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I'm in Milton, NH. Not really "near you", but always interested in meeting other locals.

Following up: Tried adding mango and was tasty. Also blended with my raspberry mead...also good. Lastly, turned it into a pyment (welches grape base). All very good.

Just made this today. Once it’s done, I can try some other adjuncts

Peppers raw or dried?

Sweet and heat almost always go well together, IMO. Is the jalapeño flavor more fresh pepper flavor or more bite?

ApolloSimcoe could be right about tradename infringement. Tho, The Colony Meadery is already in use in Pennsylvania.

Yes...to know the pitch rate. Thanks for the suggestions.

Double-check your homepage. There are some missing punctuations and some letters that should be capitalized. Also, standardize if you’re using 1 or 2 spaces after a period. Otherwise, site looks good.

Anyone using a microscope to do cell counts before pitching yeast?

Tiny Tree Meadery will be successful.

Talk to a local glass blower. They could probably answer questions about glass integrity when heated/melted.

You could use a conical fermenter for both primary and secondary. That way all the yeast drops to the bottom into a either a collection jar or you can just drain the yeast off the bottom.

Those are nice bottles. They may not fit in most wine racks, though. If you use the black plastic t-bar corks, they’re hard to remove when carpel tunnel flares up. Otherwise, good choice.