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So I generally make mead, but i've been dabbling a good amount in Braggots and darker beers but i had a stroke of inspiration a couple days ago while at work (pool chef at a country club). I was making Candied Pecans and it struck me! This would be amazing for a beer! so i tried to look up some...

Hi guys, 1 thing i have noticed is a lot of people do like one batch of a certain mead a year due to availability of ingredients. i was wonder what everyone's specialty or seasonal mead is? for me its probably my cyser and ciders in october, then mulberry mead in june when they ripen around me...

Hi guys, i have posed this question a couple times more specifically to my Altbraggot that i am planning, but i want to branch out because i have thought of a couple other applications i may pursue with the answers. So the question is thoughts on blending yeasts right now in particular would be...

So if anyone reads my other posts they will see that i am definitely a mead brewer that dabbles in some beers. My question today has to do with bottle conditioning a cyser but definitely goes to all my other brews as well. This cyser wasnt clear when i bottled it but it was close to dry to i...

So I plan on doing a mint hydromel (low alcohol mead) that will be the embodiment of Niflheim, the norse world of Mist. To do this i plan on using a mint tea that has spearmint, peppermint, rose hips, and lemon peel so when you inhale after a sip you get a cooling effect/ tingling. My biggest...

So this came to mind today while sitting on the forum reading some posts. Im a big mead maker; i do 1 gallon batches and every batch is different. I have had the ideas to do a bunch of Braggots recently (but will have to wait for my current batches to be done). One of my problems is i cant do a...

So i have done a great braggot in the past, but im thinking about doing a batch of just various braggots. I will probably attempt to recreate my Heavy Braggot called Jotunheim, which is a simple braggot using no boil with 2lbs of wildflower honey, and 1/2lb of Dark Dry Malt Extract then about...

So all i do is extract brewing because im more of a mead brewer if you look at any of my threads. So i had the idea to do another barleywine but this time to use some elderberries to add a nice punch for something different. 1 gallon 12 oz Dark Dry Malt 12oz Amber Dry Malt 8 oz Dextrose...

So I've been doing Mead for about 2 years now and have made 28 gallons of this wonderful beverage, but i am yet to make a couple types. The type i want to know about is the Hippocras, or Spiced Pyment. So here is my tenative idea 2lbs Honey 1 can Welches concentrate (red or white?) 2 whole...

Hey i dont do alot of beers, im a mead guy but im gonna be doing my batch at the end of the month as a christmas/ winter spice themed batch so im gonna be having a Spiced Cranberry Mead, Spiced Pumpkin Mead, A Winter Warmer and something else. the idea is they will be ready or close to ready by...

So im about to bottle a Vanilla Sarsparilla Mead i made, its about 2 months old, clear and overall good, EXCEPT, the scent. the scent is this weird almost Inky scent; it smells like the vanilla bean when you are too close and you just get a giant wiff, does anyone know if this disipates as it...

So this is another possible recipe that i would like some help on. Its for a 1 Gallon batch: 2lbs Raw Wildflower Honey 8oz Blackberries 1 split vanilla bean 1/2 tsp Pectic Enzyme 1-2 tsp Nutrient 1/4 Packet Premier Cuvee Crush fruit w/ pectic enzyme let sit for 2 days ad honey and...

Hey when im done with my current batch i plan on starting a gallon of an elderberry melomel. heres the tenetive recipe 2lbs Raw Honey 8oz Dried Elderberries 1/2oz Dried Elderflowers 1 Packet Premier Cuvée Yeast Im aiming for a brilliant dark purple color, possibly with slight...

2lbs Honey .5 pound fresh wild Mulberries 1/4 tsp Pectic Enzyme 1 Packet Red Star Champagne Boil a couple cups of water and place your mulberries in there for about a minute or 2 to sanatize. honey and water to 1 gallon and boil for about 10 minutes mashing the berries. (use an emulsifier...

Ingredients: 2lbs Honey 480ml Dark Grade A Maple Syrup EC-1118 Followed a traditional Mead method where i heated the honey, Maple syrup just so it was pourable and mixed with water and a pinch or 2 of yeast Nutrient. capped and allowed to sit for 28 days completely undisturbed untill it...

So this is a combination of 4 recipes that i made in 1 gallon batches from a local pick-your-own farm's cider. The Cider is this amazing cloudy dark brown tangy juice and its one of my favorite parts of fall. 4 Gallons Organic Cider (what ever your favorite is) 2lbs Raw Honey Dark Dry...

2lbs Raw Honey (Sue Bee) 8tbs Dark Dry Malt Extract (around 1/4 lb?) Pinch of Yeast Nutrient Step 1: (after cleaning everything) Add warm honey and warm water (120ish F) to primary and dissolve once completely dissolved allow to cool to around 100ish and add Dry Malt shake untill dissolved...