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UPDATE: I used either 71B or RC212 for the recipes, can't remember which. Just tried the semisweet made at the same time, same yeast, different honey type, less initial honey. Tastes like a local semidry produced commercially. I'm thinking this narrows my problem with the sweet to stuck...

1 container Trader Joes Macintosh Apple Juice ~2.5 lbs Gunter's Orange Blossom Honey Wyeast Forbidden Fruit yeast Spring water to ~1.1 OG 1 stick cinnamon Ferment according to BOMM protocol, going by time, not SG EDIT 11/02/16: Clarification: the stick of cinnamon is for the primary...

So, about a year ago, when I first got into making mead, I used a couple recipes from the site Storm the Castle, which seemed fairly informed on how to make mead. I have since progressed to BOMMs, in original and sweet versions, so I know my technique is at least decent. However, about a week or...

Useful note: the sweet version using the Forbidden Fruit has developed a citrus-y note at 4-5 months, though it's still a bit cloudy. Used clover honey, but don't know if some citrus crept in (from Gunter's), or if this is an effect of the yeast. Tastes a lot like a commercial moscato, but still...

That was my overstressed rubbery locust. Curse the luck, I ended up needing to drink it all myself. The moral of this story: stick to my buckets for primary.

Incidentally, did you know that, some days, you just can't get rid of a BOMM?

Do you think the Abbaye at 68-69 would produce the same result, or should I adjust for slightly lower temp?

Got some local cider, left it in the fridge about a month, let it ferment a bit. Transferred the ferment to another gallon, while getting some new cider as a test. Original is way too tart, control is light and still sweet. Any chance of salvaging the original, which was delicious while still...

1388; Kroger Spring gallon jugs; 74+- 2; and kept in brew closet. A possible stressor, though, is this is the first batch I've started in a carboy rather than a bucket, due to a broken fridge and too much yeast that otherwise would be wasted. There might be a different dynamic in shaking vs...

Same water I use for every batch I make.

Trying a BOMM that's just about (is exactly) a month (31 days) made from local (within 50 miles) locust blossom. Admittedly, I had some blowout (sprayed all over the kitchen while shaking around day 3), but overall about normal for my meads. Trying some tonight, and it smells and tastes just...

And yes, this same fall honey is what I'd look for in building a pumpkin BOMM.

Used a 'fall honey' to build a BOMM, then added banana and nut from brewer flavouring. Sweetened with a squirt of Skinnygirl Stevia with Vanilla, not bad. Question: is 'fall honey' one of those honeys that might require a bit more time than a lighter honey to settle in the BOMM method (primarily...

I'd ferment for about a week before siphoning, then leaving on vacation for 10 days. This should fall within the BOMM method, so far as I know, and still be within the pumpkin's tolerances to mold.

Yeah, the pumpkin is part of the fun. I might try both ways, though: make one in the pumpkin and one normally, then serve the normal out of smaller pumpkins/gourds and the other normally. See which one my friends prefer.

So, I saw a few threads around here and there that caught my interest, as we head into the end of summer and beginning of autumn. Apparently, some enterprising mazers have had success creating pumpkin mead by fermenting inside an actual pumpkin. What do you all think the odds of creating a...

What I'd like to do is get 6-7 batches of 1-gallon BOMM off one yeast. Should I go light to dark, or will it really matter? Again, I have read all through this thread in the past.

Thanks for the advice. I always value your opinion, not least because you let me have results to share with friends who I actually like every couple months. I have made four 1-g BOMMs prior to this, which I hope to be ready for the weekend before my birthday, early September. The ten-day mead...

I did a quick proof on concept, but even a BOMM is truly atrocious at only 10 days. Still, it gave me enough hope to ask the question.

I'm impatient, so I tend do mostly make BOMMs, but this question should hold true for any mead. Has anyone used flavouring in their meads that wasn't natural? I have access to a good quantity of Brewers Best flavours, and was wondering how meads might react to, say, banana nut, or peanut...