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Hey all, just checking in. I wanted to update with the results of my JAOBOMM, Acermel and Blackberry meads. The JAO is/was fantastic. I ended up giving a bunch away, knowing I'd be making more, and soon. I ended up using some nutrients and subbing a blood orange for the valencia orange...

Checking back in, I've made four different batches now, some I've managed to leave long enough to age an additional month, some didn't last so long. lol. Anyway, after a pair of experiments with Wyeast Forbidden Fruit, I really can't recommend it. (even though this is the Belgian Strong Ale...

Hey Love of Rose, I'm thinking about making a BOMR rhodomel, would you recommend a rose petal tea as the base, or replacing some of the spring water with rosewater? Also, does anyone tend to drink this mead without any backsweetening? I like it sweet, but my girlfriend prefers dry meads...

Hey, I've been lurking 'til now, working on a true BOMM and then another gallon with the Forbidden Fruit yeast. My question- When it comes time for bottling, what process will I want to use for campden tabs before transferring to individual bottles? I've got a number of bail top bottles...