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Chocolate? ;)

Sorry, I didnt write out what was in my head :P In mine, I am adding them after the primary fermentation has completed. I guess you could add them at the start if you wanted to, or you could do a split batch and go half-half. If you add them at the start you might not get enough mint taste...

Tannin will also lead to an astringency, but that's not out of place obviously. I've got some mint leaves which are 'marinating' in some vodka, which I plan to add to my Mint Tea Wine that I'm making at the moment. You could try doing this as well as putting it in the fermentation -...

there's also the option of 'steeping' them in a neutral spirit, and then adding that after fermentation :)

I need to make me one of these and stick it down the back of the closet and forget about it for a few years :P

I would be keen to hear abou some too :)

Wow, that's amazing! Definitely worth the bother!

I would think that it wouldn't rot anymore than any fruit etc would...?

Search around for Lactomel - mead made with honey & milk products :) Then do it and report back :D

Yes, you read that correctly. I only had 1/3 of a packet left, but it's only a 1 gal batch, so that makes up for it a bit I guess? Super Active Fermentation Power! http://www.flickr.com/photos/78456231@N05/7027555507/in/photostream/lightbox/ Every now & then it also has mini...

With the light behind (to get an idea of the colour): Super Active!: I came back today (after being away for 2 days) and it's going crazy! I'll see if I can upload a video, it's really really active!

Tastes pretty good at the moment, but will need a bit of aging I think. I realise I forgot to say; not sure if it helped with the yeast health, but as it was an experimental batch I used a drop of olive oil (which I understand is a bit of a controversial "not sure if it actually works" procedure).

I think it worked! I tasted the left over banana this morning, and it has very little flavour an no sweetness, so I assume it's all gone into the liquid that I extracted. It has, however, turned into jelly. I believe this is due to pectin extraction, so I recommend using pectinase...

Racked my experimental mead again due to massive build up of lees and sediment. Still really dark!

Quick update: Racked again due to massive build up of lees and sediment. Still really dark!

Ok, I'm doing this tonight. After a lot of research, I'm going to attempt to "mash" (in a beer-making sense) the mashed bananas. I'm also planning on splitting this batch once it is finished (depending on how well it goes etc) into: 1-Plain wine (just rack final product into bottles)...

How much extra honey did you add? That will possibly make it sweeter than intended. Mead take a lot longer to mellow than beer. I don't know what you like to drink, but think about the difference between a quick 4% Pale Ale and a 9% Barley-wine, and how ageing really helps the Barley-wine...

nice colour! :)

I can't really give a definite answer, as it's still young (~2 months), but there is a malty / caramel / toffee taste to it. I used dark DME as well as some caramelised raw cane sugar.

I can almost guarantee it wont beery. I've added 1 lb to 1 gal Mead, from 1.139 to 1.030 and it doesn't taste beery at all (although it's quite complex / strong in other flavours).