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Just made a batch of this, hoping it turns out pretty tasty. Had to leave out the 1 oz of buckwheat honey since I couldn't find any local.

I'm pretty sure its done fermenting as of now. It seems some of the fruit is tending to stay towards the bottom (mostly the cherries, and it seems a few of the oranges in one of the batches as well), i'm guessing that won't really hurt it. So leaving it on the fruit for a few months won't...

So last night me and the old lady were up till 1:30 am prepping fruit and racking our first mead attempt over the fruit ( already had been transferred from primary to secondary, been in secondary for about a month to finish out fermenting). Looks and smells pretty good now. Let me know what you...

I'd really like to know if any one has an answer as well, by the way Sackeri, im from the colerain area, so let me know if you are able to find a source

was kinda thinking about dropping the caramel now that you say that Arpolis. Just needed some one elses opinion on it as well as I was unsure. As far as the orange and necterine, just zest and peel the two, dont include the fleshy fruit part? not really sure what is ment. Are we talking out of...

I actually ment a tsp and miswrote it as a tablespoon. Do these combinations sound like they may be winners or should they possibly be tweaked in any way. I was hoping they were not to far out in left field and might end up tasting bad once they are finalized, first attempt and original...

My plan has been to do a strickly traditional mead in primary, 12 lbs of star thistle honey, 5lbs of wildflower, water, and 71B yeast. its been racked to secondary already and now I wanna go ahead and seporate the original 5 gallon into individual 1 gallons, each with different flavoring...

I was assuming jessup was referring to an off or bad odor? Just wanted to make sure I was storing it right, its not getting any direct light or anything, just not in a dark room.

ok thinks, there is no kind of "skunkiness" as I can tell, no off odors or any thing like that, and it was just originally brewed I believe may 21ish, so its not all that old as of yet, just didn't want to end up messing up my first attempt.

Once mead is placed into the secondary, is it necessary to store the carboy in the dark? As it sits its in a cool room in my basment in the farthest corner from any sunlight. Would placing it in the dark help for clearing or matter in any way, kinda read some conflicating ideas and had no idea...

Thats a very interesting idea for an airlock on the bottle to the left:drunk:

it isa traditional honey, water, yeast, nutrient only mead for the time being. Once it clears im going to split it into multiple 1 gallon batches and flavor in different ways. Yeast used is 71B. I'd say temp is between mid to high 60's. What exactly would shaking it up do, wouldnt that cause...

I transferred my first batch of mead into the secondary a little over two wweks ago, for the first few days it seemed to be clearing pretty well. There is about a 1/2 inch of sediment on the bottom. But after that the level of clarity has not changed since. How long would it typically take to...

I will definately keep track and update

I had originally planned to rack straight onto a fruit secondary but was advised, it could potentially help the final product by letting it settle some in the secondary before racking onto fruit, I am also new to this, and figured it couldn't hurt anything to try it that way, and might actually...

once it does clear, any idea how long on each combination of fruit I should let it sit? Is there a way to tell when it should be taken off the fruit?

Not sure what the temp is right now, It's in the coolest room in the house in my basment, i'd say mid60'ish

So this morning I racked my first mead attempt into the glass carboy for secondary fermentation. Will be racking off of this once it clears into seperate 1 gallon jugs with different flavoring in each to see which I like better, or really just to have some variety to start with. Original base...

Temp in the room I have the batch in stays consitantly cool, I believe what the issue was that I ment to do the original nutrient in steps, i.e. 1/3 one first day, 1/3 second or third day, etc. But I got busy and forgot, so it only recieved the initial supply of 1/3 nutrient, since adding the...

Probably a little, but it seems to be doing just fine now, just wanted to make sure I didnt screw something up