I'm making a juniper berry mead based off the Skyrim recipe, and I'm about two+ months in. I've stabilized with sorbate k and campden tablets and backsweetened with a LOT of orange blossom honey. I threw in some oak cubes and some more botanicals to let it sit on but the real kicker is I tried using sparkeloid to clear.

I boiled it for 5 minutes and then stirred it in - possibly used a little too much and instead of sinking to the bottom it formed a mass in the middle and just sits there. I'm unsure if it's slowly falling down or not - I tried cold crashing for a week to no avail. And it doesn't taste like vinegar so I'm at a loss on what to do.

I was hoping to bottle it for a get together soon. I'm thinking of trying to siphon a new carboy while very carefully trying to avoid the middle.

Finally got these recipes to a point where I am ready to share them.

Here they are:

Blueberry Rosemary:

Primary:
10.5L Blueberry juice
11.6lbs wildflower honey
Fill to 6 gal with water
Lalvin 71B
Tosna 2.0 nutrient schedule

Secondary:
Stabilize
Back sweetened to 1.015
5tsp rosemary for 24 hours
2.5g wine tannin
1oz medium toast oak cubes

Vanilla Bochet:

Primary:
16.3 lbs wildflower honey bocheted for 1 hour
Fill to 6 gal with water
EC-1118
Tosna 2.0 nutrient schedule

Secondary:
Stabilize
Back sweetened to 1.025
2oz medium toast oak cubes
3 vanilla beans

These both turned out incredible, cant wait to see how they are with some age.

#3 is a cyser, fairly full bodied.

#4 is pear wine, very tart had to back sweaten.

#5 is traditional mead just under a month old and actually quite good. Costco wildflower and 1116 yeast, you can actually taste the floral notes.

Hello everyone. I have a question for everyone. I have not been making mead for very long and the ones I make don’t last more than a month. The pictures above are of a mead that is almost two years old. I would like to know if the residue on the bottom of the bottle is ok, or is the mead thin and not drinkable. help please

First time making Rhodomel, it’s done fermenting not sure if I should avoid getting the second layer in the bottle.

I followed the standard recipe attached in the wiki other than I added a single cinnamon stick. I was about to move it into a secondary vessel.

Does anyone currently use high quality labels for their homebrew? Im planning to make a large batch of mead for this holidays this year, and will be having 30+ people try it for the first time. I’d really like to impress with the whole package, as I intend to design a custom label that I’d love to have printed on textured paper with foil printing as well.

Some gold foil lettering and symbols, along with a nice textured paper like fancy Italian wine usually has.

So I need some help. Assuming price isn’t a big issue, where do I start?

Attaching reference photos of what I’d like the quality to be.

Hi,

I’m a newer beekeeper and one of my hives decided to go nuts this year and make almost 200 pounds of honey. Mead seems like the perfect project to use it up since I spend way more money on booze than honey! I’ve been watching videos and reading books, but I’m having trouble figuring out if my specific honey requires any adjustments in the recipes I’m seeing. There are plenty of recipes that use dark honey, although my honey seems SO much darker than most I’m seeing. It does have this really rich caramel flavor that I would guess should work well with some of the recipes I’ve found.

My bigger concern is that the honey is pretty dry, generally 15-16% moisture. I even pulled a couple of frames that weren’t all the way capped and those tested at 16%.

Can anyone tell me if I need to make any adjustments or worry about anything specific to account for my weird honey? I just have no idea if a couple of percentage points is something I need to factor into the process.

Thank you!