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They can be found at one of my supermarkets right now! Speaking of, I put a bottle in the fridge last night! A bud is dropping by and we are going to taste four different meads that be have bottled up! Home brew sample night at my place!

To try to clarify, its the sediment that has been at the bottom of the carboy for two months, now it is all at the top of the carboy in big chunks!:drunk:

All I found in a search was related to beer so I will ask here? I have a black berries mead that I started back in January. Kind of a test in a way and I have added fruit and honey at different times in the process. Base start was 15gal honey and 5lb of black berries in a 5gal bucket! Added...

And no need for silicone! It does not take much to make a seal in one of those plastic lids! Go for it!:ban:

Woot Woot!:ban: Congrats! You will have to tell us how it turned out! I had a buddy that made a ginger mead and thats how I got hooked! Now I have a traditional and a prickly pear bottled with a blackberry mead in works. All were 5gal batches!

I guess you can get the prickly pears at different times! When I made my 5 gal batch last year I picked them up at the local food store and it was early spring! Just bottled it all up a few weeks ago. :ban:

What are the thoughts out there, as far as a 5 gal. batch, as to how much honey should be used? I was thinking of making a sweet mead 12-14% with about 15 lbs of frozen blackberrys. I just dont want it so sweet you cant drink it.

I was visiting a friend the other day, he was the one that got me into making mead. He made a batch of ginger mead that was amazing!:mug: After that I knew I had to have more of it! :tank: Anyway, he had picked up a bottle of mead from the brew store and we had a few drinks. Its great to have...

Update...... Had a little nip this evening. Still bulk aging in the carboys and its starting to really mellow out! I think in six months to a year this stuff is going to be great!:ban:

I have a question on my five gallons of cider. Started it about a month ago and all went well. Started at 1.06 with 1968 wyeast. Finished, or I stopped fermentation at 1.0 Racked it into a carboy and then I added 1/4 tsp potassium metabisulfite and 1 1/4 tsp potassium sorbate. Back sweetened...

Just racked the cider, so I will be bottling it up this weekend! I started at 1.06 and finished up at 1.0 Smells great and looking forward to drinking a bottle in the near future!

I found mine at the local home brew store!

Let it ride! This is mead, not beer! If you wanted quick results you would have made beer! Just learn from your mistakes and your next batch will be better and easier to make! My first batch last spring took at least three months to ferment and its still bulk aging at this time! Its mead, dont...

Wish me luck! Starting a 5 gal batch of this, as I type! looks and smells great! Starting gravity is at about 1.06 at 75 degrees!

Oh ya, looks like barney was killed in the juicer! Those tunas have a lot of seeds, poor juicer!

I was just talking to some people the other day that sell honey. They had some meadowfoam honey but they said it tasted a bit like medicine in its pure form. This year they have a mix of meadowfoam, clover and blackberry. Dont know how much of this is talk and how much is the truth but the honey...

I just throw in some bleach, rinse real well and call it good! Seems to be a cheap way to go!

If you have a mead that had bulk aged for a year and is ready to bottle but is to dry, can you at that point back sweeten it?

Some pears are yellow on the inside! Taste a little like bananna.

I had no problems what so ever when I cut mine up! Just did a little research on the web and it was all there. Of course I bought mine at the store so the large spines were already removed. If it drinks down like I hear in all the stories, I will make a new batch when my reserves get low!