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I recently bottled my first batch of a buckwheat mead, but I was lazy and didn't take as many notes as I should have for it. As a quick memory-recipe, it was about half a pound of buckwheat honey to two-and-a-half to three pounds wildflower honey per gallon, left to ferment for 1 to 2 weeks...

I'll have to get my hands on bigger vessels later, but for now the loss of volume is important to me because I *only* have access to a 1 gallon glass jar for the whole process per batch.

I've been juicing ahead of time and removing the solids to preserve some yield in 1 gallon batches, since I'm worried about losing some volume to the solids I'll be removing. I'm down to try with my next batch if I get my hands on a mesh bag. What volume/weight of blueberries are you using per...

The blueberry juice I ended up with instantly turned brown and smelled of dirt, and did not taste like something I wanted to try to ferment. That could be a bad batch of blueberries or a mistake during the juicing, but I gave it a few days in a refrigerator to see if the color and smell would...

I've started a second batch of this, with the only "major" change being how I prepped the fruit juice/syrup. I didn't put these on much heat at all this time, just smashing them when thawed (with very minimal heat to help the thawing process). I'm not as happy with the resulting syrup or the...

https://letmegooglethat.com/?q=heart+of+darkness+mead Schramm's Heart of Darkness is a mead I've wanted to taste but have not gotten my hands on before. It's a cherry, raspberry and black currant mead. You can read about its actual details on their page.

I'll have to try this at some point, because ultimately I'm not satisfied with this recipe. It's drinkable and not bad, but it's just not what I was hoping for yet. That could change in the coming years, I bottled it a week ago and stuck it in a box on a shelf, but I'm currently inclined to say...

I'll try to provide a proper update on this soon, but I'll start by saying I've finally got this bottled over the Thanksgiving holiday and so far, even though young, it tastes very promising. I'm going to try a second batch of this with slightly different fruit preparation methods this weekend...

Well into October, this is coming along pretty nicely. The single ounce of extract I added is probably going to be sufficient, though I could see adding another half ounce depending on how this ages. It tastes mostly good, but the chocolate extract still peeks through raw a little bit. Hopefully...

I've got it on oak cubes right now, but I haven't tasted it much. Last I did it wasn't bad, a little bitter to me but fairly drinkable for its age. I back sweetened with 1 lb wildflower honey after a very quick fermentation a couple of weeks ago. I should be able to take it off of the oak cubes...

If you don't already have one, get a hydrometer and take measurements. Three weeks is enough time in some cases for fermentation to come to a healthy end, it may just be done if it's been bubbling away this whole time.

I've never used the "+Quote" button itself, only the reply + edit what I want quoted; but for this one, I tried it. Clicking "+Quote" adds a button next to "Attach files" and "Upload Video" and from there I was able to insert the quote.

Yeah, this was my first time wanted to get a gravity reading for just the fruit itself and this was roughly my assumption, but of course I wasn't sure. I won't have to do this every time, so long as my recipe works. Good to know, though.

Most of the recipes, videos etc I saw were using raw fruits, either free in the fermenter or in brew bags, and a few others were using store bought juices. I saw someone say they wanted to try their recipes again with raw fruit, store bought juice and home made syrup to see which came out...

I put it on heat just to make it easier to extract the juice. Helps the solids break down, easier to gently mash without putting a lot of force in. I don't bring it to a point that it's bubbling if I can help it, though it did get a little bubbly when I wasn't paying attention and I had to clean...

That does make more sense, thanks. Hopefully all still goes well.

So you're probably looking at 1.040, if I understood your description properly. Double check your measurement now that Raptor has explained just to be sure.

I'm starting a mixed berry/fruit melomel and I wanted to documents its process, since I'm a little unsure how it's going to go. I'm trying out more technical processes for this batch (I've been very loose and guess-y for all my previous ones), though I'm still not following an existing recipe...

Lots of bubbles is a good indicator that fermentation is happening, but it can degas for a while after the yeast are (mostly) done. Use your hydrometer, take readings every two to three days. when the readings are stable for a week or two, and at a gravity you're expecting, then you can assume...

If I did my conversions right (4 liters of honey to about 12.27 pounds?), I'd guesstimate the original gravity around 1.083 for the honey if it's 5 gallons *total*, not 5 gallons of water *plus* the 4 liters of honey. If it's actually 5 gallons of water, then it's lower at around 1.068.