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They should be grateful! Also, it seems your mead has more colour than their beer. :P

My Scottish Export 80 Shilling, named Under Kilten (which is Swedish for Under the Kilt). First all grain I did, also first original recipe I made... and I LOVE it. Can't believe there are still so many bottles left. @_@ May upload picture later.

Accually, from Groeb Farms it's not THAT crazy expensive with shipping to Sweden. 2x1 gallon + 5 lbs is 50 USD in shipping, plus the cost of honey. Any more than that and the shipping gets really high. 62.36 SEK per kg (9.3 USD per kg) of honey is better than I pay for domestic honey. What's...

There's tapwater, and then there's tapwater.

The thing about peat smoked malts is that they vary A LOT. I used 100 grams of a Swedish variety in a 5 gallon batch... took months before it was drinkable. Tasted like an ash tray at first, then it got awesome. Used 50 grams of a German variety and you could hardly taste it at first, took...

I really wish I could get it here in Sweden. Could import it, I guess.

Personally, I would add more honey. And make sure not to heat the honey or add it when the wort is still hot.

Out of 50. 22 is still under Good. Only has minor flaws in style or so.

I just digged up a picture of my very first mead, from several years ago. Too bad it was a failure on sooo many levels due to my ignorance. At least I learned a whole lot from my mistakes.

Add the fruits in secondary.

I would add the spices and whatnot in secondary, since it's easier to control the flavors that way. If you add everything in primary, it may overpower the honey. If you add it in secondary, you can taste it every now and then to see where it's at and when you're satisfied you take it off the...

You don't need to kill any nasties before the fermentation, unless you did something wrong.

Um, isn't a refractometer only used before fermentation? It can't do FG.

Don't trust Beersmith for mead. You don't really have to plan the amount of honey and water to use. Sure, you can estimate but since you're not making a mash you can adjust it as you go rather than trying to calculate. Add some water and honey, measure the OG and keep at it until you hit your...

Because the environment is too hostile for the yeast to propagate fast enough (if at all) and other bacteria or yeast can take over? Better safe than sorry.

I would make a braggot with anise, wormwood, fennel and dark chocolate. And it should be crazy strong and oak aged to infinity and beyond. For grains I'd use pale ale, some crystal, peat smoked malt. Fairly simple. Not sure if I'd use hops, but maybe some earthy hops like Fuggles? In small...

So an ABV of about 4%? Do you want sparkling mead or still mead? If it's already still, measure to see if fermentation has stopped (though I'm guessing it will go lower, to about 0.995). If you get the same measurement in three readings (some days apart) - it's done fermenting and you can degass...

Oooor, you could buy three cheap packets of dry yeast and skip the expensive liquid one. Lalvin strains are highly recommended. But if you're really set on that yeast, and want to ferment three batches from scratch rather than a large one you split up into three 1 gallon batches for flavoring...

Are you sure it's been fermenting for 7 months?

That is a great way of getting your inbox spammed, if not worse. If you're giving out your e-mail publicly, do it like this: "bla_bla_@_gmail_.com (remove all the _)" or something similar. Expecially if your passwords are weak. Often people go to forums, browse the user list and try a username...