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I'll leave those flavors out, and stick with clove, although clove would probably improve them both ;).

That sounds like one hell of a weirdomel, but I'll stick with the mead on the side as you suggest. Pineapple sounds good, though I am not sure if it sounds good paired directly with clove.

You could try cold crashing before racking and fining. That might help clear it significantly. However, I might just let it sit for a while to settle, cool off, and age a little before racking again. Have you tasted it yet?

Everyone has his preferences, but what exactly is an adult flavor?

That sounds great. I think this time around I am going to end up using peach and blueberry as my fruits and vanilla and clove as my spices. I'll be making a gallon of each, and then blending in different combinations to age. I have Maybe I will try a range of soaking and extraction methods...

That does sound pretty good. Maybe a white peach pyment? Have you noticed any differences in the flavor profile of cloves vs. the time spent in contact with the must/mead or when you add them? I was also considering an extraction in a high-proof spirit, which may be more controlled.

If you are asking if your wort will be ok without pitching until tomorrow, that will probably be all right. Fridge always slows growth, but won't prevent contamination. If you are worried, I would recommend bringing it back up to 165º F, then letting it cool again when you are finally ready to...

At this point in the fermentation I would hesitate to make any non-flavor additions (but then I lean on the side of adding less stuff in the first place). What you might want to look into is making a starter for the new yeast, and adding some of your must to acclimate it before pitching...

There is a great explanation of it here somewhere, but a Gravity Point is the contribution to the total gravity of the must/wort of a sugar. It is measured in points per pound per gallon. To calculate the expected gravity, you multiply the points of your sugar by the pounds used, and divide by...

That sounds like a lot of honey for 3.25 gallons. I think your starting gravity was higher than you thought. Honey is difficult to dissolve in water, especially as the concentration of honey increases. If your honey was not completely dissolved when you took your reading, your reading will...

Brewing it first will help eliminate the need for filtering out the grounds. I have read on some posts here that cold brewing helps reduce the bitterness and/or acidity that can come from coffee. With that in mind, I would recommend a strong cold brew (~24 hours in the fridge, or overnight...

I was thinking that the acidity of the pineapple may have a similar effect, but since I like the flavor of straight pineapple better than straight lemon I thought it may end up sweeter/more tropical-tasting. My next flavor experiment is going to involve blueberry, Vanilla, Clove, and one...

Did you use any nutrients or have any additions?

I usually use ale yeast unless I really want dry mead, or am starting with a high gravity and/or a lot of fruit, then I use Champagne yeast. Irish Ale yeast is my favorite, specifically WL 004, but I have also tried Nottingham and Belle Saison (both still in primary, but promising). The...

I think this is more of a concern when adding fresh fruit to primary. OP's recipe, with an OG of 1.12, and a FG of .996, should have around 16% alcohol at this point, which should be enough to discourage unwanted organisms from taking hold. It is possible that additional fermentation could...

Try Ginger by itself. 1. I've heard you need to use more strawberries than other berries. Maybe look into that for this batch. 2. Lightly crush, then add the berries. 3. Ginger pear sounds like a good combo. Ginger is very strong, and pear is not such a strong flavor, so I might use...

How about "Clovacaine"? I was planning on a small number (which I could count on one hand) of cloves for a single gallon. Also, I can control the amount of clove flavor vs. peach/vanilla/blueberry/etc. by how much of each I mix. Oranges clove is a classic, which I might lean on, but I would...

Peach and vanilla do both sound quite good. I am too set on clove to skip it. Maybe I will forget about it after I taste it, but I like it too much to skip it without first having included it in at least one mead. I also can't get the idea of banana clove out of my head, so I may have to...

I am set on making a clove-spiced something mead, but can't decide what. I have vanilla, blueberries, raspberries, peach, banana, and any number of too many others that I would like to try. What great combinations with clove as a dominant or at least prominent flavor have you discovered...

Pee pants