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I recently bottled my first batch of a buckwheat mead, but I was lazy and didn't take as many notes as I should have for it. As a quick memory-recipe, it was about half a pound of buckwheat honey to two-and-a-half to three pounds wildflower honey per gallon, left to ferment for 1 to 2 weeks...

I'm starting a mixed berry/fruit melomel and I wanted to documents its process, since I'm a little unsure how it's going to go. I'm trying out more technical processes for this batch (I've been very loose and guess-y for all my previous ones), though I'm still not following an existing recipe...

I've read a handful of threads across this site's history about chocolate mead, and I wanted to join in and provide updates on my batch. I'm going to try a very simple recipe using a chocolate extract (this one says it also has a touch of vanilla, which still sounds good) and document how that...

Recently started homebrewing with mead and I've been enjoying the hobby and all I've been learning. Read some (very) old threads from here to influence where I'm taking some of my next batches : ) I've been into mead for a little while, mostly thanks to the nearby Viking Alchemist Meadery...