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I'm fining some melomel in a carboy and i have about 5 inches of head space. There will be no CO2 to protect this mead as I wait for the magic to happen. The mead was a bit hazy and i want it perfectly clear. If I wait until this next weekend to bottle is this going to wreck this mead...

I found this recipe using google...its a recipe that was posted in a thread on HBT. It seems pretty simple. I have never brewed a beer. I'm a straight up wine and mead maker. Its seems like I could pull this off but i want some input on this recipe. So...once you have reached your desired...

Has anyone else tried this twist on Burnt Mead? I just racked this out of primary sunday and OMG! This is slap your grandma good! @ 1.04 right now...I'm not too sure when i should stop fermentation. The other bochets i have done lost a lot of flavor as it dipped below 1.02. They are still...

Any one have any experience with this? I was just going to take some untoasted french oak chips and soak the for a week in some bourbon and then put them into secondary with a cyser i have started. Got the idea from B Nektars Z.T.M.. Seems like it would work. Give them a week in there and...

I came across a few videos i wanted to share. Some have probably seen them but it wouldn't hurt to keep posting all videos concerning mead in one place. The two I am posting have meadmakers of the year in them and have some decent insights to mead making...enjoy. :ban::ban::ban::rockin::tank:

I've been thinking of starting a black currant melomel this coming weekend. The wife and i enjoy a local wine made from it. (Spotted Dog) and after watching a few videos of some successful AHA mead maker of the year winners talk of their love of the fruit i have to dive in. :ban::ban::ban: I...

Of course taste is very subjective...I've tried 2 commercial meads that were oaked and i was very impressed with the depth of taste and mouthfeel that it added. I want try my hand at it with the meads i have going now. I have read all the info i can find on the internet about it but i wanted to...

I have been reading the forum posts on this topic for quite sometime. As far as i can tell this is nothing against the board rules to ask about. Anyways I had some of my Strawberry-Vanilla Mead laying around and I was a little bored so i decided to freeze concentrate 2 bottles of this mead in...

Wow...just had my first bottle of a traditional made from Orange Blossom honey. It was outstanding! I'm gonna have to make some of this myself. Anyone every try a Bochet with this stuff? I would love to make my first Traditional and Bochet at the same time. Any thoughts? Links? Feeling to...

1- 96 oz. Bottle Cranberry 1- 96 oz. Bottle Cranberry Grape (4 separate fruit blends) 2 lbs of sugar (or SG to 1.110) 2 tsp of yeast nutrient 1 tsp of pectic enzyme 2 tsp of acid blend 2 tsp of tannin (powder form) 1/2 tsp. EC-1118 I started this on 12/2/12 it cleared...

Big event in Ann Arbor at the Adventures in Homebrew Store. The last time i stopped in they told me they expect 1000 people plus! With parking for about 20 cars hahahaha. Should be interesting....here's the link with all the info. http://www.homebrewing.org/National-Homebrew-Day_ep_69-1.html

So i was thinking of doing a JOAM variation...lemon, lime, coconut today. Sticking to the JOAM recipe and mixing in new fruits. As i have started to study up on coconut it seems the oils in the coconut would be a huge problem. After researching some more i came across i coconut wine recipe on...

Many times here i have seen people taken to task (myself included) about heating their honey, yet in many of the recipes in the database i see people telling you to use heat. What gives? Are they old school recipes that the owner hasn't updated to new ways of thinking? Heat or no...

First of all i would like to thank all of you guys for the information on this site...what a resource. I will be picking up my Floor corker from Adventures in homebrewing tomorrow to bottle my Apple-Cinnamon Cyser this coming weekend. (Belgium Beer Bottles, corks, and caps) I'm kinda...

So I'm trying my hand at a mead. (blueberry) After purchasing 12lbs of wildflower honey from my local brew store and bringing it back home and starting to pasteurize it I'm shocked at the dark amber color and the bitterness of the honey. I'm not sure i have the right honey for recipe...to me...