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Mead is a fermented beverage that uses honey as the primary source of fermentable sugars.

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I could not walk by... Expect to make the best mead in the world. In any outcome, repeat the action and again expect to make the best mead in the world (even if your previous one was already the best … mead in the world). Anyway, don't be afraid to experiment. Maybe do small batches, like 1-2 gallon. It is faster on aging and easier to make... and if something goes wrong, there not many regreats …
answered Feb 26 '15 by Trigger
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That is from BJCG, Instructions to Mead Guidelines about carbonation That is from BJCP STYLE GUIDELINES 2008 edition A mead may be still, petillant, or sparkling. Still meads do not have to be … okay. I have made 3 standard size (5-gallon) and 8 small (1-gallon) of mead. Only traditional semisweet mead (both times) had light carbonation, but it didn't cause any issues with the mead itself. …
answered Mar 21 '15 by Trigger
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I'm getting a bit confused with adding fruits or berries into mead... Some recipes suggest adding it into the secondary (like purés). On other side there are multiple videos of people fermenting … fruits and berries in the primary... Is there like a general standard or guidance? For example I have fresh apricots, frozen black currant berries and a can of strawberry puré. When I'm making a mead, when do I use those? Thanks, guys. …
asked Feb 25 '15 by Trigger
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1answer
I've been making a mead for last two years, and a huge supporter of staggered nutrients additions to mead where you use Go-Ferm to rehydrate the yeast, adjust pH level with potassium carbonate, and …
asked Oct 29 '15 by Trigger
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1answer
So, I made a batch (4.5 gallons) of show mead using 10lbs of locust honey. Starting gravity was 1.091 I used dry white wine yeast and fermentation went relevantly quick (with some help of potassium … is 1.003 with 11.5% of alcohol. For obvious reason I cannot taste anything yet in my mead, and probably won't be able for at least another 4-5 month (that's where the taste would start evening out …
asked Jun 4 '15 by Trigger
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So, I made a 5 gallon batch of mead on 10Apr2015. I used 17 lbs of pasteurized clover honey and 4 gallon of spring water (no-boil method). OG = 1.130. I used D47 Lalvin yeast (3 packs) with 1/4 tsps … days of strong fermentation it stuck around 1.090. It took 3 weeks to move it from 1.090 to 1.060. After that I racked the mead into a clean new bucket and re-pitched another packet of D47... No …
asked May 6 '15 by Trigger
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1answer
According to BJCP guide, a dry mead is a mead with FG approximately 0.995-1.010, and semi-sweet mead is 1.010-1.025. I have a session/hydromel (with OG=1.050) mead finishing at 1.005. It is very … . Let's say it starts like 1.005, but when the bubbles disappear on the tongue on the finish it feels like 1.010. In fact lack of alcohol (6% abv) make the mead taste sweater then it is. Also, it …
asked Mar 1 '17 by Trigger
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guys, I'm planning to brew a sweet mead this weekend with 15-18 lbs of honey for a 5 gallon batch... Here's my goal... I want it to be strong (15% or so) and sweet. I'm pretty much prepared, but … still deciding on yeast. So far, I have a choice between WLP099, which is a Super High Gravity yeasts and WLP720, which is a Sweet Mead Yeast... My question: if I go with WLP099, it should bring the FG to 1.023... Would it be still sweet, semi-sweet or dry? …
asked Mar 28 '14 by Trigger
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Good afternoon, guys. I never done tincturing before, and actually just saw a recipe for Capsicumel (jalapeno mead or methodology). The recipe states adding 2 peppers into the primary when the ABV … reaches 10%, and at the same time put 3 peppers in 175ml (6oz) of vodka... After 3-4 weeks use the created peppered vodka to adjust the taste of the mead to desired one. So, since I'm new to this …
asked Apr 21 '15 by Trigger
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I'm planning to make a batch of dry show mead (white wine experience). I have Lalvin 71B-1122 Narbonne yeast, and fermentation temperature range for it is from 59-89° F (15-30°C). Lets say how … different would be my mead (if I'm using lets say Orange Blossom Honey with OG~1.100) if I ferment it at 60F vs 85F? What's the benefits of using colder temperature vs warmer? Thanks guys. …
asked Oct 21 '15 by Trigger