Search results

Say hello to the newly bottled and labeled Dornish Pomegranate Mead. Made with Crockett Farm desert-blossom (mesquite) honey and POM wonderful. It's sweet at 1.024 but also with 15% abv, very tasty, going to open one for the season 4 premiere.

Desert-blossom honey and pomegranate Mead

I have made a couple of meads with it, a traditional that was sweet and delicious, and a game of thrones themed pomegranate that is also delicious, if not a little "hot" https://www.homebrewtalk.com/f30/game-thrones-mead-397184-post5353327/#post5353327 Crockett farm has it at good price...

Semi-sweet, wildflower mead 16%ABV

That's great! Good luck

I would let it go a bit longer. I made a blueberry mead with 71b recently that I couldn't stop from going to 15% even if I had wanted to. It made it from 1.11 to .994 in just over a weak.

14 Brave Thanes, Born little more than an hour ago. 3 gal. Batch 6# Honey 3# Maple Syrup Fresh Apple Cider to make 3 gal.

You could make a Juniper-mead. At the beggining of the game, in Helgen, a character mentions an old friend of his making Mead with juniper berries. If you go back to Helgen later on a few bottles can be found on the top floor of the burnt up Inn. Figured that was one confirmed Mead varient in...

Sweet roll was stolen long ago

Personally I find Vanilla to taste good with many flavors/varieties of Mead. For that I myself, for a 1 gal. batch, would only use a 1-1.5 inch section of Vanilla bean and split it. It wont have to stay in there long to impart a nice flavor, I find 5-7 days depending on the how vigorous the...

Say hello to the Dornish pomegranate mead, made with raw Cricket Farm desert-blossom (mesquite) honey,POM wonderful juice, and ec-1118 at about 15.6%ABV and entering its secondary. Now just needs a cooler name... suggestions?

With champagne yeast they all have the potential to be dry. You could be looking at ABV of about 13, 16, and 18%.

My most recent traditional had an unstoppable ferment, even after being racked and sulfited more than once in a single week. So because this yeast has ruined all of my plans and hopes and wont "die" no matter how much I want it to, I am naming this batch: Joffrey.

Three month old traditional that I hit up with some Bentonite. I'm also trying the sterilized marble thing to take up some head-space.

Yeah, Wildling Berry does sound better. ...and has anyone done a good "shade of the evening mead"? ya know, something to turn your lips blue and your mind soft. Perhaps a blueberry melomel with high ABV?

Calling it: The Wildberry-ling

1 gallon 3lbs local wildflower honey Juice/pulp from raspberry, blackberry, and blueberry Cuvée or ec-1118 and will halt anywhere between 1.020-1.010

I love Mead, I love Cider, together they are amazing, so naturally I want to make a Cyser. Are there things I should know about Cyser making that differ from making traditional Mead? What are the critical things I should know.