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Be as obsessive as you can about cleaning and sanitizing. Age it in a larger batch then bottle later. This minimizes overall variations. You could try using a different yeast. Various yeasts can enhance flavors already prevalent or add other dimensions. Did you keep the meads at...

I just saw this forum topic after trying to figure out why beer and root beer foam. I was trying to create a recipe and needed the reason foam happened. What I read was that with both the protein content was important. The proteins stretch, causing the head. Sassafras, birch bark, grains...

I would have added blood orange juice and zest to the red wedding wine.

There are several ways to infuse the herbs in a mead. You could make a strong infusion over the stove by heating the herbs in water then straining and adding it to the primary and then let them cool before adding the yeast, or you could add it to the batch as you heat the honey and water, then...

I was curious about the flavor of the honey. How will it enhance the flavor of the mead? Is it mild or strong, light colored or dark, and does any of the wood flavor come into the honey itself? I'm just curious since I'm getting more into the complexities of mead making, lately.

Oooh! This sounds interesting. Yes, this could taste very good. What size are you starting at, 1 gallon or 5? I made a saffron, sage, rosemary, and thyme mix that was divine. I was pretty conservative on my proportions for a 5 gallon batch. I used 2oz each of fresh rosemary, sage and thyme and...

Lmao! This is hysterical. Yeah, I have plans to try this as well, though, I will probably start off with a 5 gallon batch and not as much proportionate avocados. I would rather use limes and cilantro and maybe some hot peppers. (I agree on the onions! Ew!) I also was reading up on the chocolate...

I was curious about the actual results of my statements. So, I have just tasted a mead that my husband left in our south facing bay window for at least 4 years. We have done most things that you should not do with a mead such as leave a lot of air in the bottle (It seems to be some left over...

My husband and I had a 5 gallon bucket of orange blossom honey but I'm not sure where we got it from. I think it was a friend of a friend from Florida. I have had some experience with The Bee Folk and like them a lot. They are friendly and have a nice variety of honeys. Once we ordered a...

This is a good recipe my husband and I made before we decided we should take down extensive details. I just tasted it after 1 1/2 years of sitting and, boy! was it yummy. This is a sweeter mead. It's best to make when the roses are in bloom. It will be close to when blood oranges are available...

OK, haven't played skrym yet though I have played another of the elder scroll games. I can't remember which, I play a lot of games. and the names get fuzzy in my head. or maybe it is the mead doing it.... any how.... I love coming up with recipes Blackbriar could be blackberry, black...

My husband is not able to drink caffeine so we often use red tea which is an herbal substitute that tastes surprisingly like a sweeter good regular tea. It also tastes better than decaf tea. Decaf still has some caffeine. Tomico

I was just reading an article that talked about doing just that to try to get a more complex flavor. Unfortunately, I have just misplaced it in the last couple days and cannot seem to find the site again. It only gave one example suggestion with a sharaz, I think, and then listed a variety of...

Thanks MedsenFey, I have very little working knowledge of yeasts mostly using champagne yeast but have recently been looking at yeasts as a way of improving, guiding and predicting flavors. Unfortunately, most of the information so far is limited and mostly centered on wine brewing. Since I have...

Oh yeah!

Why are you using bread yeast? You can buy cheep brewers yeast even if you don't want to go for specialty yeasts and the yeast is one of the least expensive parts of brewing.

Hind site is 20/20 but why didn't you ask for stuff for Christmas? There are so many times I've wished I could have some idea what to buy for some people. Tomico

Oooooo. This is right up my alley. I have consistently added odd things to meads since I started messing with my husband's brews. He would often raise an eyebrow and let me go at it. i haven't gone wrong yet. I have made a fabulous mead with saffron, sage, rosemary and thyme. You could make...

O.K., I've been dwelling on this for a while. I thought about using almond milk or soy milk as the milk type base but when I read about people trying to ferment them, they had a really nasty smell. The almond milk smelled like stinky feet (I suppose you could use ragweed honey to emphasize this...

You could also try wrapping the carboy in a wet towel for evaporative cooling. It could be tedious and a bit unreliable but it could help. I have read that D47 is a bit temperamental in that the Ph has to be a little higher, there should be enough nutrient and the temperature should be below...