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It is very creamy and very light. I am anxious to use it. Was leaning towards a traditional mead

Sounds good. Thus far I am bulk aging my stuff. And haven't ventured into the carbonation side of things yet. I have my carboy in a small tub with a little water and a wet towel with a fan to keep the temp coo and degassing twice a day. Still refining my process. I was recently gifted just over...

Thank you very much for the help 👍

Okay so in order to achieve a sweeter final gravity/mead I should add more honey to the must than the yeast can handle ? So when they are done , this is residual sweetness ? I apologize if these questions are of a beginner nature. There are so many different voices saying so may different...

Thank you very much. I am definitely still at novice level but am serious about this. I have seen so many different opinions on this. It's hard to know which is the right way. I greatly appreciate you're help 😁

My only question now is, when I reach that desired sweeter final gravity, do I just stop the fermentation by stabilizing ? Or should use less honey? More honey ? I'm not sure exactly how to reach my desired final gravity ?

Gotcha. I will the this info and be back to the drawing board ASAP. thank you Bray! Much appreciated!

Tasting all the way through and again at around a month

They all finished off dry between 12 and 14 %

And just blueberry by itself as well

Well I've been really trying with the triple berry mix ( raspberry,blueberry and blackberry) and I have attempted with pineapple several times but just can't get that pineapple flavor.

Lactose,and believe it or not but Graham crackers would really work well in this recipe. Is this a 5 gallon batch you're making ?

Peach and pear in my experience, take ALOT of fruit to get a good flavor(I mean ALOT! apple however ,comes out really well in secondary. Maybe consider so.e lactose, and Graham crackers for an apple pie mead 😄

Hi Bray Hey Bray! This sounds like a great recipe 😋. I heard you on the got mead podcast recently and really enjoyed all the knowledge you shared. I simply have one question??? How do I get a really full flavored melomel mead!??? I've been at this for about 9 Mos. And about 12 meads...

Much appreciated 👏

I have decided I want to try to make a "chocolate covered cherry" mead. Using cacao nibs, cherries and vanilla beans. Sweet ,with lots of flavor. Would it be best just to make a traditional mead and add all the ingredients in secondary? Or would primary be better? I've seen a lot of folks say...

As a new home brewer (honeywine) I have heard conflicting views. Some say take your initial reading before adding your yeast, some say after and have heard a few say that it really doesn't matter. In the interest of accuracy what is the general consensus among the veteran brewers ? Thanks...