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Oh oaked maple Mead sounds really good. First thing I saw and had to post.

All my meads are still. As interesting as it would be I've just started to break into the world of carbonation.

If you do end up doing this let me know how it turns out. I have 2 pounds of honey and a bottle of grade b maple syrup sitting down stairs. Hmmm maybe I'll just make a gallon for myself. Since some of the fermentable are not coming from the honey would it take less time to mature? Such as in...

In other words if you want the black locust honey to stand out and be what you recognise in your Mead then you should probably use something weaker so it pulls through. At least that's what I would do.

Buckwheat is a very strong honey. I would recommend if using that to mix it probably 50/50 with a wild flower depending where you are but definitely a honey that is not as strong in flavour.

Wait what? Bottles can break during the corking process? Did the bottle slip or did the cork apply too much pressure inside the bottle? I have always corked on the kitchen floor. I'm not in the mood nor will I ever be in the mood to have a bottle of my precious Mead on me the floor and on...

I don't remember what the gravity reading was unfortunately. I did wait about 2 weeks and by that time the air lock had no noticeable action. I added one teaspoon directly to the bottle. I read somewhere that that was alright. I did have it in the fridge before opening but I think it got to...

So I just attempted carbonating some bottles and opened one last night at a party and the top flew off when I opened it. It really seems like it was too carbonated. Is there any advice on carbonating bottles just right?

Now what if I were to boil the hops. Would the bitterness last if I aged it then?

What are the characteristics of each cider? I'm curious to find out. I just started a five gallon batch last week and used Nottingham ale yeast. With your information I'm wondering if there is a yeast out there that I will like better.

What would the different effects be for dry hopping it now vs later?

If I wanted to age this for a few months could I dry hop it now or should I wait?

I was under the impression that when you dry hop you keep it in till it falls out of suspension. What would happen if I kept it in longer than three days?

How much hops do you typically add to a batch of beer this size? Just to get a rough idea for comparison. I understand it varies so what would be a lot for five gallons and what would be considered light?

So I'm making 5 gallons of hopped cider and was wondering if anyone here has done this before. Right now I'm thinking of only adding 0.5 oz of lemondrop hops to the 5 gallons of cider I have brewing, but I have a total of 1oz so I could do that too. I just don't want to over hop it is all. So...

Looks really good. Send a bottle my way?

OK so do we all at least agree that it is a really bad logo?

I think it's a guy sniffing a wine glass

Here's it close up

There is probably a better place for this but couldn't find where. Anyway does anyone recognise this company's logo? It looks like a man drinking a glass of wine. My parents bought these back about six years ago and now that I'm on my own I wanted to get some for myself.