they are...

5 gallons blackberry 3 gallons traditional 1 gallon SB 1 gallon PB&J 1 gallon cherry 1 gallon white grape cherry 1 gallon cherry apple cinnamon 1 gallon blueberry 399+14 = 413

Hello Ladies and Gents! First post here as I'm new to the site! I currently have: -5 gallons of Blackberry melomel aging -3 gallons of traditional mead in primary fermentation with D47 -1 gallon of blueberry in primary fermentation with 71B-1122 -1 gallon of peanut butter and jelly aging -1...