Search results

I always do. I have my 'private reserve' which consists of one bottle from every batch of mead I make.

I didn't really measure, I just put a couple of handfuls in. Otherwise it's pretty much a regular show mead. 3 1/2lb honey, water, yeast neut, k1-v1116 yeast.

I actually did this a little while ago. Just racked into secondary the other day and it imparted great color. Also, this was the best tasting I've ever made (at least at this point in fermentation). I've included a picture of where it's at. I'm very pleased so far!

Thank you, that is an awesome name! Mead del muerte it is

I haven't decided what to call it the, and I'll decide what I'll make with it once I've had a chance to taste the honey. I'm a big fan of the sweeter show Meads, so that's where I'm leaning. Hopefully it'll made some killer Mead, though.

So, I'm really impatient (terrible quality in one who makes mead, I know) and I ordered some of the honey. Really looking forward to trying this. Will make into a show mead.

I've been making mead for a couple of years now and have worked with a variety of honey, but never killer bee honey. Has anyone tried this? If so, how did it turn out? Just wanted to know because the honey is insanely expensive. https://www.onnit.com/killer-bee-honey/ Thanks!

Why keep a log at all? Half the time I just throw things in a carboy and pray. Granted, this usually happens after "tasting" some previous batches.

Top shelf: Vanilla, 3 Apple Pie Second shelf: 2 Burnt Honey Mead, Coco Mead, JAOM, Traditional Sweet Mead Second Picture is Cherry Melomel, but I'm calling it O+