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Winter mead

Backsweetened with maple syrup. This is perfect. If I don't stop sneaking glasses, I'll never get this bottled!

I started a batch of Cranberry mead on Christmas eve last year. In primary, I included: rosemary OJ concentrate vanilla bean crystallized ginger cinnamon sticks oak powder It's pretty decent so far, though it will definitely need some backsweetening. I'll be making a small "teabag"...

I use two buckets or my Big Mouth Bubbler for everything. One bucket is for my cooking wines made using hot peppers, onions, and/or garlic. The other bucket is for everything else. I soak both in bleach and Oxyclean (yes, yes, I know, bleach shouldn't be used, blah, blah. Don't worry...

If my google-fu is up to par, then kirsch is a cherry brandy, yeah? Were you planning on making the mead and then adding the brandy? Otherwise I think the brandy would kill the yeast. If it were me, I would take straight cherry juice (or 5 lbs of cherries in one gallon of water), a half of a...

What is the recipe and how old is the wine? Be aware that wine tends to go through phases as it ages out. My pineapple/mango wine was almost flavorless at 9 months. Now I use it for bartering because the pineapple is so overwhelming that I don't really care for it.

Argh! How did I not know about this? The timing on it stinks though. I'll just be getting back from vacation and won't be able to make this one. Going to start planning for next year though.

Quick update on this one....It's fantastic. It's good and drinkable now, but I have a feeling it will be out of this world in a year or two. I'm toying with the idea of adding a few oz of maple syrup to this but I haven't decided yet. I think I'll wait til it cools down a bit here, then...

I just started a batch of this. I'm just under 5 gallons and used 1 gallon of yaupon holly honey. I don't have any allspice berries, but I did toss in about 1/4 of a crushed nutmeg.

Ahhhhh, I see.

Good! I can't wait to read about some of the flavors you come up with. I've got a mead I started in January using saffron, bay leaf, grains of paradise, and preserved lemon. We tasted it a couple of days ago and it's pretty good for such a young one. I made prickly pear wine a couple...

Go for it. Just start slowly and add to a bit of mead in a separate container first, wait a week, if you like the taste, then add to the batch. Wait until fermentation is completely over and the batch has been sitting for several months. I have several flavorings (lavender, rose, and...

I pitched the yeast on this 3 gallon batch yesterday. 10 lbs strawberries 2 lbs rhubarb 1 stick lemongrass 1 campden tablet, crushed 3 T french oak powder 1.5 tsp pectic enzyme @ 9 lbs honey (SG to 1.09) 3 gallons of water D47 yeast Thaw fruit and add to primary with 1 gallon of...

+2 gallons grapefruit/juniper mead = 227.5

http://www.olivenation.com/Extracts-Culinary-C55.aspx I've used their lavender and rose extracts in wine and in jam. They are very, very strong and hold up well. Whatever you decide to use, I would only add it in secondary and in very, very small increments until you get the flavor you...

46 gallons + 1 gallon Saffron/Preserved Lemon Mead + 5 gallons Black Briar Mead = 52 gallons

Nice labels. And don't you just love how slick the shrink tops make the bottles look?

well.....for Odin's sake man! What's the recipe?

My gran used to make a fruitcake like that. We swore if someone lit it on fire it would burn for days.

Finally bottled the above pictured mead. I'm pretty happy with the labels.