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If you share the base of your recipe, we can maybe help you estimate the original gravity so you can still get an approximate ABV using the hydrometer now. For example, 3lb honey per gallon of must has a gravity of approximately 1.100. Depending on how much grapefruit you added, if you did, we...

Read The Compleat Meadmaker for an hour and researched yeast instead of sleeping last night, considering doing it again.

Another few days later, I realize I was confused in my last post. On September 1st, the day of my little accident, the SG was 1.096 after the additional pound of honey (according to my notebook I didn't reference when writing the last post). I'm still a little confused on my numbers, but I think...

A few days later, looks like everything is fine after my little accident. The gravity looks to still be ~1.081 or 1.082, which is confusing to me with how much it looks like it's been fermenting these past few days. I don't expect it to be significantly lower, but nearly the same is odd...

no time

Update: In my infinite wisdom I made this a bit more complicated, haha. After a bit of a mishap, the o-ring seal falling thru the lid and into the mead, I racked it to a new vessel after only a few days. Its gravity today was ~1.081. Since starting the batch, I had thought I should probably...

fantasy novel

I've only ever done fruit in primary fermentation so far, but I'm planning to switch to racking a traditional, or nearly, onto the fruit/syrup/juice for secondary fermentation for future batches to compare. I'm more likely to say that's a good idea for fruits with higher acidity, just in case...

A bottle from each of my first two batches. A strawberry hibiscus (*very* backsweetened, used a lot of a home-infused honey with some hibiscus tea leaves) and a blueberry vanilla (no backsweetening, but I stopped fermentation early and then added the vanilla)

I'm in the east, and I'm trying to buy my honey locally so I'm likely going to have the "bad east-coast buckwheat" issues haha. The people I bought from confirmed that's likely to happen. I'm only a few batches into the hobby so I'm not taking too many risks, but I might try using buckwheat more...

I've read a handful of threads across this site's history about chocolate mead, and I wanted to join in and provide updates on my batch. I'm going to try a very simple recipe using a chocolate extract (this one says it also has a touch of vanilla, which still sounds good) and document how that...

Recently started homebrewing with mead and I've been enjoying the hobby and all I've been learning. Read some (very) old threads from here to influence where I'm taking some of my next batches : ) I've been into mead for a little while, mostly thanks to the nearby Viking Alchemist Meadery...