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Thanks for the advice.

Between the top later and bottom sediment it's perfectly clear.

Sorry tastes and smells gd

I used Potassium sorbate and metabisulphite.

If it is an infection would that be it ruined?

Now your showing how stupid I am. Does that mean the yeast is bunching together itself. I stabilised it about 2 months ago of that makes any difference.

Hi guys, Just checked a show mead that I have had bulk ageing for a while. It's crystal clear but there seemed to be some White dots forming on the bottom. It looked to me the way mould does when it forms on food. I have put a picture but even just moving it a little Has disturbed it and...

Hi everyone, Put together a mead which contained some fruit (orange,kiwi,raisins) three months on and 80% of the fruit has dropped out but the raisins and some other orange peices are still floating. I'm In no rush for this but I'm not sure if leaving it on the old fruit and yeast will affect...

Is that the same as vanilla extract? Thanks

How much of the cream soda extract did you use?

That's good news, changed it for a clean one so thats fine. Thanks for the help guys.( even the jokes)

Hi there, Went on holiday and when came back an insect had died in my airlock. Could have been there between 1 and 7 days. Is this something to worry about? There is pretty much no active fermentation as the mead has been in there fir about 2 months and is close to dry. Thanks for your help guys

Good point, never considered the must adding it's own colour. I used a sort of apple juice starter thing which was pale. Still lovely though

How has the colour turned out for everyone, my 1 gallon batch tastes good but it's very pale.

Had this bottled for a week now, thought I'd open up a small bottle to test it and I must say I really liked it. Thanks for the recipe, I'll be doing this again.

Thanks stujol, I'll keep an eye on it

Added the yeast for my first 1 gallon batch of this a few hours ago and fermentation has started already, great. How long has it taken others to get to the recommended gravity of 1.050?

The gravity of it now is .995 and has been for at least 5 days. Is it just a case of g the stabilisers and then backsweetening it? Do I need to monitor it to make sure fermentation has not restarted?

Hi guys, About five weeks ago I started my first mead(show mead) however at the time I only had access to poor quality supermarket honey. It has cleared nicely but I now have access to better wildflower honey and was wondering wether I should rack the poorer quality mead onto some morello...

Hi guys, Just wondering what the best thing to do is if you rack a couple of times regarding g some volume o the brew. I've seen some people keep some of the must in a bottle and top up with this. Is that a good idea? Thanks for your help