Search results

Lavender Mead, still one of our favorites!

We made a 5 gallon batch for Christmas two years ago. 1 gallon fall honey 5 gallon apple juice or cider 1 cup mulling spices 1/2 vanilla bean D47 yeast Add 4 and 1/2 gallons apple juice/cider to mix, and reserve one half to top off in carbon. Use juice for more light apple flavor and cider...

You are asking the wrong gal. Is it clear? Then I'd say no. Lol! Aging is a constant struggle at our house.

I agree. I wouldn't add it to your good stuff. I would back-sweeten and add flavoring and make a new batch of good stuff. We had some blueberry maple that we left sitting way too long on the must and it turned to rocket fuel. But we tweaked it until it ended up pretty yummy!

Best thing we've done lately to help with clarity is use our red wine degassing tool to really stir all of the clarifying agent throughout the Mead. A minute or two and it looks like cloudy crap. But you'll slowly see the sediment fall and leave clear Mead above. (Kinda like a Mead Sunset). I...

I'm going a different direction with 'Seasonal'. My favorite is a basic Lavender Mead made with Munstead Lavender and Summer honey. It's light, floral, sweet...perfect for summer! We're actually getting ready to make some to enter in the state fair competition in two years. For such a basic...

Our first batch after a 6 month break...Blueberry Maple. Went a little heavy on the Maple but the clarity was perfect!

Can't wait to see how the Serrano pepper mead turns out! We made a Pepper Mead with Cayenne, Jalapeños, and Franks Red Hot. Yours sounds a lot hotter!

Decided to take a break from Mead making and make a couple of these wine kits. We followed every step except opening the primary to push down the bag of grapeskins and stir it up every day. (It probably did get kicked around a bit, the bucket was in the kitchen) My question is will the taste be...

Mulled Apple Mead, aged 6 months before sealing in wax and labeling as gifts. Cracked into one, tastes like apple pie!

We used Apple juice concentrate and apple cider both with great results!

Omg this sounds amazing!

We used frozen blueberries for our blueberry pancake melomel. Made it easy to add half to each stage

We used a bag of frozen mango and bottle of mango purée juice from Costco. Half the bag and half the bottle in the primary and the rest in the secondary. 3 gallon batch. It's yummy! Not too sweet, like a good Riesling.

We just bottled a Xmas mead using Apple juice concentrate and mulling spices and fall honey. Will get a few months of aging before the holidays.

From the top left, Mango Mead, Mulled Apple, Lavender Mead, Hot Pepper Mead, Hopped Orange, and Pear Mead

Mulled Apple Mead. Bottling for Christmas gifts so it has time to age

Strawberry Shortcake Melomel and In the middle, Peach Bourbon Melomel

Bottled and enjoyed! Lavender Methoglin

Hopefully I can save this batch. It was almost totally clear but the hubby added bentonite for clearing, like we typically do, and now it's a muddy cloudy mess. Been sitting for two days, and it's not clearing at all. Is this batch ruined? Is there any way to save it?