I feel like I have a pretty solid 1 gallon recipe here. Used centennial hops, honey, apple juice, water and Belle Saison yeast. Took about 2 weeks to finish, cold crashed for 48 hours, primed with honey and bottle conditioned for another 2 weeks. Tastes fantastic. Have a 3 gallon batch of it going now that is now done fermenting (week 2) but is probably going to need another week for clearing.
Tastes great young but I think if it conditioned for a month ot would be even better but none of my bottles lasted that long. I have done a few hopped meads so far including the hopped saison cyser, a red radish saison acer-cyser (with belle saison) and a black raspberry acer with us-05.
Going to try a lower abv session brew of the hopped saison cyser next after the smoked maple saison, a house amber, and a graff that i'm working on.
Primary 1,2,3: Hopped Black Raspberry Acerglyn, Empty, Empty
Secondary 1,2,3: Smoked Maple Bacon Braggot, Black Raspberry Melomel, Apple Bochet Solera Project #1
1 Gallon Test Batches: 6 Quick Mead Traditionals w/Dry Yeasts, Empty, Empty, Cyser w/Fruity Ale Yeast/Cuvee
On Deck: AG Graff, RIS, Chocolate Milk Stout, Bochet Solera Project #2, MO/Amber WGV English Braggot