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New mead maker (only on my fifth batch) and fairly new (three years) beekeeper here. There is a worldwide problem with adulterated honey. Often the adulterants are things like rice syrup and other such sweeteners. These are added to the honey 'after the fact'. Here's a thing, though: in many...

Just about everything from Tryptich Brewing in Savoy, IL is worth trying, but their distribution is quite local.

Fingers crossed! That looks excellent!

True that! Ditto on the transferring. I'm fond of dry meads, so there you go ;-).

Random thought: the vinegary taste, could it be soured from too much oxygen in the initial fermentation (in the bucket)? Advice I've heard is 1) try it out on other people -- some folks like sours (and t'ej, for instance, is typically a bit sour), and 2) let it ride and see what happens after...

Unfortunately, the pig's heads I get are skinned and have many of the best bits -- ears and snout -- removed. But there's a great recipe specifically for smoked skinned pig's head on Hunter, Gatherer, Cook. (Dang it, still didn't get that fatback ground.)

I take my hat off to you! I only do small, 5 lb, batches myself. I need to grind some fatback this week. Oh and there's that pig's head that needs smoking.

I find that a Thermoworks thermapen works well. The probe is thin, like a needle, so you don't need to worry about gouging a big hole in your loaves. I bake a lot of rye bread from a rye sour I've had going for several years. The best way I've found to gauge doneness is by temperature, for rye...

Good to know. In a good year, we're buried in blackberries. I did some major maintenance on the patch this fall, though, so who knows what kind of yields we'll get this year.

Thanks! Yup, it was the mead forum that got me here in the first place. Fun stuff.

Thanks! Between rye breads and mead, it's very yeasty around here.

Google, but what the heck did I search on... (that was a niiiiiice glass of mead I was drinking).

New mead maker here -- had to do something with some of our honey! (We keep a few hives of bees.) Huge fun. I'm enjoying Make Mead Like a Viking, by Jerome Zimmerman. I've made a couple of batches of small mead and am looking forward to blackberry season when I can capture some more robust...

Fantastic looking ginger bug! Mine don't get that active, typically.