I personally like a sweeter fruitier mead overall

I don't really like dry wines nor do I like drinking red wine all that much I usually use red wine mostly for cooking if I'm being honest

The nice thing with home brewing is I cna control the abv for the most part so it fits my taste more But what do yall recommend? Ive watched a few videos and read a few posts about this

It seems like in primary you get a more "wine" like taste and in secondary it's just straight up fruity af

But is that always the case? Is sometimes doing both the best option?

Several recipes specifically call for distilled water. I've just been using Brita filtered water. What kind of difference could distilled water make?

Straight forward and to the point. Has anyone ever done this and or have a recipe?

Hey yall I've been reading up a lot and I got curious about a smores bochet

Im planning on only doing a 1.5 gal batch to start off with so that I'll end up with about 1 gal to drink

Im planning on using about 3.5 pounds of meadowfoam honey since it has marshmallow tastes

My question is what should I use for chocolate and gramcracker flavor? Ive seen cocao nibs mentioned but I've seen a lot of hate on them from having an absurd amount of oils to taking over a year to impart flavoring

What should I do for a good chocolate flavor? Should I use Graham crackers extract for the crackers flavor?

I saw a few recipes on here use homemade marshmallow in secondary and let them disolve.. how would that turn out really?

Time for the annual dandelion mead (metheglin?) batch.

I usually use the petals along with lemon and sugars from 3/4 honey to 1/4 agave nectar/syrup. This is the first bag of many. Hopefully will get enough for 3 litres of petals per gallon.

Anyone got any recipes they’d like to share?

Ive seen dragons blood which is basically a bunch of random berries from cherries and strawberries to black berries and raspberries

Ive seen dragons breath which is basically that with a capsimel

But how would 1 go about making varient types of dragon breath like an ice 1 or a toxic or electric one? Would it make sense to make a varient dragons blood for each and combine it with something that could give it a buff?

Looking to hear what recipes you made this summer? feel free to add recipe or just main flavor ingredients and the abv please.

Like i made a “black pepper, black currant blueberry mead” 12.5% abv.

Im going to be starting my first batch of mead and was wondering what advice yall would have for viking blood or chery melomel

What kind of cherries or cherry juice should I use/ go for?

What are the pros and cons of each 1

When should I add cherries or juice and when should I use 1 over the other?

I absolutely prefer a sweeter mead and I really love cherry in anything really

I read some comments else where and some said not to use sweet cherries. Why might that be?

Edit: ive heard and read some different things when it's come to nutrients.

Do i add nutrients when I pitch? Or do I not add any nutrients till 24 hours after pitching?

A commercial brewer told me to add it when pitching and then do it every 24 hours for the first 3-4 days

Just looking for ideas about meads that involve apples or apples and other things

I have browsed the interwebs, and found a couple people who have dabbled with a peach cobbler, also found a couple AI generated recipes (now sure how I feel about that, but maybe try with a small batches one day). Has anyone had success making a good batch of this? I'm thinking primary flavors would be peaches obviously, cinnamon, vanilla...not sure what else or how much of each per gallon.

Hello! This will be my first time creating Mead along with a group of students for our microbiology capstone project, we were thinking of making an Apple Cyser and adding caramelized oranges.

Is this viable? I've searched up the internet and have not seen apples and oranges being put together to create mead.

If anyone has a recipe or a similar one to this please let me know 🙏

What is your best go to session mead recipe? Ive been dabbling with different kinds of honeys. Cranberry, orange, nice wildflower. Some fruit juices mixed in. Cranberry, blueberry, apple. And different amounts of back sweetening. What is your guys go to carbonated session mead recipe?

I'm planning on making Man Made Mead's blackberry mead. His recipe uses 40oz of honey and ends with a 13% ABV. Am I correct in assuming that I can cut the honey in half if I want to end with a ~6% ABV?

His full recipe is:

Blackberries (oz)-48

Honey (oz)-40

Fermaid O (g)-4.5

Pectic Enzyme

Water up to: (gallon)-1.5

So, my first batch of mead brewed successfully. however in my newbie hubris, i didnt add any flavourings/ingredients to it, and also forgot to get the before reading to calculate ABV%.

I will not be making the same mistake again. Does anyone have any recipies that you think are beginner friendly? Preferably with step by step instructions. I was thinking maybe an apple cinnamon one, but ive heard mixed things about using cinnamon as a beginner.

As always, any and all suggestions are greatly appreciated!

I’m looking to make a 5 gallon batch of blueberry mead. What yeast would you all recommend for this? I have only used D47, but was thinking 71b or K1V-1116 might be better. Any suggestions on this?

Also- potentially stupid side question, if I do a 5 gallon batch would I use 5 times the yeast that I would for a 1 gallon batch? I’ve only ever done 1 gallon batches, so I I’ve only ever had to use a single packet.

I'm planning on making a 23L batch once going to the farmer's market this weekend for fruit. Is 6.5kg of fruit (3kg blackberries, 3.5kg apples) the right amount or should I adjust values a bit?

According to an online calculator, 8kg of honey, 18L of water, 3.5kg apples, and 3kg blackberries should be just under the 30L limit of my vessel, and should roughly equate to a 12% ABV batch

Thanks in advance for any help on my second batch :)

Bought some macha green tea at costco to try and I didn't see that it came with 100 tea packets. So since I have a lot of tea I thought why not make mead with them.

How many tea bags should I use? And should I add some in secondary or not?

I watched a couple of videos on how to flavor Mead using bagged tea. I have one gallon as an experiment using a concentrated tea brew of Lemon/Ginger. I'm going to guess that I'll need to back-sweeten it a little but don't know yet. Has anyone else ever used teabags to flavor your Mead?

Looking forward to making a cyser with some local cider once it's in season, and the place nearby has some different varieties, including an all-honeycrisp cider that's (of course) a sizable upcharge. I'm tempted to go all out for this one (it wouldn't be that bad, I'm only doing 2 gallon batches), but I wanted to see if anyone had experience using specific varietals of cider as a base. If it doesn't make a significant enough difference, I'd probably save the cash for more honey. Thanks!

Was enjoying one of my favorites and wondered if this would make for a good mead.

I’m getting ready to make a Dewberry mead, I’m making two batches. One with the mashed berries in the container during fermentation and one with the berries added after fermentation. (Just trying to see which style works better for Dewberry) I’m going to be doing the typical honey and water with some yeast nutrient to help get it going. No clue what the SG will be since I haven’t started making it. Going to use a brewing bag to hold the mashed berries. (Edited for auto mod)

My question to y’all is what would you pair with it? They have a similar taste to blackberries but can be a bit more tart. So I was thinking I may add mint or cinnamon to cut the tart flavor a bit. I had also considered cloves for the aroma. I’m also considering some sort of flower petals as a way to give it a floral note.

Also depending on the color it comes out as, what flowers could be added to give it a purple tint? I’m not quite sure if lavender would pair well. It’s been a LONG time since I’ve had anything with lavender flavor.

Hello mead brewers!!

I have a small batch of cyser going in a couple 4 ltr bottles. One is Cranberry and one is BlackBerry.

They're both tasting pretty good and fermentation has been pretty steady which I've been happy with.

My question is can pectic enzyme only be added after I stabilize or can it be done prior to?

Reason is a lot of pectin from the blackberries and cranberries is settling in the bottom of the bottles and I think I would lose a little too much if I just did racking with such a small batch.

Thanks in advance!!

Hello, I am fairly new to mead making, only having made 2 one gallon batches

I am wanting to try some new stuff and my friend suggested a cherry coke mead. I looked around for recipes and videos and most people don’t seem too pleased with the results

I was wondering if there was a way to either backsweeten a cherry mead with coke syrup or any other ideas someone might have to help me make a cherry cola mead

Is that normal? I tasted it a couple days ago and it was quite flat. The yeast should be completely inactive at this point, I added the potassium sorbate and metabisulfite 2 days ago, yet it foamed quite a lot. It's probably nothing but I just wanted to check.