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I didn’t use a lot of zest, mostly lemon juice. I did add the desired amount of raisins which are also floating leading to some of the chunkiness.

Recipe taken from a blog: To make the lemon mead we made in the pic, collect the zest and juice of 6-8 lemons. Fill a gallon carboy halfway up with spring water. Add 2.5-3 lbs of your favorite honey, a handful of organic raisins (15 or so), black tea that’s been made from 3 teabags steeped and...

Update on aliens. Thick foam at the top. Still bubbling and gave it a good shake to get some oxygen into it. No odorous smell to it… but the honey separating… not sure what to do about that as I can’t really use a hydrometer to monitor things.

Proven... well, I found it in another forum. If PH is a concern, and I am thinking it might be, is there anyway to salvage this? The airlock is bubbling, so SOMETHING is working.

Actual pictures of aliens. Also, all my honey has settled? What did I do wrong? Used the same procedure for every other batch I have made and this one seemingly went AWOL

Hey there. Making a Lemon Melomel hoping to be able to open it this coming Summer. Anyways, 24 hours in and no bubbles. However, there are brown fluffy things in my mead now suspended about halfway up the must. Is this a problem? Not knowing what to do, I just re-pitched the yeast and I got...

Hey there all. My next venture is going to be a Pina Colada mead, but the internet seems divisive on the best way to get the coconut flavor. There have been mixed camps on using coconut water in the fermenter as apparently the oils from the coconut cause problems. There have been other people...

I mean, I know it has a long way to go, I was just more or less asking. I haven't dealt with one that is THIS opaque... so I wasn't sure if it will all settle out.

Hey there fellow forumites. Stupid question. I am new to the game... well, I did it long ago, got sick for several years, then came back with renewed vigor. That being said, I know a little about a lot, but not a lot about anything. I am making some Candy Cane mead. According to multiple...

For what it’s worth, the stuff I had to drink down here was smooth and delicious. But at $50 US at the resort, I’d rather try and make my own. I’d imagine if you let the flavors get happy for a while and shake it every so often that it has to get better.

So, after asking around the resort to a few of the bartenders, it seems that the organic material that goes into mama Juana can be sourced through market places like Etsy. Who knew? Figured it was worth mentioning for anyone who wants to try making this tasty concoction at home. The organic...

I guess to clarify… I am not really asking for the contents but more of a recipe that someone else has used. I know it is a shot in the dark, but I figured I would turn to my home brew brethren before I consulted the almighty google.

So, this is going to be an odd question but I am wondering if anyone has experience with it. I am in the Dominican Republic and they have a local drink called Mamajuana which they call a baby maker. Ha ha. It is only about 28 proof and they said you can make it at home by combining equal parts...

Hey all. First post. Years ago, I used to be big into mead making and beer brewing (started with extract kits and moved on up to full grain). Unfortunately, some health concerns arose and I couldn't really drink for a long time. Dark times, indeed. However, I am looking to get back into the...