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But letting it age will mellow the flavors only, not sweeten it back up, right?

Scaled this up for a 5 gallon batch: To make this lemon mead, collect the zest and juice of 6-8 lemons. Fill a gallon carboy halfway up with spring water. Add 2.5-3 lbs of your favorite honey, a handful of organic raisins (15 or so), black tea that’s been made from 3 teabags steeped and cooled...

So, I havent been in this position before. My mead started out incredibly cloudy and there was a TON of sugar in there between the candy canes and the honey. Over the past 48 hours, the mead has clarified *a lot*, my bubbler shows no activity (I know.... dont use it as a reading) and the flavor...

First rack of my Lemon Cakes, 2nd rack of my Candy Cane

I have some peppermint mead that I racked today since the sediment was really building up. Tasted it when I racked it, and it is... bad. Not like it went bad, but all the sweetness is gone. It tastes like alcoholic minty black tea. The recipe I used said backsweeten with two pounds honey.... I...

Not sure why all the hate. To be clear, I was never asking for anything for free.... just asking if there was a network on this site tat helps each others out that I could tap into.

Not sure if you are being sarcastic or not, I am going to assume you are. I was just asking for guidance and a connection or two… not handouts.

Hey all.... I am sure this gets asked a lot around this site though I can't ever seem to find the threads when I need them. What is your preferred method for creating labels and other images for our "businesses"? I am wanting to do labels and a logo to keep on my bottles, but graphic design...

Admittedly, I do not know all the ins and outs, but it seems that without fail, adding fruit or other bits and bops to the primary causes insane fermentation to occur and usually blows out. Not sure what it is, but you aren't the first person with this problem. The headspace might be an issue...

I am new to the game but learning as I go.... but can you jjust move it to a bigger vessel? Go to a home brew store and buy a 3 gallon carboy and rack it into that.

PM me your recipe please

I live in Waxhaw... the extreme end of southern Charlotte.

Not Winston-Salem, but right down the road... South Charlotte. Would be down for attending any meet ups and/or trading bottles.

Racked my candy cane mead from primary to secondary. So much slag....

Thanks for the heads up.... I did not know it had its own term.

Admittedly, this is not a beer question but a mead question. However, since there are no sub forums for ingredients and such, I figured I would ask here. Tinkering around with a cherry/rose concoction... but I need FRESH pesticide-free rose petals. Any idea where I can get these? I'd imagine a...

The first mead I ever made was honey, apple juice and yeast. Didn't really know what I was doing as all the corks popped off... but the few bottles I did have were quite lovely. Also, Mott's for the win. One of the only brands I have found that you can use in this sort of thing.

Hey there. I know I should be slowing down on mead production, but I like being a Mead Baron and would like to have variety in my stock rather than 5 gallons of one thing. Searching around, I came across a link for Black Mead: 18 lbs caramelized honey 2.5 tsp cream of tartar 1 package of...

I scaled up for a 5 gallon batch. There are a lot more than 15 in there.

Good to know. Still kind of new at this so I thought the raisins were more of a subtle flavor added to the finish product rather than a nutrient.