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Just bottled this today! i'm quite proud. Black and blueberry, aged with oak. It's delicious right now. cant wait to try it after a year!

For those of you interested in this recipe, I racked today with a SG of 1.010. I added 2 cups of fresh squeezed lemon juice, as well as 1 cup of lime juice. I added an additional 1.5lbs of honey. after tasting, i've decided i'm going to add an additional cup of lemon, as well as an additional...

oaking the lemon lime, you say? i just may have to try this. I have oaked a blueberry/blackberry batch and it turned out amazing. i'm not sure how it would come out for this, but i'll certainly give it a try!

this sounds... amazing!

ya know what? i gave er a little taste after running it back and forth a few times and i gotta say, not bad! it completely got rid of that horrid smell and brought out a lot of the sweetness that i didnt realize was still there and now tastes like it just needs to be aged for about 6 months...

i am splash racking it as we speak. the ingredients of this mead were well over 120 bucks and i'd hate to lose it. thanks, guys.

yeah, something like that. so there may be a cure?

and tastes pretty bad, too. To start, its a pumpkin cyser and the yeast i used was lalvin d-47. this is JUST out of the primary and when i racked to the secondary i hand enough extra for one 500ml bottle and put that in the fridge. This stuff tastes kinda rotten. It also smells pretty bad...

thanks, man. yeah, i've only been making mead for 3 months so far and i got a little spoiled as my first recipe was ready after 2 months and my black and blueberry was delicious right out of the primary. so far i've collected quite a few things as far as carboys, fermenters and all that goes. i...

yep! i will say this, the gallon that i'm aging with oak chips has a hint of vanilla taste to it. not sure if its the vanilla coming out or just what oak naturally does. i guess that's what it does to whiskey

also, how long did it take for yours to clear up? i'm hoping to have this ready t his summer and i'm guessing since its so simple, it can be done.

no... i'm doing a 5 gallon batch and i've put zest in the primary as well as plan on putting some in the secondary, as well.

yeah, i mean if you want an 18% mead then that's perfect. some people dont like that high of an alcohol content. also consider that you're going to need more than 7.5 lbs of honey added to it to get the sweetness that you want. if the high percentage isnt an issue, and the cost of all the...

yeah, but if you add honey, if the yeast hasn't met it's alcohol tolerance yet, its going to eat right through it, so if you dont want it to be rocket fuel and dont want to waste honey, rack a few times, first

I made the mistake of adding way too much yeast that was intended to be dry and here's how i fixed it. I racked every 2 weeks until i saw little to no lees. This took 3 times, i believe. then add some more fruit and honey. gets most of the yeast out so it won't eat up all your fruit and honey...

Great insight! As an update i can say that its been less than 24 hours and its already bubbling. It will certainly stay below 70F where it's at right now. Are you saying i should add some zest to it for secondary as well? i was considering it. I'm hoping that the two lemons and two limes...

It doesn't actually contain sprite, but it's meant to be citrusy and refreshing. I may also try and market it to basketball players (kidding). It all started yesterday when i was going to make an orange mead. Not quite jaom, but orange. I got rid of the raisins, the allspice, the nutmeg, the...

I just named a mead that produced a horrible gas that stunk up my whole house "jenkem" (google it) I also made one that i call "uholy water".

This exactly like what i'm considering doing tonight. I do have a few questions, though. Do you think that the citric acid effects the yeast and fermentation process at all? I was thinking that i may add whole fruit to the primary and then add the fruit juice to a secondary. Your thoughts?

As a heat enthusiast, i can tell you that habaneros can warm things up quite a bit. Maybe racking onto 3 or 4 of them (for a 5 gal batch) would do the trick. I grow ghost chilis (bhut jolokia) and if you get your hands on one of these, i'd recommend using less than one per 5 gallon batch. the...