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253 + 13,2 (bouchet with dried chipotle pepper and vanilla) + 14 (Half Bouchet with cocoa nibs, vanilla and coffee) = 280,2

Nice! Another prove that it works!Thanks!

Thanks for all answers until now! I really think this a great thing to debate. I was studing a little aboute nutrientes when came this idea of manipulate my own. So I think that we should start making the nutrient using yeast cell hulls, thiamin (B complex) and I also found a research work here...

Hi, Have someone here tryied to make (manipulate) the nutrient for meadmaking? Best Regards

Looks wonderful!!! Congrats!!

I particular don´t like the autolysis flavor. For me tastes like dead blood. I had that in a strawberry melomel of mine... Nitack: that´s a great ideia! Buring some bottles may be the only way to resist drinking it soon!

This is Autólises... When all the nutrientes are depleted the yeast start to eat thenselves and liberate some nasty flavors... we must avoid that

I´m very curious about this one!! two years fogotten is like you find a treasure! Please share the results with us!!!

Thanks for the tip! Surely I´ll gonna see that!

Nice experience!!! How the pumpkin shows upon the mead? never tried yet!

No! I don´t pay. I made the labels and send it to print in A3 matte vinil paper. I cut with a blade... it takes a huge time, but in the end is nice :) Nice you liked!

Some of my production. Bottled a week ago. Some more coming soon!!! Best Regards!

Some more medas goingo to bottle this Summer in Brazil!!! RaspBerry Melomel - with a touch of Vanilla New Batch of BlackBerry Melomel - also with Vanilla Best wishs to all!

What´s the final gravity of this one? BTW looks very beautifull!

Amazing color Gamer! Congratz!

Hi all, Actually I also agree with Golddiggie about aging. But if it gets better anyway why not make a better composition now and wait for time show it´s work? Curtis2010, nice to hear that it worked with you! Matrix4b, almond should be very interesting for mead! Wish try doing...

Hello guys, I´m here to share some new experiences I had. As a 'former' sommelier I´m very used with the winemaking practice of 'Assemblage' - blending different wines to get a better one. The idea is to get wines in wich one can compliment what is missing in another and in the final you...

I´ve been trying using Bentonita (a type of clay) to clean a batch of mead. It worked fine and did not changed the taste anyway. But I still prefer to let it clear by itself as I fell it gets more complex if I let it lives its own life... but I´m a beginner as well!

Hey guys, Whis is my first post after reading this forum for a while! In the beginning of this year start to really study about Mead and decided making some and guess what? I´m complete passionated for it! I´ve drank mead before but making is awesome! So as I owe a lot for you guys cause...