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Hello And sorry for not give you a fast recall.No Woodhoney is from the blossoms of the Tanne (Tannenbaum/Christmastree).The Beehives stand in the Wood. And so they get only the honey from the trees not from flowers.

hello dont use a petri dish with vodka.You only get more fruitflys.(the petry has more space then the small Airlock)Put a small teabag over the Airlock and change the water regular.Shake the batch too.Work very very clean.

Hello Ragnar The Berrys you have ,can be Moosberry a kind of cranberry. The Honey is right.I hope you have cleaned the Barrel with sulphur . But true Mead is only Honey and water.With Fruits in it ,it is a Melomal. A Barrel looks fine but hardy to use and clean before the first racking...

yes after i cooked it and add a very little sulphur.And if i not go in my cellar and drink it to early.4-8 Years are ok for ageing.

No the bees collect it from the Tannenbaum (a tree ) not from Wildflowers.

Pic of waldhonig (Woodhoney)

Woodhoney or Foresthoney is were the Bees collect it.Very spicy and the flavor of "Tannenbaum". For Revvy:No Humans were killed or Cooked for it. I only cook the Mead after 21 Days to kill all the Yeast.So it last longer.

oh i found a Picture

The yeast like a little heat 15-23 Deg.

Hallo No pic but i can send you a Bottle.:mug:

Hello Take in the first 7 days only 2 Kilo Honey and 1 Kilo Sugar by 6 Gallons. The Yeast starts fast and strong.Try German Wood Honey

Hello Here are my Recipe for"Viking Blood Mead" 12 Liter Cherry Juice 4 Liter good Water 1 Kilo Cherrys 2 Kilo Sugar 2 Kilo Woodhoney 20ml Antigel Enzym 8 gr.yeastnutrisal 1 Päk. Burgund Yeast

Hello The first 7 days must be stormy for the mead.But befor the juice and the yeast must have the same temp.(or the yeast die or sleep...by wrong temp)

Hello Dont use Cacao Powder.Use Oil or Alkohol with Cacao Flavor.Dont overfill the Bottle ,all you lose ,is a lose of flavor later.