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That is one unusual bottle. Love the color in the mead. How many pounds of honey did you use to get that color, or was the honey naturally dark?

How high?

I'm wondering if that smokey scorpion would make a good bloody mary

Just held my first official tasting! Finger foods, fancy wine glasses and @ 12 people came over. This is what I served: Vanilla/Rosemary, Traditional, Orange Cranberry, Pumpkin Spice, Pineapple Ginger, Prickly Pear and Coffee meads. My friends came up with the flyers and the hor d'overes all on...

My rosemary vanilla methegalin turned out spectacularly

How on earth did you wait that long?

Congratulations! Looks like you're off to a good start. Post a picture when it's done.

those are skinny bottles. Are they single serving size?

Unusual choice in nutrient. May I ask why and are you looking to impart a fruity taste? Give us the details on the batch please. Is this a traditional? Inquiring minds want to know.

D-47 is the go-to yeast for many folks on this forum, myself included.

Second batch of JOAM and I decided to experiment a bit. First I peeled Mandarin oranges and ran them through the mead making process. Bottled them in March of '16 and opened one last week to see where it was taste-wise. It was a very subtle orange flavor, in other words, not orange enough for...

That sounds like you're right on target. What kind of yeast are you going to use?

Yes, but... I used the cooler and several crates to transport the bottles to a friends house after explaining I took inventory and I know exactly how many bottles there are! If any turned up missing I threatened to ban him from future tastings. About two years back I was bottling my first JOAM...

My AC crapped out two days ago, simply ran out of Freon. It will have to wait until my next paycheck to be fixed. With the temps in Texas reaching near 100, how safe is my mead? Everything is between 5 and 8 months old. Corked and labelled in wine bottles on my rack. So far it's only gotten to...

Two packs of 71B for five gallons. That's a lot. I usually use one packet and step feed it over the course of a week with nutrient and energizer.

In my experiment, I simply substituted Agave for honey and continued as if it were a traditional batch. Viscosity, Aeration, Ph level could all be factors. When the yeast didn't begin fermentation, I thought to start again with 50% honey and agave. The yeast did not smell stressed, but it never...

I second what Jack said. Wait a few weeks. Let the yeast do it's job and don't think about racking until fermentation stops and the hydrometer reads 1.0 or less.

I tried making a batch with agave and it didn't work. I tried to save it, but the yeast never took off. The only advice I could give is to make a starter solution of nutrient and agave/honey in order to acclimate the yeast to the batch. Let us know how it goes.

In fermentation you want to introduce oxygen in order for the yeast to do it's job. After racking and the yeast is spent, you want to deny it oxygen while it clears. Try for as little head space as possible. Take a reading and take a taste!

One thing I've noticed in recipes is that they almost never tell you to when and how long to wait X amount of time before adding the next ingredient. Just saying.