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You mead makers in the Portland metro area should check out the honey vendor at the Gresham farmers market. Three pounds of MT Hood wildflower honey for $8. Three pounds of Meadowfoam (my favorite) for $9. Decent selection and good prices.

Thank you. That is the information that I was looking for. Plan B it is, blueberry mead.

When my first granddaughter was 3 I brewed a cherry mead (Her name is Cherry) @ 18% to lay down for her 21st birthday. I have a brand new granddaughter named Iris and was wondering if I could use iris petals in a mead instead of the rose petals that some meads are made with.

My m o is to boil the water for 15 minutes and turn off the heat. Then stir in the honey and steep at 160 or higher for 20 minutes. After it goes into the second (or third) stage carboy I just give it whatever time it needs to drop clear.

This is a hard question to answer without some facts. How much honey? In how much water? What yeast did you use? I've brewed mead from 6% to almost 18%. I think that one pound of honey in one gallon of water is about 1.035. so from that you can figure the O.G. fairly...

It depends a lot on how strong the mead is. I made a cherry mead (17%) on my granddaughter's second birthday to give to her on her 21st birthday. After 2 1/2 years it is tasting real good. It was quite harsh at first. I sometimes make a pyment for my wife @ 9% and it is good after a few months.

If you want clear mead DO NOT boil the fruit. I don't boil my honey. I boil the water to sterilize it then steep the honey for 20 minutes at 160 or higher. Ferment the honey by itself for a month or so then rack it on the fruit.

I wouldn't go more than a one gallon batch of this until I figure out if I could even stomach it. Add some ginger to it and get a gingerbread mead/ale/wine(?)

I have never used sulfites. I heat the must to over 160 and steep for 20-30 minutes. I've made mead from 9-18% and have had no problems, but maybe I've been lucky. Make sure to pitch plenty of yeast.

It depends on how strong the mead is. I have a 16-17% mead (plus whatever the cherries I put in it added) that took a couple of years to mellow. I also do a pyment at about half the strength that is good to go after a couple of months.