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Traditional T'ej uses no yeast, just gesho. I believe that is a modernized recipe, as well as the 2 that I posted.

Here's a couple of T'ej recipes. I have made both & enjoyed both very much. Ultimate T'ej is my favorite....both have been very well liked by my friends as well. https://denardbrewing.com/blog/post/Perfect-tej/ https://www.youtobrew.com/mead-recipes/ultimate-tej

I wouldn't say quite hard-core, for me at least. For me, I see it as a world of possibilities of endless flavors & combinations of flavors. Problem with that is with every batch I create, I come up with 3 or 4 new flavors/combinations I want to try.🫤🤣 That said, I've never been big on wine, of...

Damn, I almost forgot about my PB&J mead! My plan is to boil roasted unsalted peanuts, chopped, then rack the cooled water from under any of the oil, & use that to make a raspberry melomel, & add PBFIT to tertiary, along with round 2 of fruit.😁😎

I get them from uline... https://www.uline.com/BL_1948/Glass-Woozy-Bottles

Thanks for clarifying. I hope to enter some comps someday soon.

I have no idea, because I've never submitted any of mine, but, is just 2 12 oz bottles enough? I always thought they needed a couple of 750s for comps. Again, I an not sure.

I have used fruit in both primary & secondary. I have typically used half of my total fruits in each, but, for the more delicate fruits, such as peach, I'm changing it to 1/3 of the fruit in primary & the other 2/3 in secondary. I will still get the wine qualities from primary , but, I will...

I use my sous vide machine to decrystalize my honey all the time, (as well as cook food with it), but, I never gave it much thought to try to bochet honey that way, until recently. I have seen several posts of people doing it with success. I may try doing the walnuts the way you described &...

I was thinking about bocheting the honey in a sous vide bath, that way I can be precise with temperatures & still be able to keep it low enough to avoid any weird flavors. If I do that, I won't have the scum to scoop away, but, that's not to say I can't add the bag to one of the jars.🤔 One...

Cool, thanks for the link. They do have an impressive number of flavorings! I'll look into them for sure👍

Looking forward to your changes to your root beer mead recipe

The Yule want more is a You To Brew special, by Bray Denard https://www.youtobrew.com/mead-recipes/yule-want-more The bananas foster bochet is still in the planning stages. Brown sugar will be incorporated somewhere in the process. Still trying to decide what honey I should bochet, & whether I...

I just got my gallon each of Tupelo and Acacia honeys. On the docket to be done are... 3 gallons Acacia Rose BOMM , 5 gallons Christmas Spice BOMM , 5 gallons Raspberry/Pomegranate, 1 gallon Macadamia bochet test batch, 1 gallon strawberry/ Rose hips test batch, 5 gallons white flesh...

I would wait until your gravity reaches 1.000, then cold crash, rack & stabilize.

Mine as well. TOSNA (Tailored Organic Staggered Nutrient Additions) was one of the best things I did for my meads. Before I started using TOSNA, my meads were hot & needed to age out for several months before they were drinkable, several more months before they were really enjoyable.

Yes, give it a swirl, but, be gentle about it. Once your yeast have started eating sugars, it can foam up very quickly on you. Mead makers have a saying....there's no mess like a mead mess. I recommend putting your fermentor inside a dish basin or something similar to avoid major spills, at...

For reference, peach & pear are 2 flavors that take a lot of fruit/gallon for those flavors to shine. 6 lbs/gallon is the minimum I would do for a straight melomel. As I said earlier, not sure how subtle the peach is supposed to be compared to the hops.

You don't have to open it to give it a swirl to keep the fruit wet. Mead is pretty forgiving, a lot more so than beer, but, even then, if your sanitization practices are sound, you have less worries than you think. Also, you will probably want to start tasting your must after 2 weeks to see...

If I missed someone else saying it, sorry. But, make sure you keep the fruit wet. This is key when making melomels. Nothing will ruin your mead faster than mold on your fruit. Give it a light swirl a couple of times daily until you rack off of the fruit to keep it wet. For future batches when...