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I will have to try that sometime too.

Yum, that looks amazing. Nice label too :)

Oh, I also just started a juniper Mead in August. She we racked it this month, it definitely had potential to be one of our best so far :)

That sounds awesome. We did do an elderflower Mead also, which was so tasty we only have one bottle left.

I actually used the label mentioned early on in this thread for a skyrim party my husband and I had this past December. We did a traditional brew for the Honningbrew, and an orange, cinnamon and clove, Christmas like brew for the Black Briar. We are planning on having another party this coming...

Omg. I am so glad this group exists! I've only read a couple pages of comments so far but it is so nice to know there are other nerds that want to make meads in tribute of this amazing game.

Thanks, yes I agree, hopefully it will turn out better next time. Sorry about the extra message, the forum app was having issues.

We juiced Melon and cucumber, but we should have peeled the cucumbers as it is a bit salty, I can't remember how much of it we used, but other than that it was a traditional brew with just honey, d47 and deer park spring water. I hope it works better next time. It is refreshing, but if it was...

We juiced Melon and cucumber, but we should have peeled the cucumbers as it is a bit salty, I can't remember how much of it we used, but other than that it was a traditional brew with just honey, d47 and deer park spring water. I hope it works better next time. It is refreshing, but if it was...

Cucumber Melon Mead. Nice and clear, and properly aged now :)

Lots of bottling. Ten gallons of traditional Mead, five of a Christmas Mead and half gallon of Pumpkin Spice. Also we put skyrim Meadery labels on a few for a party we are having next week. Can't wait. :)

Omg plum Melomel sounds awesome! That does look so good! :)

I've been wanting to try a raspberry. That JAOM looks awesome, great color.

Its only 2 months and the other ones that are just a little older, we bottled a few days before this and they cleared up in a couple of days after bottling. I'm not too worried. We've got 4 more months to go before the wedding. They should be fine, but if not we will def try the bentonite.

We bottled our traditional wedding mead over the weekend. It still needs to clear a little but we are going to change yeasts for the summer, bc I think the heat is what is keeping our last few from clearing properly.

I don't know if this helps too, but I had asked a friend about extracts as well, and he told me to make sure it is not an antifungal. You may already have one that's not, but in case you go looking for other extracts in the future.

My fiancé and I are making a batch for our wedding as well, but it is honey from Walmart, lol. But it is not pasteurized and has been working well for us so far. We started it on the first of march and the wedding is in September. I think, when you serve it at big functions like this to people...

I was wondering how everyone's experiences with adding fruit or teas have worked best. For either one, does it work best for you in primary or secondary fermentation? Or do some of you add certain things after fermentation is done, like those mulling spice packs you get with the Chaucer's...

Those look so cool. Nice labels too :D

Wow that is beautiful!