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I know there have been a few posts on this before, but I can't seem to find them at the moment :drunk: Our Traditional made from Cranberry has been bulk aging in secondary since Nov. '09. It clarified on its own really well, but has been sitting on the lees ever since. The same with the...

Thanks for the advice :) We may decide to backsweeten, or not. McMead forgot to mention that we also added raspberry flavoring at racking. Obviously, this will do nothing to make the mead any less dry, but my concern is that the mead will be SO dry that even once this rocket fuel cools off...

A fairly local company called the Bee Folks has had Killer Bee honey in stock. Both my significant other and I have tried it and think that it would make a very interesting mead. It is rather smoky and spicy, but I am hesitant to use a whole gallon to make a batch. Even though we've only...

Looks exciting! Keep us updated, we read the Zymurgy article and are going to try making a Bochet as well.

Thanks for the heads up about vodka; we'll stick to the campden tablets instead. Obviously, aging is an important part of meadmaking. The morat you and your wife had has now been aging 2.5 years, if you made it two summers ago. Would you say that morats/melomels are better younger (i.e. 1-3...

Thanks for the advice! Made a second batch this weekend using the no-boil method and alfalfa honey, and it's bubbling nicely already. This is so we can compare a mead that's been heated vs. the no-boil method. Also bought a bottle of raspberry flavoring. Figured we'd start a little simply and...

Greetings brewers! Fairly new to the brewing scene, began the hobby this year with my significant other, Steve, who has had a few kit-beers' experience worth of brewing. We've read a few books (Ken Schramm's "The Compleat Meadmaker" is my bible!) but I'd love to branch out to a few...