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Well, I think you'd begin in the manner of making wine by crushing the grapes to relieve the juice. You could use the free juice or maybe a press to extract any remaining juice. Also, if you're making red pyment macerate for how ever long it takes to impart the redness. 1. Depends on how much...

Buckwheat honey mead from February 2014, been sitting in a demijohn with way too much headspace. It smells good to me, with a distinct aroma of the buckwheat honey plus alcohol fumes. Tastes a little hot still but not too bad. Unsure what the abv is but I'd guess somewhere between 12-14%.

Today I racked some of 2014's buckwheat honey mead into bottles, getting four bottles plus some dregs. Something went wrong in the corking process with two of the bottles and to my displeasure I noticed some small pieces of cork floating around in there. The bottles with the cork crumbs in the...

Six months of mead, brewed between January and June 2015, to make roughly eight gallons.

Honey and lemon mead / melomel. Started on 30th June 2015. Rowse honey, Brecon Carreg water, lemon juice, lemon zest, Safale S-33 yeast. Smelled pretty good when I racked it earlier, too bad it got muddied up.

I learned that the capacity of demijohns is more like 5 litres than 4.5 litres. When I make mead I try to make a bit over 5 litres to avoid headspace after racking. I also learned that it's better to do the staggered nutrient additions and add vitamin B1 rather than rely on raisins in...

Sorry about the broken carboy and the lost batch, that truly sucks. Makes me kind of worried now...

To my mind if the fruit floats it's not finished fermenting. I made a sloe cider late in January and there's still a couple of sloes floating on the top.

I'd turn it into mead, for sure.

I have a bottle corker but lack corks. I worry that if I bottle my mead and lay it on its side so that the mead contacts the cork it will spoil the mead - i.e. it will be "corked". Looking for corks online I read a few bad reviews for a variety of products and I'm worried that I will buy bad...

One option to fill the head space would be to fill it with fruit and turn it into a melomel. I did that with a coffee and vanilla homebrew I made, filled it up with raisins until the head space was filled up. I did that straight after racking, though, when the demijohn was recently sanitised...

Waggle Dance is not marketed as a baraggot but it is a beer fermented with honey, about 5% abv: http://www.ratebeer.com/beer/wells-waggledance-bottle/91971/

I think there's still yeast in suspension and it will floculate eventually.

1 gallon of honey and lemon mead / melomel started on June 30th. 466 + 1 = 467

Imo using an airlock at this stage is not a bad idea if you haven't added anything like sorbate to kill off the yeasts or any other microbes. Primary fermentation may have finished but there are other biochemical processes that could happen from here on, which result in the release of gasses...

Did you use an ale yeast? I ask this because I made two gallons of mead with Nottingham ale yeast at the end of January and it is still cloudy now late in June. It's still showing signs of fermentation too.

Hello and welcome. I'm from East Anglia myself, in Norfolk.

Welcome to the forum. I've got a couple of Harvest Bitter kits I need to make, one's probably past its best but I'll make it anyway.

Third racking of the mead I started in May. I intend to age it for a bit, for the rest of 2015 at least, before bottling it. I harvested the 71b-112 "Narbonne" yeast, which I in turn harvested from the April batch, and intend to use it for the mead I plan on making at the end of June - if it...

Honey and water mead, less than a month old, made with harvested Narbonne yeast, honey step fed with staggered nutrient additions. Needs racking soon, might do it Saturday.