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My new bhut jolokia mead,,,,, following.the success of.my naga mead i just had to brew another, should be a bit hotter this time,,, and so simple ;-) Sent from my C6903 using Home Brew mobile app

A good friend has brought me 4 jars of honey with honeycomb in it, he said happy xmas u can make a.mead.with this,,,,as it was very thoughtfull i smiled.and said,,,,, yeah i was gona get one on the go in the next few days,,,, On closer inspection it is syrup with 10% honey and honeycomb...

Ew mead on the go today... 1 gallon , 3.5 lbs honey 3 small fiery home grown chillies ( brand not known) and 3 home grown vipers for a kick...

So I just made a fresh batch of 'straight' mead.... Few raisins and some lemon zest along with 6lb honey.... I have been told to wait till fermentation stops before splitting one vanilla pod and adding it, leave for 3 weeks then rack into secondary ! Any sugestions or feedback???

Have just spent the day collecting apples from my dads tree,,, In short I now have 1 gallon and am waiting for fermentation to start, I used lalvin ec1118,,,, I am wondering about the introduction of a habanero pepper, have any of you done this before, by the way my start grav was 1.055

Ok I am bored and want to get a bru going today... I already have elderflower wine bubbling away , picked the flowers my self... What else can I go out and pick today.... Nettles? Dandys ???? What else.... I am in Liverpool uk by the way...

Ok I have apple juice, lemon juice, sugar, yeast, and a basket full of elderflower... Any hints or tips as I have never done wine before.... I do have some mead in the go so familiar with the basics I think...

If I move a batch into secondary I will end up with about 1/5th of air space at the top! Should I top up with a week must ????

I have an orange and raisin mead in a second DJ, tastes acidly and week... Not bubbling anymore... Can this be saved or should I just be patient, should I encourage more fermentation?

Ok next is chilli mead,,, I'm thinking habanero ! Any suggestions

I have just made my first mead, cherry mead, I have just checked the air lock and it is now only slightly fermenting, very slightly, it's an hour old, I am wondering if this is just air escaping after the mixture was shaken? I used a cheep wine yeast and on closer inspection I have noticed it...