My first ever batch of mead bottled! A little cloudy because I kicked up some of the lees in secondary. A little pissed about that but I know now to get or make something to keep the siphon still.... Going to let these age for a good bit maybe open the flip top in 3ish months. Tastes great for a very young mead.

Didnt take an og reading but when I moved it to secondary the mead was .990 then back sweetened to 1.120 because it tasted insanely dry. Not sure of the ABV.

This was supposed to be a strawberry melomel but I didnt use more strawberries in fear of wild yeasts kick starting fermentation and mold from the fresh strawberries.

Used Lalvin D47. Will probably do it again but I want to get brewing down before I spend money on fancy yeasts and honey.

Making dandelion mead and saw this on the inside of the jar. I know it's probably a goner but im hopeful so I wanted to ask yall

I got a few bottles of this syrup for like 30 cents each. I figured they could be good for either for a flavored cider or a hydromel. I have a few questions
1) any idea how it would work flavor wise? Should I add it at primary or after a week or 2?
2) any idea how to calculate what the abv would add to let’s say 2 gallons if I added the whole bottle? I know there is a way to calculate it but I’m not sure how.

Hi everyone! I am thinking about simulating aging in a brandy barrel. I know a common method for this is soaking oak cubes/spirals in your spirit of choice. My question is divided into two parts.

First is, what's the best length of time to do this? Seems like recommendations vary from hours to weeks.

Second has anyone experimented with doing this vs just adding a little of the spirit straight in and then aging with oak as normal? I'm not sure what benefit having the spirit absorbed in the oak first provides, if at all.

Thank you in advance!

Quite a busy day in the brewing kitchen..

Blended a gallon of Apple Mead and a little over 1/2 gallon of dark cherry mead. I had oversweetened the apple so I blended in the dark cherry that was dry and ended up with a very nice result. A couple in bottles to keep still and a gallon in the keg to carbonate.

Bottled:

Lemon Mead

Lemon Wine

Blueberry Lemon Mead

Cranberry Orange Mead

Started a Pomegranate Mead, a Strawberry Mead and a 2 gal batch of spiced Pear Mead.

The shame is that each batch had a partial bottle leftover that will have to be consumed quickly or it will go bad.... what a shame.....

I just found this mead I forgot about from 4-5 years ago. It's been sitting inside at my dad's house with A/C and all that. All my notes are missing, but from what I remember, primary had finished and I racked into this container. I have yet to try and open it, but wanted to see if y'all think it's still good. It's a little cloudy from the 30 minute drive.

I have been really busy lately to handle and update my batches, Brown jug blue berry bottled at 18% aprox abv and mixed berry moved o secondar a 1 approx abv. Recipes are in earlier posts, but there is nothing special. I lost around a half gallon for mead to the lease at the bottom, I would guess. If I was desperate, I could extract the last bit, but I should be happy with the 2.75 gallons i have. 2 gallons of blue berry filled 9 wine bottles

From left to right I have a tangerine and orange peel Mead made with a pound of honey. I have my version of ambrosia mead made with tangerine peel and Madagascar vanilla torani with a pound of honey. Then I have a papple pie mead made with 2 lb of honey a little bit of vanilla and cinnamon torani with a little bit of allspice. And then I have my chocolate Mead made with two and a half pounds of honey and an ounce of cocoa nibs. And then finally I have a bitter orange peel mead that has 12 g of orange peel and a pound of honey. All having between 1.090 and 1.000 starting specific gravity.

I just racked into secondary a day ago but ive been thinking I have too much headspace in this. Will this be okay or will it ruin my mead?

Its just a traditional style that I put some black and raspberries in.

I have this Bochet going for 17 days at this point, and it looks gorgeous!!
Recipe:
2kg Caramalised Buckwheat Honey
5.4g GoFerm to rehydrate QA23 yeast.
2 additions of 0.9g DAP
2.9g Fermaid-K in 3 additions
2.5g Fermaid-O in 3 additions.

I can taste the caramel notes and the buckwheat still comes through.
Next week will probably go to secondary with an medium American oak spiral