Recent content by TheNerdyBee

I just bottled a blood orange mead too. How did you incorporate the fruit? Did you use the whole orange, or eliminate the pith?

I'm getting ready to rack a mead that I brewed to commemorate the season premier of Game of Thrones this summer and I feel like a proper dork. It's a tart cherry capsicumel that I'm calling Fire and Blood (the words of House Targaryn). Recipe here if anyone is interested...

Working on a baby batch of dragonfruit melomel :) Recipe here: http://thenerdybee.com/home/2017/2/12/dragonfruit-melomel

I’ve done a few perrys and really love them, so here are my 2 cents. I’m a big fan of fruit in both the primary and the secondary, and since you’re using that might fruit, I kind of doubt that you’ll need the acid blend. I would definitely use pectic enzyme anytime...

Hello! I have six gallons of chocolate mead (the Lord Rhys Liquid Sex recipe) that have been in the primary for the recommended year. It's time to rack it, but the thing that worries me is that it still has not cleared much at all. It's still a pretty murky brown. I did have to move this...