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Subscribing to see how this turns out. I made a small batch of strawberry mint jam this summer that was very tasty. Good luck with this batch!

I started a new batch of mead this last weekend with 5 pounds of avocado honey I purchased at a farmers market way back in October 2014. Purchased the honey, put in the back of the closet and forgotten about until recently. I decided to make this small batch of traditional mead in order to...

Thanks for the quick reply. I'll move this higher up on my To Do list.

Resurrecting this thread to ask how the mead with avocado honey worked out. I bought an 80 oz jug (5 pounds) of avocado honey last summer that I've been holding on to. Finally thinking about making something with it. A traditional show mead would obviously highlight the qualities of this...

2/20/17 BOTTLING DAY 14 x 12oz bottles It's been about 11 months since starting / 34 days since last racking. I added 1/2 teaspoon acid blend. The sample tasted pretty good after the acid was added. The aroma is really nice - full on prickly pear fruitiness - aroma was better than the...

Mead Lactomel #1 (Ginger Peach) - 1 Gallon On 2/20/17 (about 11 months since starting / almost 2 months since last racking) I racked and added 0.698 grams metabisulfite and sparkolloid. It was not clearing on its own. No taste test. Topped off with a few ounces of an orange blossom mead...

The Berry Death Bomm recipe calls for Summer Berry Honey. Wonder where that can be found.

Not sure who the question is for. I did not heat my prickly pear fruit. I froze, thawed several times and then added 3 tsp of pectin enzyme and 1/4 tsp of metabisulfate to the 6 pounds of fruit. The variety I got wasn't the bright red flesh type. The globby fruit was bright orange after...

Interesting recipe. Where did you find it? I'm going to guess it's that color because of all the ground spices. I think you need more time to let the particulate matter settle out. Also do you have a smaller container you could rack it to? That seems like an awful lot of headspace.

It's been about 4.5 months since I started my prickly pear mead and 3 months since the last racking. Last night I racked my 1 gallon jug and 1/2 gallon jug into a new 1 gallon jug and 4 x 12 oz. beer bottles. I'll use the bottles for topping off future racking or maybe sampling. The smell...

Sorry to hear you had to dump it. Anyone planning a new group brew of some type? Here is my lactomel update. On my 1 gallon peach lactomel I added 1 oz fresh ginger (sliced the size of match sticks) and a 4 whole peppercorns. Racked off these after one week. Very cloudy after the ginger...

Looks great! Can't believe I missed your first post back in Sept. I discovered rambutan just this fall at an Armenian market in my neighborhood and was wondering how it would be in a mead. What was your final gravity?

I pulled a sample of my first lactomel, the one that sat on peaches for a while. It's been about 7 months since I started it and 3 months since the last racking. I have to say it's getting better but still not there yet. There is an unusual aroma fighting somewhat with the peach, but after...

I second that request for a follow up on your prickly pear mead. I started a batch about a month ago and just racked from a bucket to a 1 gallon and a 1/2 gallon jug. It does not taste good right now but has a pretty orange color.

Sorry to hear that. I'm not ready to call mine bad just yet. Unusual and maybe even weird, yes. Certainly an interesting experiment so far.

Racked my peach lactomel off about a 1/2 inch of lees from the peach addition. Last racking was about 2 months ago. Still needs to clear a bit longer. SG is 1.010. Still slowly dropping. I added 4 med toast oak cubes. Topped off the gallon jug with about 7 oz of orange blossom mead. The...

Resurrecting this thread. Jolopez, did you ever make a mead with the almond honey? I just came across some almond honey at the farmers market. I didn't buy it yet but I'm thinking about going back next week to pick some up. Would love to know if anyone else has used it.

I won't be in Baltimore but I'm curious to hear more about your experience. Do you know your starting and final gravity? How long did you age before bottling? Can you describe the taste/aroma?

It's been 30 days since I started my yogurt whey lactomel. I racked it from the 2 gallon bucket to a 1 gallon jug tonight with 4 medium French oak cubes. Added about 1/2 tsp of honey so that a little fermentation kicks up CO2 to scrub out oxygen. The color of this one looks very much like my...

Johan or Chris, Do you know your final gravity at bottling?