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6 gallons Barrel Aged Tupelo 1.25 gallons barrel aged Cyser 6 gallons Barrel aged Meadowfoam Tweek

I see the polysaccharides from the yeast adding body to the mead before dropping clear. What did you see? [emoji3]

Try this. Swirl the crap out of it to knock the absorbed CO2 out of solution, then stick it in the fridge. Racking first will help with the first part, but doesn’t matter that much.

Ha! I’ve already got a 3 day mead: https://denardbrewing.com/blog/post/Ginger-Genius/ I’ve got the HotHead strain in my yeast bank. I really like it for tropical style meads (Tepache). Making mead fast is easy for me now. Now I am concentrating on making high quality, well balanced meads...

Well, I don’t have any troubles. I can’t speak for everyone though. That is definitely going too slow. Sounds like it’s too cold. Wrap it and put it on top back of the refrigerator.

Taste it. If you want more, it’s done. It may not be clear, but I never let that stop me. More yeast = more vitamins and less hang overs!

Residual beeswax. Natures natural airlock. Mead on.

What is your water source?

My standard protocol now (when it can’t go in a barrel) is as follows per gallon: 1. Standard Meads: 3 Xoaker Med+ American Oak and 3 ml Toasted Oak Liquid Tannin - Vanilla aging for 2-3 months. 2. Melomel: Same as above, but add 3 ml Toasted Oak Liquid Tannin - Fruit Enhancer Depending on...

It refers to the gravity at which to add nutrients again. This recipe is outdated. I’ve improved it over the past several years. Go here for a current practice recipe: https://denardbrewing.com/blog/post/Sweet-meadowfoam/ If you want to take it to the next level, use this recipe...

Honest question: are the packets really honey? Not cut with HFCS?

There is one thing everyone has missed. You should only use 1/4 tsp (2 grams) of Potassium carbonate per gallon. Too much leads to a bitter metallic note. Try putting some in a glass of water and tasting to see if that is the bitter note. Do the same thing with nutrients so you know what they...

Nope. It’s this one: https://morewinemaking.com/products/toasted-oak-liquid-tannin-vanilla-4-oz.html

Oak is one of the best ways to improve almost any mead. See references: 1. https://denardbrewing.com/blog/post/oak-mead/ 2. https://denardbrewing.com/blog/post/Barrel-mimic/

It’s honey that tastes like marshmallow. It’s kind of a mead makers holy grail.

I paid 90 for 12 lbs of Meadowfoam so yes. Double normal unless it is stellar honey.

The mead could use a little salt. I bled in one of mine. Didn’t change the flavor and allowed me to call dips on the whole batch!

Meridian Hive in Austin, TX is a very successful meadery. Talk to those guys.

Cold crashed this for a few days to further clear it. It is very Banana. Also, it’s really high ABV. Impossible to know for sure, but I would guess 18+ ABV. Hits like a truck. As I said, full on banana. I think I will repeat this with 1 lb of coffee per gallon and fortify with Bumbu rum for...

With enough time, even pectin haze drops out. Just stick it somewhere for a few months.