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Today I pitched the yeast in my new Strawberry Mint Honey Wine Recipe! Mostly just sharing but I'd love to get some opinions on the Mint part. 5 gallon batch primary ingredients: - 16 lbs. local Raw Wildflower Honey - ≈4 gallons water - 1/2 lb. Golden Raisins (chopped and bagged)...

I've busied myself lately with developing a carbonated session mead with a little more going for it than just straight up honey and water. It suddenly struck me today as I wandered through an unfamiliar produce market and came across some Bee Pollen for sale that I've never considered using it...

So I intended to make a Lychee Mead but apparently I'm off by a little for Lychee season. Luckily the local Asian Market had Rambutan! My intention was to make a Mead that was inspired by a Gewürztraminer Wine and Gewürztraminer shares some aroma compounds with Lychee's. So I'm thinking...

This will be my 4th Bochet with my most recent Coffee Cinnamon Bochet being so good I think I could sell it. So clearly I like Bochets and this is something I've wanted to do for a while now. I had mild success with my Lactomel so I started thinking about other water alternatives were out...

Having recently tried a Berliner Weiss with Rye by Eagle Rock Brewing I've become curious about a Dour Mead with Rye. Anyone ever heard of this or have experience with using Rye in a Mead? Unfortunately it turns out theirs a Nature Preserve called Rye Mead so an Internet search has sadly turned...

I've posted earlier about a perceptible tartness but now that my Red Wine Pyment has progressed I'm looking at acid balance and mouth feel. Upon sipping the Mead immediately it tastes thin followed by a fruit (I added Wild Cherry Bark), tart and a dry finish. Overall the flavor is nice but what...

I'm new to Pyments, to me it tastes a little too acidic/tart. What can I do to change that? Will it age out at all? Will the oak I plan to add have any effect on it? I know there's a slight chance this should really be in the wine forum but it is mostly a Mead at heart. Thanks!

I've been curious about it and wanted to know what opinions anyone experienced with using the flower from a Honeysuckle plant. I realize it'd have a similar smell to honey by itself but how does it taste? I'm thinking it might be fun, almost like a dry hopping effect in beer.

I've used 1122 for every Mead I've made (Currently at 9 batches in the last 1 1/2 years) mostly due to my current housing situation and my lack of fine temperature control (I live in L.A. where the temperatures vary wildly and they don't believe in AC). What I have noticed is a lack of...

I've been searching around these forums and the Internet in general and I'm finding very few Pyment recipes that use whole grapes. I'm interested in using whole wine grapes from a local vineyard (I live in California and we have tons of vineyards) but I can't find enough information on the...

So today I sat down to start my first attempt at a Bochet. For those of you who are unaware a Bochet is a Mead which make using boiled honey that has been caramelized. You do lose the natural honey fragrance but you gain a sort of toasted marshmallow and cherry flavor and smell, I'd even...

This is my first mead and I'd like to make it sparkling. It is a medium sweet mead, it has been in secondary for 1 month and has been clear for 2 weeks. There has been no activity for a week and a half and no visible bubbles in the mead itself. I pitched Lalvin 71B-1122 which has an alcohol...