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Sounds good to me. I heard somewhere that mead peaks at five years but an eighteen year old mead is not something I'd sniff at. Incidentally, Norfolk is my home county.

I'm still pretty new to mead-making so my experience is limited. I tasted my first meads last year (excluding trying the yeasty dregs after racking meads) around the Summertime, having started them in February of the year before that. I think that they would still benefit from some ageing so...

From common land, found a few trees along a public cycle-path and a b-road...

Thanks. I worry they won't seal them completely, either lol. I turned them upside down and they didn't leak so there is a seal but I guess there's still a chance of oxygen getting in. I could put wax in there or crown cap them but I might just risk it.

Cider made by wild-fermentation in September 2015.

I fermented a cider with honey, it's called a cyser (I think) when most of the fermentables come from the honey. I fermented it dry though.

Will do. I usually beat it with an egg whisk for the first few days to degas / oxygenate.

My hydrometer readings are a bit wonky, if only by a small margin, but if I remember correctly it was about 1.074. I checked again and it's showing the early signs of fermentation now just no fizzle as of yet.

Cheers for the replies. The mead still isn't showing signs of fermentation which worries me because it was bread yeast which is supposed to be fast acting and which, when I've used it in the past, had the must bubbling away in much less time. I'm thinking that maybe the EC-1118 yeast cake...

I had a similar incident when making a 25 litre batch of cider only that time it was a fungus gnat from the chilli plants, I think, rather than a fruit fly. Dived right in and I scopped it right out again. As far as I can tell the cider hasn't turned to vinegar yet so maybe there's hope for the...

Here in England "hard cider" is just called "cider". The non-fermented juice is just called "apple juice". And I think the origins of prohibition are in the temperance movements found throughout the Western world, including in America, in the 19th and early 20th centuries that were affiliated...

Started a mead yesterday, pitched with a harvested yeast cake, 24 hours later no sign of fermentation so I went to re-pitch with some bread yeast. Took the covering off the bucket, turned my back for a moment to get the yeast from the drawer, when I returned there was a fruit fly floating in...

December 27 was in 2015 rather than 2016, so no.

I have seen that video. Although I am interested in trying it myself I have not yet been able to bring myself to burn honey like that. Furthermore, I fear getting burned honey stuck to the bottom of the pan. Before I try making, say, a gallon or more of bochet I'm going to have to get some...

I just made my first gallon but made a mistake when I added a refrigerated EC-1118 yeast cake which messed up my hydrometer readings. Furthermore, this new hydrometer seems to give different readings to the one I had before. Using the same generic honey at the same weight with the same amount...

I know that the heather plant had been used as a bittering agent in beer. Heather honey mead bittered with the heather plant could be interesting.

Cyser I made in September 2015 and racked off the lees in January 2016. Honey was Rowse honey and juice was pressed from local desert apples foraged from a public footpath.

December 2015's mead, last of the year.

The mead I made in October 2015, racked for the third time.

That is the one I made in November, fermented open-air for about two weeks, and racked in December. My hydrometer got broken so I couldn't take a gravity reading but my guess, according to how much honey to water I used, is that it will finish around 9%. The ale yeast I used did not have a high...