melomel

Hello everyone! I've never tried mead before but after watching some youtube videos I began fermenting my first batch of melomel mead yesterday with a standard recipe with strawberries, I don't really have a hydrometer but as I'm using baker yeast, I saw on the internet that baker yeast tend to...

So I had a batch of mead turn into vinegar in the past and was paranoid about bacteria hanging out on the blackberries I was adding making their way into the brew. I decided to try and pasteurize my blackberries at a low temperature. Essentially I blanched them, but the water got a bit hotter...

I have a passion fruit vine that just keeps on giving, so I figured about making a mead with it. At bottling in Aug 2018 it tasted really bloody awful. But I had a bottle a couple of weeks ago and it was fantastic. 1 gal batch made in April 2018 31/3 pounds honey (bush honey from local...

Hey everyone, I am in the process of making my second batch of mead which I plan on turning into either a 5 gallon multi berry or two 2.5 gallon batches one raspberry and the other blueberry. I am going to add the fruit in the secondary after the primary fermentation has occurred. When I add...

G'day all, I need some help trying to work out my ABV for my melomel. I suspect it will be around 15% so probably not really too bothersome, but I may be serving it to my father-in-law and it is always good to come prepared with as much information as possible - if you get me. As follows...

Hello All, I wanted to share this peach melomel/recipe process. It is my first attempt at making a melomel (my experience has been in brewing and at winemaking). So, after much reading, I decided to not heat my honey. However, coming from a wine making background and the fact that I added...

Hello all, I'm looking at creating my first melomel though I need some help/advice if anybody is willing to do so. I am looking to make a 1 gallon batch of plum and a 1 gallon batch of blackberry. So question number 1. When making a melomel do you have to take into account the natural sugars...

This has come to my mind as I am planning a blueberry melomel in the near future, but I've encountered this problem before. I have been unfortunate in not managing this problem well because I didn't have the foresight to see it until it was there :/ I have a peach melomel that cloged the heck...

Hi Everybody, I'm about to get started on my very first batch of Blackberry Melomel. I had a question related to ensuring that the blackberries I add to the mead won't ruin the batch. I picked these berries myself over the summer. I collected several KG of them... ate a bunch in the summer...

Rose Hip Melomel/Metheglin 4 gallons water 1 lb of dried Rose hips 1 tbsp of lemon juice 1/2 oz of Irish moss 1 tsp of LD Carlson yeast nutrient Lavin 71B-1122 15 lb of Ambrosia clover honey (from the west slope of Colorado) I boiled the rose hips for about 30 minutes, removed from...

Hello fellow brewers! I just topped off my first 5 gallon batch of mead to bulk age and not quite sure how to categorize it. (I done about six 1 gallon batches so far) Here is the recipe: 4 gallons water 1 lb of dried Rose hips 1 tbsp of lemon juice 1/2 oz of Irish moss 1 tsp of LD...

I've been making a blackberry melomel and it was in the primary 3 weeks then I racked the blackberries onto it and left it for 4 weeks. I just racked it off the fruit into a 5 gallon carboy for bulk aging. There's exactly 4 gallons of mead in the 5 gal carboy. Should I worry about oxidation...

Hey everyone, I have a little experiment in mind and would love to get some second opinions. I just made up a 4 gallon batch of straight mead, just honey, water, nutrient and yeast, OG 1.070. I plan on splitting it into 4 one gallons after primary is done. I know what I'm going to do...