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Ive made three batches and every one has developed a bitter finish, right on the end it hits and leaves a crushed aspirin flavor that lingers. It’s so strong with the two traditionals that unless it ages out I’d consider them undrinkable. So far, with age it gets a little better but doesn’t seem...

My 3 gallon batch is about 18 days old and has a bitter Off-note. Hoping the experienced mead-makers here might be able to help me figure out what it could be/what I may have done wrong. Here’s the info: 3 gallons spring water 12 lbs wildflower honey D47 packet OG 1.107 1 tsp Fermex, 1 tsp...

I had the best plan for the first racking of my first mead - I was going to lay down a CO2 "blanket" in the empty carboy and gently use an auto-siphon to transfer the mead with as little O2 exposure as I could manage. Reality check came quickly when I heard all of the slurping and gulping and...

Im making a 14% abv traditional and was thinking of splitting the batch during secondary, 1/2 to put French Oak cubes into for a few days, the other half to do malolactic fermentation, and then blend them back together. Has anyone tried either of these? If so, what were the results like...

Hello! I'm on Day 5 of a Mead destined for 14% abv, using D47. 3 gallon batch 12 lbs honey used OG 1.107 Spec Grav today is 1.060 Currently at about 6.5% abv and a PH of 3.35. Is that PH getting too low? Been degassing daily but per my understanding that stops now that I've crossed my first...

Newbie here. I just started a D47 mead, aiming for big residual sweetness and 12-14 abv. Used 12 lbs honey and 3 gallons water. I’m told it will need around a year to age. Need something to keep me busy and happy during that long wait. Pretty soon I want to start something quick, lite and...

This is my first mead and it’s a hot day, all windows closed and fan off and I’ve just made my Must and pitched the yeast and am aerating the must and I counted three drips of sweat off my head, right into the must. Probably loaded with body-yeast. How bad is this?