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Matrix, I understand losing some volume when racking when you have a lot of fruit in the mix... Would it possibly help to get a strainer and then after racking, strain the sediment and add it back to the brew? Then rack again later to deal with what sediment is left. Might cut down on...

The local stores here have Chaucers, Bunratty and Redstone. Bunratty says right on the bottle that it's just a white wine with honey added. I got a bottle of Chaucer's at Whole Foods. That stuff smells like PVC and doesn't taste much better. I did get a bottle of Redrock Traditional Mead...

Thanks for the feedback, Ken. Your book is on the way to my house as I write this. Already planning a trip to Austin HomeBrew Supply possibly next weekend, though I may have to wait since I have some large bills about to pound me.

I was rather delighted to see his post, too! I have his book on order, should have it very soon... then I start my foray into brewing!

Recipe? That sounds DELICIOUS.

I went ahead and ordered the Compleat Mead Maker offa Amazon, and will give it a read when I get it. Then probably next weekend, I'll get some stuff to start my first couple small batches.

I'm tagging this, because I'm interested in the responses. I'm interested in methods of coming out with a melomel as you describe. Not dry, but not on the really really sweet end.

I'm thinking about getting a percolator to make some wassail... figured I could use it for brewing some tea in larger quantities than my one-cup boiler, and brewing with it may be cleaner than using a sauce pan. Sounds like tea could be a good addition for some flavor. Tea usually does do...

At work, one of the perks we have is a tray full of different kinds of tea. One is a vanilla tea. I'm wondering, has anyone brewed up a quantity of any kind of tea and used it as part of their must? I think maybe a sack mead with some vanilla tea might turn out quite tasty... Any input?

Diluting the alcohol content and giving the yeast more room to grow makes a ton of sense. So if I wanted to end up with a particular alcohol content, I'd want to proportion everything so it's going to end up at a higher ABV before backsweetening. Backsweetening would water it down a bit...

on a related question, but maybe off topic (sorry if this is frowned upon here)... if you use substances to stop the ferment, does the wine still 'age' and mature while bottled?

The local meadery I visited on Sunday used a bottle (750ml) that had a glass cap with an o-ring to seal. Very nice and formal looking arrangement. I'm definitely saving those bottles when they are empty. Anyone know a source for those bottles? I have in mind to brew some mead primarily to...

Thanks for the feedback, guys. MeadWitch, Rohan is good stuff and good people. Definite check 'em out. I was happy to find a meadery so close to where I live. As for the melomel question, I figured that adding more fruit in after the primary ferment and first racking might result in more...

I finally got around to a goal in life (maybe not a huge one, but something I've always wanted to do) - trying some mead. I found a bottle of Chaucer's locally on Saturday, but didn't like it much. Sunday, I visited a meadery - the Rohan Meadery in La Grange, Texas, and tried some of their...