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Adding blueberries to primary will give it some complexity but not a lot of fresh blueberry flavor. You can add some more to secondary to punch up the fruitiness.

Asparagus sounds pretty entertaining, so does fennel. I love cool green flavors, I'd consider a cucumber batch with a light honey. Lemon verbana (I did make this and it was tasty), lemon sorrell, cilantro?

Hello, you inspired me to dig out one I had saved and taste it. Unfortunately I couldn't find it, so I started tasting some batches sitting around aging. Try it, if you like it then it's money well spent!

Just to pile on, here are some BOMM calculations using just dried fruit - the nutrient calcs are specific to the wyeast 1388 ale yeast but maybe it' something you can work with. http://www.gotmead.com/forum/showthread.php/22581-All-Natural-BOMM

This joint has a mead tasting room, not sure if it's just for their mead or all the commercial mead they sell as well: kookoolan farms

I'd start tasting it several days after adding the vanilla - it can get overpowering pretty quickly. From what I've read of chocolate mead, it takes upward of a year for the flavor to settle down.

it would be interesting to see how a small batch of that might taste, but I wouldn't use more than a gallon for the experiment. Also I agree with fatbloke, add acid to reduce the impression of sweetness.

I thought it was heat-pasteurized, but now I can't find anything about on their site.

I have a batch of Blueberry mel about to get racked into secondary that used about 4lbs of fruit per gallon. I used RC-212 to get more of a vinous berry taste rather than over the top blueberry flavor, but plan on adding some fresh to secondary before bottling. I've been told that pectic enzyme...

I use buckwheat honey all the time when making bread but the 4:1 buckwheat/wildflower mead I have aging is still pretty vegetal and gnarly even after 8 months. Of course, it's wildflower and was kind of dark on its own iirc.

I've seen recipes for mead made with atomic fireballs - I have no personal experience with them but it sounds like they work. I just had an amazing cinnamon cider today from J. Trees in MI, got me thinking about making some of my own.

Dunno if it adds to the discussion, but I made a batch using basswood honey last year. The honey has an interesting minty flavor which I thought would be neat, but after fermentation was complete the mead just tasted grassy. After sitting for nearly a year, the vegetal flavor has faded...

7.44 gallons of Ken Schramm's Peach/Ginger melomel. 590.06 + 7.44 = 597.5

just pitched 6 gallons of a blackberry mel - 504.25

I usually pour the liquid left over from racking into a quart mason jar, trying to leave out the yeast. It clears just like it does in the carboy/bucket, usually a bit quicker, then you have some for tasting/topping off.

I have a 4-cup measuring cup and a 1gallon plastic pitcher that fits nicely on my scale. With a towel on the floor, scooping from bucket to pitcher with the measuring cup doesn't make much mess. Although I'm sure swmbo will say otherwise.

Just racked a 6 gallon batch of cyser to secondary. 462.25

Out of curiousity, why no better bottles? I have two and they work just as well for secondaries as my glass carboys.

so how was it? inquiring minds want to know.

degas means gently stir or swirl. I'd aerate vigorously at least once a day for the first week.