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Time for final update. Today I moved all my mead into wine bottles. Final gravity ended up at 1,014 tastes very sweet almost sirupy with just a hint of juniper. If my calc is correct it is somewhere in the neighbourhood of 18% all that's left now according to recipe is to leave it in cool place...

Finally got myself palergonium leaves so went ahead and mixed it "Regal" mead :)

Well at least that's the name of the recipe that I found :) made some adjustments as it's from the book published around 1950 and because I'm done trying to find exact ingedients :D Recipe: 3kg of honey. I got it from local beekepers so it's mix of wildflower and buckweat. It's darker than...

So a bit of a update is due I believe: 04/01/24 no activity for few days. SG shows 1.026 06/01/24 (yes I know I have no patience :D ) decided to go for secondarty fermentation (SG still 1.026). Divided into 3 denmijohns: left 1st demijohn as is without any additives; 2nd demijohn- added 11g of...

I think I will do just that. I don't feel confortable in leaving active yeast in sealed bottle for half a year

I have no idea. According to all flower shops I have good few months to figure it out (that's when they will start selling Pelargonium so I could get my hands on leaves) For steeping from what I can see online I might try 2-4 hours

I brought auto siphon for bottling. As far as I know young mead is supposed to be barely alcoholic. I'm more afraid of making glass bomb by bottling something with yeast

1. Glass is around 250 ml 2. 200g that's brick of fresh bread yeast. not sure how that translates to dryed yeast. Recipe is old and back then there was no wine yeast available. Those bricks are sold even today in stores 3. Will look into it before I start making this. I can't get pelargonium at...

Hi all, I'm continuing my journey through recipe book that I found at home and wanted to ask your opinion on this one (also if something should be adjusted). As far as ingredients goes it does look tasty :) "Regal" mead: 3kg of honey; 12 L of water; few handfuls of "Jeronimo" leaves. While I...

Thanks for explanation. might give it a go once I'm back from holiday as they only take couple of days to be ready for consumption :D

Hey all, I found an old(ish) cooking book with few mead recipes from 1950. I am able to get approx measurement of handfull or glass and judging by amount of yeast (ranges from 50-200g) I guess they mean bread yeast that should revived before usage. What surprises me are often given fermenting...

I know. Doesn't mean it will hurt trying to reach out :D

I know this is an old topic, but how did your mead ended up?

Tried it today. Decided to remove it as berries might be overpowering the taste if I leave it for any longer

Thanks. I'll do taste sip before going on holoday for couple of weeks :)

Quick question. How long am I supposed to keep berries and citrus in? I used cotton bag used for cooking to keep them in one place so removal is easy

@OakIslandBrewery @wallyLOZ thanks for the advdices. Looks like I sohuld order more before I break this one as well :D

Thanks for the advise. I'll keep that in mind :)

It was this kit + this yeast (I smashed hydrometer on my 1st measuring attempt so I had to reorder it :(). I was visiting home in Lithuania during summer so I brought 6kg of honey from local beekepers and wanted to make traditional Lithuanian mead for some time now :)

Thank you so much for such detailed reply :) The recipe indicates adding 6 to 9 kg honey to 20 litres of water. Another 2.4 kg now (nearly 14 water and honey) would likely overwhelm and stress the yeast. Causing significant off flavors as you had not added any nutrients. (Without nutrients you...