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Holy batman this thread is old. I submerged in sani solution for a minute, I found I have 2 bottles of this left. One is going in the fridge and I will try it later today.

1 gal, mint mead 1 gal, blueberry/cherry 1 gal, strawberry (juiced/jam) 5 gal, Spiced cyser 1107+ 8 =1115 gal

It was still fermenting, I have fermented a cider in 7 days however down to .9xx from 1.055 I think I used Safbrew T-58 and I moved it to secondary for another 3 days then bottled with sugar to carb it up. Best cider to date (3 med oak cubes for fermentation)

Its general sourced (Texas, okay TX is fricking huge) clover honey and not raw. I wish it was.

Here in Austin TX the best I can do is hombrew shop buying 7lb or more at $4 a lb. No discount if I bought a pail. So even with shipping dutch honey comes out to $2.78 a lb. Funny I used to live in PA and was only 45min from lancaster. Thanks for the links!

The primary had mint liquified, I literally put it all in a blender and blended it till it was liquid, in the secondary I bruised all the leaved (crushed/snapped it but left intact

I literally just purchased huckleberry seeds so next year I can make some huckleberry mead! Going to try and grow them in my apartment here in Texas. Please post whatever you end up going with.

uploaded from phone and can't fix the orientation... lol

Here are some pictures next to a JOAM I made

Bottled this yesterday in 750ml wine bottles with screw caps, one wasn't all the way full so it's in my fridge. 2 months ago this was hot alcohol with 0 mint flavor now it's smooth mint with gentle warming down the throat. It smells stronger of mint then it tastes but the taste is not overly...

I just started this with a few small adjustments, unfortunately my local HB store didn't have the yeast I wanted and I ended up going with Lalvin 1122. I ended up with that yeast due to the fact I am leaving home for awhile and in between my friend randomly crashing at my place to water my...

I took a measure and it is down to .99x or 12% and that's exactly where the yeast that I used craps out. I syphoned it off the cake and added some more fresh mint, it had mint flavor to it but not enough. I am going away for 2 months, so when I come home it should be ready for drinking!

After a month this is what it looks like, it has stopped bubbling and I plan to leave it sitting on the mint cake for awhile before bottling.

I used to live in Hegins and everytime I go home I get several cases and bring them back to Texas. I was working in Alabama last month and to my delight found YL! Didn't know AHB carried a clone, I might have to do that so I don't need to restock anymore and the store is 15min away.

Longtime lurker, 10 or so 1gal batches of beer/cider/apple wine/hard lime & lemonade under my belt. I decided with the fresh mint I have growing on my balcony to make a simple Mint Mead. 1Gal Filtered water 40oz of clover honey 3/4c of mint when packed into cup (stems and all) Safbrew...