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Let it age! I have a couple of wines using whole fruit that smell like they had gone off. Now one smells great but tastes like sawdust, which it is supposed to at this point, the other was horrific on the previous racking but is much better now. Time. It heals most wines and meads

I'm curious as to why you boil everything for an hour. Most recipes I have or have seen say about 20 minutes. Then let the fruit/veg sit in the must. Could this be your culprit? Just spitballing here, I honestly have no idea.

Start with a good basic cider the rest of his info is there. Just swap your raspberries for the strawberries. There are a ton of threads on basic cider.

I, sir, do not drool!:confused:

That doesn't stop sellers from trying to market it as a specialty wine.

Just bottled about 7 gallons last week. I won't be doing another batch till after I move and get settled in. So around end of Feb, beginning of March I'm guessing.

I don't understand this....:p

I did a lemon and a lime then another lemon. All 3 batches turned out differently. First batch was best and I can't figure out what I did different. Take detailed notes.

Brazilian pepper is a weed tree that was turned loose here as a fast growing shade tree. I have no idea what the honey tastes like, but bees love them when they are in season.

By my math 1996 was almost 24 years ago.

I've been trying to get ahead of it for a year. Just now have about 22 1.5L bottles corked last week ( 1 is gone already) and another 7 gals to do early next week. Sadly none of that is mead. I have one bottle of my bechet hidden from the wife trying g to get it to the 1yr mark.

The bechet needs 4-6 months itself if mine is any indication. It would have benefited for more time than that had it survived.

It will taste a bit different than a true mead due to the sugar, but I believe it will be fine.

My bad, I'm the one who brought mead into it I think. Shouldn't drink and post I guess. In post 1 He was talking about killing the bread yeast to use as a feed for your wine/cider yeast. Post 2 Used to ferment, yes it can leave flavors behind you may not want. Especially in a cider, I would...

Really? Plain English. It. Works. Ok. Not " it's the greatest thing since sliced bread" or any other outrageous claims. It makes a drinkable, simple, repeatable mead. I have no idea which awards have been won or awarded by whom. I have tried products that have won awards that did not impress me...

Do your addition after fermentation. A little at a time keeping track of how much you add. When it tastes like it"s almost enough wait about 20-30 mins and try it again. Tasting it over and over will deaden your taste buds.

Bread yeast works ok for mead. Most home brew shops have several (at least 2) brands of nutrient in stock. Try looking there.

Add a sous-vide and you will have precise temperature control.

For me a bit of tannin, a touch of lemon juice, and a light back sweetening works wonders,

Thanks. Good to know as I have 6 1/2 gallons after racking off the raisins. Or 5 1/2.... gotta measure that carboy.