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Well, I think my pumpkin pie mead is a bust. I'm still going to add the spices to some of it. But I want to split the batch and try a few things. So I'd like to hear y'alls thoughts on what to add to a mead that already has a smokey, earthy taste.

Got a 2-liter starter of lalvin 1118 sitting on the kitchen counter. My 6.5-gallon carboy is sanitized and waiting. There's almost fifteen pounds of honey given to us by friends with their own hives. Three carving pumpkins and two pie pumpkins are standing by. The plan for tomorrow is to...

Who has a simple, effective, and cheap way of filtering mead? No matter how carefully I rack I always wind up with more than a little sediment in the new container. The orange melomel I racked today was crystal clear in the primary and now is cloudy again in the bottles. I've tried using...

Is it possible to split a starter so that both halves are equally potent? I'm about to start a small experiment with four one-gallon test batches and two different yeasts. I thought I ordered four packs of yeast for the starters, but I only ordered two. Can I whip up an oversize starter of each...

I'm thinking about buying a bike for my daily commute. It'd save me gas and, more importantly, the parking spaces at work for 2-wheelers are a lot more convenient than the ones for cars. So I thought I'd seek out some advice from any bikers lurking around here. I don't have a clue what I'm...

Is there any available research on the optimum mash temperatures for the various gluten-free grains? I've been reading a lot lately about the steps used in mashing barley. But it occurred to me that buckwheat, millet, teff, and other gluten-free grains do not have the same enzymes as barley. Nor...

I know in general cooking there are ingredients that are used frequently regardless of the specific dish being made. Things like salt or vanilla get added to a broad range of foods even when you might not expect them. So I'm curious if folks around here have standard ingredients they always...

About a week ago I went and ordered one each of almost all these; http://bbcharcoal.com/products/flavoring-wood-pellets/ The plan is to make a fake mead by diluting vodka to about 10% ABV and sweetening it with honey. Then put each flavor of wood in its own little sample and let them all...

I'm posting this for feedback and in case somebody else wants to try it before I can get started. I'm going to lager a mead. The plan is to take a one-gallon batch of a plain "show" mead and use lager yeast at lager temperatures with the lager period after the primary. Do it exactly the way...

My wife got off work early the other day so she could swing by the homebrew store and pick up some yeast and some new toys. Yeah, I'm one of the lucky ones who's other half is as involved as I am. Anyhow, the guy was out of the WLP720 sweat mead yeast we wanted and sold her two packets of...

I'm lousy at following instructions. So it's no surprise that when my wife and I set out to maze the legendary JAOM we wound up with something almost completely different. 1 whole orange. 1 Tbsp pumpkin pie spice 1 small box of raisins 4 whole cloves 1/2 tsp pectic enzyme 2 pounds dark...

My wife and I have a ton of ideas for mead recipes we want to try. But she has an urge to try something we can't find a recipe for or devise one ourselves. Does anybody have a good recipe for a savory mead? I'm guessing it would have to be a metheglin. But I'm wondering about adding some peppers...

The blinds and pans over the kitchen sink... covered in blackberry. The Great Eruption by SouthernGorilla, on Flickr The laundry room door and wall... covered in blackberry. The Great Eruption by SouthernGorilla, on Flickr The ceiling over the sink... marked with blackberry. The...