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This is an odd question. Last month I opened a bottle of pumpkin spice mead for my in laws. Everyone was kind enough to say they liked it, but they noted it was a little syrupy. (It had aged for just over a year.) What I noticed was a bit of acid reflux after I drained my glass. Fast forward to...

This one has me stumped. My last 4 batches have all become oxidized and taste like You've bitten down on tin foil. I bought new buckets and carboys in case of bacterial infection. I doubled down on cleaning and sterilizing (washed and sanitized twice.) I've lived in two apartments since the...

I started off by making a traditional mead. (5 gal. batch, 16 lbs. of raw honey, D47 yeast and starter. OG 1.13, FG 0.996 =17.55%) it hasn't cleared yet but I was planning on racking to secondary and adding the strawberries. I have strawberry puree (3lb) and 10 lbs. of frozen strawberries. Last...

I racked my dandelion mead to secondary on 12/ 12. I haven't added any sulphites yet, I eventually want a carbonated mead. After racking I added a liter of spring water and a cup of honey. It appears some dormant yeast cells aren't so dormant now. (Yea?) The gravity is now 1.04 and some white...

Back to brewing after a hiatus involving remodeling and selling my house. First up was a dandelion mead based off of a dandelion wine recipe I found. 2 gal. batch 4 lbs. of local honey from Holdman honey 1 gal. Ozarka water Lalvin QA 23 (LHBS was out of my go-to Lav D) 6 cups of dandelions...

There's a winery near my house and I found out they use magnets about the size of hockey pucks to instantly age their wine. I talked shop with them and got their permission to try it with my mead. Two bottles from the same batch. One goes in the fridge and the other goes on the magnet for 30...

Filling a few holes in my inventory and made a pineapple ginger mead. OG: 1.20 Everything went perfectly right up to bottling. When I went to do a FG to determine ABV, I got 1.22 I thought, that can't be right. Went over my notes, cleaned my glasses did the reading again, same result. My local...

I wanted to make a peach mead and started with my base traditional, then added 3 cups of peach puree to a 1 gallon batch. After a few weeks, I tried to strain it out by hand siphon and when that didn't work, I used a course filter on my Buon Vino mini jet filter. Things didn't work out like I'd...

My AC crapped out two days ago, simply ran out of Freon. It will have to wait until my next paycheck to be fixed. With the temps in Texas reaching near 100, how safe is my mead? Everything is between 5 and 8 months old. Corked and labelled in wine bottles on my rack. So far it's only gotten to...

The advice I've gathered recommends aging mead for two years. The best I've been able to do is wait one year. Some batches taste so good they are great after only a few months. Now my question: 'When you say, this mead has been aging 6 months...' Is that from when you bottled it or from when...

Saw some dried hibiscus in the store and I couldn't resist the challenge. The general plan is to make a 'tea'. One or two gallons of warm (not boiling) water and hibiscus in a flow through bag. When the water cools, add it to 15 lbs of honey and fill to the five gallon mark. I used Lalvin V1116...

Made a blueberry mead last month. 5 lbs of honey, 2 lbs of frozen blueberries from Costco, tablespoon of Lemon juice and some Red Star Montchalet. A nice one gallon test batch. OG 1.16 There was a nice yeast eruption and it turned color like a good mead is supposed to, even bubbled and turned...

I told a friend that I could make a honey German wheat for when he comes down next summer. After doing the research I discovered it's not a good idea to add natural honey to the brew. The yeast would go to town on it. I read about a hops that delivers the taste of honey, but can't recall where I...