Introductions... yeah. Here's mine.

[LoremIpsum]

So, I have made a few wines and beers and ciders, beer from kit, cider from apple juice and yeast and fruit wines from self harvested fruits, blueberry and blackberry usually using some POM juice to get to desired alcohol content (that stuff has no preservatives and ferments out strong and dry with champagne yeast).
Doing some mead now, but like "intuitive" style: dumbed some honey in 1 gal carboys, added champagne yeast, and let it go.
Working well so far, maybe a bit of lacto in one? A bit of a tart aftertaste but I kinda like it.
Wanted to join to learn a bit more about taking A more scientific approach as I know some beekeepers and would like to set up a mead for honey trade and start doing big batches.
Thanks.

 

[LoremIpsum]

Note: my bro recommended this site, he is a more studious planner, I am a more "throw some stuff together and see what happens" type, but has often worked out.
Mead is my focus, because I am in a situation where (though no real plans to make a business of it) I can start getting a large supply of honey and just continuing to brew and put away bottles, so would like to improve and who knows?

 

[Snuffy]

Hello.
Just thought I’d prove somebody is listening. Look around. Good info and shared experience here. I think mead can be a little more challenging than beer and wine in some respects.

 

[Kickass]

Welcome. I’ve been homebrewing for almost 20 years, and just picked up mead making 3 or 4 years ago. It’s essentially the same, just very different. Mead has been a fun expansion of the hobby for me.

 

[wallyLOZ]

Welcome from Missouri!

 

[Snuffy]

<sigh> Teased and then ghosted... again.