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I was wondering if there was anyone out there with good photoshop experience or something similar to help me design a label for my mead? Let me know, Lets work together ~Maxwell

I gave it quite a bit of thought and came up to the same conclusion that using tobacco leaves would be an awful idea. I talked to a brewery and they would roast their barley to get that tobacco flavor and while I don't use grain in my mead, I was also thinking of getting some cedar chips and...

If your like me you enjoy a fine cigar once and a blue moon, but Lately Ive found myself drawn to more and more different types of cigars and enjoying them with not only myself but friends and family. Often times the conversation of making mead comes up because It seems like im the only one...

Full Og Odni I believe is the one, Though do you pronounce the Odni ohd-ni or ahd-ni

Thanks bud!

I think I like Bragarfull Mead, Or something similar, Can you think of something along those lines. Or something else that sounds awesome The bragarfull "promise-cup" or bragafull "best cup" or "chieftain's cup" (compare Bragi) was in Norse culture a particular drinking from a cup or drinking...

I dont know whats gotten into me the last few years but Clove is something I need to have in my body at all times. I love it. mulling spice had more cloves in it so i chose that also. Those are upfront tastes, I then chose the honey and the vanilla specifically to be enjoyed for the longest part...

Mulling spice, clove, vanilla and oak chips

And the comment of the year award goes to.... WarBeard

Oh awesome. Send it my way and I'll give it a go. Also I need help for my Mead. I think technically it's a Methaglin though I need a name for it. Think of any?

If you dont mind would you link me or send me a message with the Blood Of The Wise recipie? IT might be interesting though Im only going to make another 1 gallon batch of it so im not sure if the recipie is able to scale down or not

Alright so when my first batch is done Im going to go around to my friends and family and have them fill out a small card while they try it. Im going to use a 1-10 scale and then take them all and average each category and put it in a spider graph or radar graph. Im going to use the following...

Awesome! Thanks for the information, I was planning on back sweetening but after tasting it the other day I think that after I rack it into secondary with some smoky wood chips for the earthy flavor and all my spices, it will be good enough as is. I also used half a pound too much because I...

Ahh, Ive never heard of that. Im going to let it sit a bit more and see if the bubbles go away its still pretty active. though If the bubbles stop and the gravity reading is still 1.020 should I rack it or should I make sure all the sugars are gone. or can I rack it regardless? Ill look around...

Ok so lets say that yeast can onl handle 15%. When I reaches 15% and the yeast dies, would I then rack it into secondary and wait for it to be less cloudy? Or would I add something to it to keep fermentation going till there is no more sugar left?

So what houldi do if it's still fermenting and the yeast has reached its limit

The fermentation process has slowed a ton. Shawn to 3 bubbles a second though the airlock. What can I do to restart the process? Add more yeast? from what I read it should be racked into secondary around 1.003 and its at 1.030 Thats a long way to go without much fermentation

Alright. So I was wondering if it's possible to find alcohol content of my Mead before secondary without a reading from when I started. I didn't have a hydrometer due to late shipping during the ice storm. 2 weeks later and it's here.

Im still fairly new and I took the oppertunity to write a blog on making mead as a biginner and my experience and qeustions I had that ive found answers to. If you want to check it out Click Here Other than that, Id say go for it, 1 gallon batches are a great way to see what works and what wont.

Awesome Thanks for putting up with my inexperience. Your the best!