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Thanks for the suggestions, loveofrose. I've added 1.5 kg of frozen raspberries to one gallon, in the other gallon I will add the vanilla, and medium French oak chips (can't seem to find these cubes here in Belgium), so I was thinking of adding 3-5 grams... As to the acids: I have only tartric...

Dear mead makers, I made my first BOMM with orange blossom honey and Duvel yeast, down to bone dry from 1080. I have 2 gallons that I would like to pimp 2-ways. Any suggestions as to what to add? My main remark to the taste is that it lacks complexity. I also do not want the mead to become...

Just read in the thread " Default Bray's One Month Mead " it is claimed that saison tastes "like ass"... So maybe I want to go for the Duvel yeast anyway...

Orange peel and coriander are typical of the Belgian witbier, not the saison. The reason why I am reluctant to add hops is that if I wanted to make a real saison, I would brew a saison beer :-). Currently I am more interested in what the saison yeast does to the honey. I seems to be one of the...

I know that. It's the combination of hop aroma and blood orange aroma that I'm worried about. Not sure whether they go together well...

Yes, but as a beer brewer I don't think dry-hopping AND adding blood oranges to secondary is a good idea. Do you?

Since I am Belgian I want to try a Belgian saison mead. I found a recipe here: http://meadist.com/making-mead/mead-recipes/saison-mead-recipe/, but would it also be possible to make something similar without boiling the honey, using staggered addition of nutrients, etc.? How about the saaz hops...

For both my sour cherry beer and my blueberry mead I'm adding around half a kilo of fruit to 5 liters in secondary. Not sure how much that is in freak avoirdupois :-)

You may find some information in the "blueberry melomel" thread. I have made sour cherry wheat beer before, and left the cherries in secondary for three weeks, with good results. I also plan to do that with my blueberry melomel. But: I have zero experience with mead :-)

For beer: anywhere between three weeks and six months :-)

Hmm, I see there's more than one "school" here. :) My main problem is that I've never drunk a melomel in my life, so I have no idea what to expect... Now, I'm Belgian, and almost by definition a big fan of dry, sour beers such as lambics, gueuzes and krieks, so I would be more naturally inclined...

Thanks for the information. As a homebrewer who has made sour cherry wheat beer I am just wondering why it would not be advisable that fermentation restarts once I add the fruit.

Wyeast dry mead. Sent from my XT1032 using Home Brew mobile app

Hi folks, am making my first mead. I want to add blueberries in secondary. So when do I do that? Do I wait until fermentation is completed? Gravity is down to 1020 from 1100 right now. And should I leave some or all of the yeast in primary? Thanks! Sent from my XT1032 using Home Brew mobile app

Hodwy folks, I'm from Belgium myself. The good monks from St Joseph got the assistance of the Belgian colleagues that brew Chimay. And what LostCreekBrewery says about the requirements to get the trappist label is correct.