Recent content by MeadFan

Ancient Orange mead is mad good and badass, to say the least. I have had much success with it because you can add spices to the recipe easily. I had better make another batch of Ancient Orange sometime soon, so I'll keep everyone posted.

That is a dry batch of mead. if u didnt want to have a dry wine add some more honey dissolved in water because you don't want to shake the wine up.i use 3lb of honey per gallon(or 3.78L) generally and that makes a nice semisweet wine. 3.6lb of honey per gallon is the sweetest i ever make mead...

I would say age as long as possible! If u taste the mead and it taste mad good, then a year later it will be even greater(provided it is stored correctly).

It was racked on the 5th of September. I have another batch that i made on the 26th of september and it is still fermenting in the primary, and it is clear as a bell. I see no reason to put it in the secondary, at least for cysers, which in my experience clear faster than other meads.

Cyser 6lb Sue Bee wildflower honey equal to 2 gallons whole foods apple juice yeast Born Thursday 18th August 2011 my question is, should i rack at 2 weeks or a month? In my experience cysers seem to ferment more rapidly.