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I don't see your recipe SS. Mind sharing ;)

Anyone have good experience with Cherry Meads? I know the more tart the more flavor you will get out of them. My daughters boyfriend sales cherries in California, and is coming back to Idaho with a bunch of left overs. He is going to give me a large box of them. I'm going to assume they are...

Your equation needs more pi

Ohh I love experiments... I'll do it right now : It came out perfectly clear... no pectic haze according to you.

Its still on the blue berries, most of them have floated back to the bottom. And I did not boil the blueberries. In fact they were dehydrated and I cut them up and threw them in on secondary. I'm not going to stress, I'll just have a hazy mead.

Noticed that there still is a small amount of fermentation going on, which is very hard to believe. I'm going to drop the temps of that fridge even colder

How can I tell what is causing my haze? I used a lot of blueberries in my recipe and I have the carboy in the fridge to make the yeast drop bright, but to no avail. Is the remaining haze due to the blueberries? Its been in the fridge for about 2 weeks.

You have a good SWMBO! My wife usually gives me the temp separation when I wake up clothed and in the kitchen. It is a good indicator of a good brew however...

My friend drink Coke Cola Slurpee mixed with Merlot. I tried and was very extremely surprised how wonderful it tasted.

I'm thinking of making this recipe too, but I thought it was called "Stepony". I'm also interested on how this stuff turned out. Is the flavor like grape wine?

My German friend who came to visit his mother back in the states sat down and had a "brew chat" with me. He claims, that in Germany, people blend their favorites together. Stating, while the beer is usually flat, they do mix it with apfelwein or other fruit concocted brews. From the parts he...

First time I've ever heard of Stepony. Looked it up and it seems to be a weak raisin wine flavored and balanced with lemons or limes (what ever a limon is) I think that might be worth exploring!

I really don't actually. In fact I love it. Just trying to be an antagonist to the ever so popular thread : "Man, I love Apfelwein"

Thanks! Thats what I was thinking, but not in so many words. The main reason I got into brewing is because its an art, and not strict. I will make a porter with honey as the main fermentable, but not for awhile. I'm going to wait until the honey flow is in full swing, like early August. Then...

Looks very impressive. They are located in a great region for apiaries. I would not be surprised if they came out on top. The way I see it, you can make a mead out of a gallon. $104 for 5 x 5 gallon meads? Score! btw, does the word "meadow" come from the word mead? No need to answer, just...

philadelphia apiaries - Google Search Call up an apiary, that is hands down where you find the rawest, and cheapest honey

Ohhh firemead sounds good! Use a lot of cinnamon and ginger, or better yet : Throw some of those bad boys in there during secondary aging! I don't think you could make it sparkling... since the heat comes from cinnamon oil extract.

I agree! I was thinking were paying a lot more... as per this neat-o graph : National Honey Board Industry Statistics:Average Retail Price Per Pound

I'm about to make this mead, but I have forgotten who gave me the original recipe. I have some questions. Here is the recipe : 18# light honey (this batch came from a huge local grocery store that sells local wildflower at a decent price) seven over-ripe honeydew melons (EDIT: I'll be using...