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Thank you for the informative post on yeast, as a relatively new meadmaker I don't know much about using yeast to enhance the characteristics of the mead, although most of those you have listed are not easily available to me there are some I will keep my eye out for. As far as I'm aware...

Is that burnt honey mead? I tried a burnt honey cyser a while back, it got drunk within a few months so none left to try some properly aged stuff, but I would like to try that again :) I'll add them both to the to-do list! Didn't Canada get a whole load of warehoused maple syrup stolen a...

Also, I wanted to make an Acerglyn, with maple syrup. That's rare stuff here in Ireland/UK, and most commercial syrup is just sugar syrup with maple flavouring. I priced up a 5 litre batch (1 litre maple syrup, 1lb honey, yeast etc) using the cheapest 100% pure maple syrup I could find online...

OP, I felt the same way before I began making mead. I thought that surely the recommendations to use good honey were surely just "honey snobbery" :o and used cheap supermarket honey (about £2 per pound). It had no smell and not much taste, and didn't make a nice mead, although it certainly got...

That capsumel is a lovely colour! I feel the need to point out though, that Daenery's title is spelled "Khaleesi" :)

Hubby found me a book called Irish Traditional Cooking, which has been a wealth of information for much of my recent cooking. I thought I'd share with you the recipe it gives for making mead, though I don't recommend the bottling procedure! " Boil eight quarts of water in a preserving pan and...

whoops double post!

I use a one gallon water bottle or glass demijohn for bottling small batches from. Well, they're 5 litres capacity, but you get those "gallon" bottles of apple juice in the US, so one of those would do. I rack from the FV to the bottling bottle, and then into bottles from there. I've racked...

A forest fruit melomel I started on New Year's day :) I wanted this to be a bit quicker drinking than the other meads I've got on, so it was bottled quite early. Tasty though, I'll try to store some of the bottles for a year or more. I'm tempted to do up some nicer labels, now that I've...

A week after racking, there are still some curds floating on top of mine. Finings didn't bring them down, I think I'll just have to rack carefully a few times to try and get them out. I really have no idea what the abv is, as I don't know how much honey or water I added in total, and not...

I saw a recipe once for a Golden Syrup "NotMead", (I assume our golden syrup is something similar to your corn syrup, basically sugar in liquid form) which had spices added to make a methligin kinda thing. Maybe some oranges and spices would add a nice flavour?

I racked this today, it was rather fiddly as the curds liked to move around a lot. There was loads of crap left over at the end, it looked so gross I didn't even wanna touch it, never mind eat the stuff. It's in a 4.5l DJ now, with a large amount of headspace. I lost track of how much honey...

When making (hard) cider, sugar is a flavour diluter, it just ups the abv and takes away mouthfeel of the cider too. I dont add any sugar or water to my apple juice and the SG is usually about 1.040, I don't want it any higher than that unless I'm making apple wine and it's gonna be left for a...

Day 6 and I think it had finished fermenting (I didn't take a hydrometer reading but there was no airlock activity today, yet there was yesterday!) You can see in the pic it has mostly separated out. Wow that's a lot of sediment. After I took the photo, I added another pound of orange blossom...

So it might take a little longer but should clear eventually? The thought of drinking something that looks like alcoholic milk is enough to make me want to boke. I think it's doing fine though, heres a pic! It needs another pound of honey. I used a cheap supermarket honey (No...

UHT is "ultra heat treated" milk, it's probably the same as your UP milk - sold in cartons that don't need to go in the fridge? Perhaps its just a bit cold in my kitchen, I have it wrapped in a towel to try and warm it up! Maybe if I add a little lemon juice it will curdle up more? I'll give it...

I've never made a baked cheesecake before, only the kind that you add whipped cream or gelatin to to make it firm. Not sure mine is working... it's bubbly at the top but the curd isn't distinguishable yet (day 3). I wonder if it's to do with one of the cartons being a UHT milk? I'm just...

could the curds be used to make cheesecake? I'm thinking with strawberries or raspberries...

I love this site: http://www.paynesbeefarm.co.uk/honey-in-bulk/ As I'm in N.Ireland the postage rates would work out a little too expensive for me, so my meads have been made with cheapy honey (Lidl blossom honey), but once they've fermented I use a nice honey to backsweeten. I hope the...

I say well done, some people are put off homebrewing because they think it will cost a lot of money, as you've proved, you dont need to! As others have pointed out, airlocks are cheap, but if like me you'd need them posted them it works out more expensive, which is the same for other equipment...