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My mango mead with black pepper and ginger. It's also my first tap release :)

Both collect honey from beekeepers

Sure, de Traay and the bijenhof

Hi in Zürich I do not. I live in the Netherlands and get my honey from a supplier that collects and sells honey from beekeepers in Europe

Hi wobbly, 3 days for the peels and hops should be enough. You can also boil the hops like with normal beer brewing and use the water in the primary. Just take small samples during these 3 days for tasting. For the hops you can also let them in longer but I won't go beyond 5 days. Hope this helps

Freeze the fruit and add in the seconderry. I make a base mead and add sulphite and then add fruit or herbs. Sulphite protects your mead against oxidation and kills of wild yeast and other nasties that will produce of flavors.

Hi sirmightyballs, I use bentonite a lot in my mead and add it after it is fermented out to clear. You don't have to use it. You can rack it of the lees a couple of times and wait to it is clear. Bentonite just speeds up this process.

Hi Citybear I only take 2 readings to check the gravity. Before I pitch the yeast and when is see that the airlock bubles once a minute. That usaly a sign that the mead is fermented out. Duri g fermitation it is important to decas the mead once a day the first 3 days. This way the yeast won't...

It can also be of flavors from the yeast. What kind of mead did you make and what is the avb and yeast u used?

I always make a base mead that is bone dry and sweeten it with honey or unfermetibel sugars. Doesn't matter what yeast I use. If there are sugars left after fermitation there is a good change that there there is to much honey used. If u use Ec118 this will not be a problem it has a potential avb...

I would advice you to buy the compleet mead maker it has a good list of yeasts and flavor profiles

71 is a no for cycers it will reduce acidity during fermitation. It's a good yeast for red fruits and big mothfeel

Hi Sobby, I use the following yeasts a lot: Ec118 71b S0-4

Read the complete mead maker. It will give you a good base for mead making. Mead making is a fine art to master. This book will give you all the tings you need to greate your own. I used this book as my starting point.

I make semmy sweet carbonated meads without forced co2 :) I use unfermentible sugars and a bit of honey. Works fine, my mango mead is a killer and have my first tap release with it :). For the tap release we force carbonate it of course.

I ment carbonate

Room temputure is fine. If you heat the fruit to 40 celcius/ 104 fahrenheit with the pecto added for 30 min even better. Leave it for to days in a clean carboy then puree it in a blender and done :). You won't reach more than 15% with 47-d what is quit strong for a mead. You will taste the...

No metabisulfate will not affect the primary. It will also protect against oxidation. After te mead is fermented out it will not produce more alcohol when the fruit is added. If it's not fermented out and fruit is added the fruit sugars will Kickstart the fermentation again. Also you lose fruit...

Hi Sobby, When I use pecto enzyme I add it to the fruit 2 days in advance. After 2 days I puree the fruit and I add a base mead on top. Usually I filter it after a week. Because you use a puree all the juice from the fruit is already in the mead. Leaving it on the pulp for to long can cause off...

Hi Shawn, I degas my mead in the first 3 days of fermitation twice a day. It helps the yeast ferment better. Before you rack the mead on the fruit make sure it is fermented out completely. After you add the mead on the fruit add the potassium metabisulfate it will kill all the nasty things...