Search results

I have a 5 gallon batch of an orange mead that definitely needs some backsweetening. The honey flavor is certainly there pronounced but it's not very sweet -- kind of bitter, actually. Basically, I'm wondering if it's okay to backsweeten with plain old table sugar. My plan is to add 5...

I need some help putting together a recipe. I've made a batch of mead or two, but I've never made beer, I'm confused by the terms "mash" and "wort," and I don't know what a "malt" is or what I'm supposed to with it. That being said, I love Guinness, and I want to try to make a bochet braggot...

As the title says, I'm basically looking for the reddest, most color-saturated mead I can find while still maintaining clarity. I'm pretty open to flavors. If someone can point me in the right direction I would be much obliged :) Bonus points if you can provide a pic or two. Been poking...