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I have never really made any fruit meads, unless you consider adding a handful of raisins in primary as making it a fruit mead. Only done water and honey meads. In the future, when the Summer fruits are in season, I intend to. I have had cloudiness issues with cider, though, and it smelled...

It is possible that the mead's failure to clear is the cause of any off notes. Those suspended particles clouding up the mead could be the primary cause of an undesirable taste and / or smell. Once it has cleared the problem could cease. If the mead sat on its lees for the duration of its time...

Very interesting. I wonder if steeping crushed apple pulp or apple skins in a pulp bag in the cider would have a similar effect? I'm thinking of those Wine Expert kits where you add crushed grapes in a pulp bag.

I'm worried because I thought mead was less susceptible to such infections, due to the antimicrobial properties of honey or some such thing. When considering that it is a melomel it may be that the fruit compont of the batch is what has become infected. Then again, maybe not. As to what this...

1 gallon of Raw honey mead made with Brecon Carreg mineral water and harvested "Narbonne" yeast. 382.5 + 1 = 383.5

Rowse honey mead made with Harrogate Spring Water and Lalvin 71B-1122 "Narbonne" yeast.

Just racked another mead off its lees. Raw wildflower honey, using Vigo Cider Yeast.

Second racking of the Baltic honey mead. Drank the sample batch. Hopefully age will improve it, even though I used a young wine yeast.

Excellent, I'm interested in hearing it.

Most I've heard is a fizzing sound. Never heard a whistling sound. Maybe the high pitch is due to a high frequency caused by vigorous fermentation?

I have used raisins as nutrient for mead in primary, over the course of two weeks, then strained the raisins off and added yeast nutrient in secondary. Last mead I made, however, I skipped the raisins and added two crushed vitamin B1 tablets and 1/4 teaspoon of Young's yeast nutrient. I plan...

I have only brewed meads with honey and water so far, with the exception of raisins in primary for nutrients. Lalvin ICV-D47 wine yeast: honeys I used included raw Sunflower honey and raw buckwheat honey. Fierce fumes from the Buckwheat after a year. They are all bulk aging. I left them on the...

1 gallon of mead made with Rowse honey, Harrogate sparkling (whoops) spring water and Lalvin 71B-1122 "Narbonne" wine yeast. 305+1=306 gallons

I heard two months to ferment and three months to age but that was for perry. Still, it might apply in some small way to cider fermentation.

Tht reminds me of something I had with one of my ciders, only that substance sank to the bottom rather than rose to the top. My guess is pectin but i'm really not sure. In the first photo it made me think of top fermenting yeast that forms a flor on the surface, like you get in sherry. It...

I don't know what that is. Could be pectin, could be some kind of gelatenous bacterial colony, could be mould formation.

The longest I left cider on the less for was around 18 momths, give or take, and it wasn't too bad. in fact, I'm drinking a glass of it now. The only infected batch of cider I've had occured after the first racking after about three weeks. That said, I am a little nervous about leaving any...

Try it and see how it turns out.

I have never tried a sour. I would like to try a sour. I find the science behind sour brewing interesting, the microbiology and biochemistry and all that. I have yet to brew ale or beer but if or when I do I will not be brewing a sour. That is not to say I have no interest in brewing a sour...

Cider made in October 2013, very cloudy with what I guess is pectin, about to go for its final racking into plastic bottles.