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Your mother sounds like an awesome lady!

That action reminds me of my hibiscus mead, terribly interesting but scary! Mwaaahhhhhh!

We should all be so lucky!! :)

What exactly did he can? I have never heard of anyone canning in an oven. Making applebutter yes but not canning.

If they use the word "krausen" or "wort" in regards to mead making, they are more than likely beer makers. :)

Try a "water to wine" set up. I had a friend who worked at one in Austin and she saved me a bunch of 375s. In fact, I have cases of them. I like the smaller bottles rather than the large also.

I make pesto pinwheels out of puff pastry. Just thaw and spread with pesto (homemade or store bought). Roll, chill, slice and bake. Easy peasy!

Welcome to the site!

I would have put the zest in the freezer until needed. I always keep frozen orange zest in my freezer for cooking and such.

I read once that someone boiled the puree for an hour, so on my first try I did. It was rank! Boiled down like brown yuck. Tasted bitter so I threw it out and started over, doing it my way. No amount of aging was gonna make that crap taste good. Maybe I should have listed that on my list of...

You were very lucky!! I swear I will never go prickly pear pickin again! Stickers in the soles of our shoes and leather gloves. Had to throw out both of them in the trash. I simmered my pear juice for about 15 to 20 minutes. Kudos to the frame by frame show. I enjoyed it. By the way...

Well, I guess I will be the first to admit that I have made mistakes. I think my worse mistake was not filling my carboy all the way up once. The mead oxidized and the colour went from a beautiful reddish purple to a light gold. Not that it wasn't beautiful in itself, it just wasn't what I...

Thanks Tom! Did you get to go?

Well, I didn't win anything but it was quite the learning experience. I tasted some really good meads and some really bad ones. I did get to taste a 3rd place mead and now can see what the judges are looking for, very mellow, almost too mellow, it almost tasted weak to me, but it wasn't too...

If the only reason you are bottling is to free up your demijon, I would say go for it. However, in my own personal experience, every mead that I didn't put into secondary but went straight into bottles, they ended up with lees at the bottom of the bottles. Now if it is just your best buds and...

These are the 3 I have chosen to show in the Texas Mead Fest at Rohan Meadery in LaGrange tomorrow. Peach Melba, a Raspberry and a Hibiscus Melomel.

Looks awesome!

The Mead Gods have smiled upon you!!

Are you entering anything? I have expanded my entry to Raspberry Melomel, Hibiscus Melomel and a Peach Melba. Entries are from 11:00am to 12 noon.

I used sweet cherries in my secondary and yes, it will taste like cough syrup for the first year or so. Then it starts to mellow out and tastes really good.