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That label is awesome!

Holy cow. Broke out the first bottle tonight. It is amazing. Not sure I’ll need to bother with any other recipes....

It’s still in the bucket. Thinking I would rack it off the fruit this weekend.

Does this mead need to be degassed? I've never done that before and don't know if it's needed. 10 days in and still kicking a bubble through the airlock every 12 seconds or so.

I wouldn't think so, but I can't say for sure. As it said in the beginning, this breaks a lot of rules.

This isn’t ignorance. It’s learning. I’ve already had to toss a batch I made because it got infected. Every batch brings new lessons. A balloon will also work.

I am definitely no expert, but if the tap doesn't automatically let gas vent (and I'm assuming it doesn't since you had container expansion), you might want to consider changing it out for an airlock. Airlocks are cheap and may save you from having to clean up a fairly nasty mess.

Are you using some type of airlock? That should relieve the pressure.

OK. Finally got to put this together. Should be interesting. I had to heat the water and honey some since I used all natural unfiltered honey and it was thick. Only had 1 packet of yeast so it is about 2 1/4 tsp. It got going real good in the shot glass. It overflowed before I could get it in...

Thank you kindly.

One quick question. I have read where people start their mead (especially melomels) in a bucket. Can I do a 1 Gallon batch of this in a 2 gallon bucket until I rack when fermentation ends? Thanks.

Finally found some unsulfered apricots, so I will get this going in the next few days. Looking forward to this.

Bottled mine yesterday. Fruit still hadn’t fallen, but seemed to be held up by some bubbles clinging to the underside. I used orange slices without the rind. It was very clear. It clouded up when I moved it upstairs so I let it sit for a week and it cleared back up. I got 6 swing top bottles...

Should be right around 12%. I did a quick calculation and came up with 11.93% (no promises on my math, though).

Bubbles were back and a milky layer settled near the top. Decided to dump it and start over. Thanks for the feedback, folks.

I swirled it around a few weeks ago and the bubbles disappeared. I looked this morning and several new small bubbles are now floating on the top. I’m pretty confident in my sanitation. 28 years managing food service taught me a few things. However, I will not rule out that I blew it somewhere...

I wasn't sure about the amount of headspace. I had a melomel blow out the airlock when I went higher. Someone said they just use a bucket with a towel over it so I figured I'd be OK with a little more room in the jug. I never removed the airlock so I assumed the space remained filled with CO2...

Anyone?

Well, I took a peek at my batch yesterday and it had cleared up considerably. Most of the fruit was still floating, but it's been 2 months plus a few days. I went to bottle it today and noticed that there are tiny bubbles floating up from the bottom and creating a small ring around the fruit...

About 8 weeks ago, I mixed up a batch of basic mead using 3# honey, bottled water, nutrient, and K1-V1116 yeast. After 4 1/2 weeks, I racked it into a secondary container. When I did that, it restarted the fermentation for a bit. Now, at 8 weeks, I went to sample it and saw a little stuff on top...