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I've got two gallons of tupelo honey/pineapple/coconut melomel (Pinacoladamel?) going. It's a really nice honey...

I think this sounds phenomenal. Good luck. Don't ditch the vanilla bean!

well, we are stretching out the definition of mead a bit .. I tend to think simply using a percentage of honey as a fermentable does not a mead make as well....

Did you boil your mead?

I am especially not a fan of Redstone. I do find, interestingly enough, that now that I've tried what I would consider a good representative sampling of home created meads that they are far and away less sweet and tastier than Commercial meads (So far I have had Starrlight, Redstone --two...

1. When it stops fermenting 2. when it stops fermenting but i would think it'd be a PITA to do it at bottling time (but sure, you could) 3. no, see #2

I regret not making a JAOM first, but do whatever your fancy dictates! This is a hobby and you aren't guaranteed one minute in the future to do less than what you want to do. I think there is something to be said in emulating a well regarded simple recipe from a learning curve standpoint...

i threw up in my mouth a little bit thinking about it but then again, i hate celery... good luck with it...

If you are near a store (petco, petsmart, I'm sure others) that sells aquariums you can buy a hydrometer for far less than the cost of 3.5lbs of honey (petco sells one for 3.99 that has a combo thermometer/hydrometer together). I saw where you put your first mead at 16-18% ABV. How did you...

I would think getting a hydrometer would be a pretty good start. Are you making this one with baker's yeast as well?

Hanas, you should invest in a hydrometer to measure specific gravity and use that for indications of fermentation. Otherwise you are just guessing as to what is going on with your mead.

Awesome. Good luck with it. Looks great!

A two week baker's yeast mead that tastes dry?

really? wow. I have meads I started in late Dec that are still not at FG and certainly not drinkable.. what yeast did you use? Is it sweet or dry?

don't tase me bro! http://ghosttasers.ytmnd.com/

Until a few months ago (three or so now) I was a mead virgin. I had read about it my entire life, I knew what it was, I knew how to make it but yet, I never had. I made a ginger cherry melomel using Charlie P's book as a guide (I did not boil my honey but did heat it slightly to dissolve it...

Gah, and I forgot my point uber alles: because we will soon be in the middle of our season here in a month I mentioned to my new mentor I would love to make a Strawberry Melomel and that sent him off on the difficulties of working with Strawberries given the volumes needed to get the flavor...

I just recently had the great occasion (over the past weekend) to visit another --again purely subjective-- local meadmaker who exchanged a few bottles of his product with me (including a five year old elderberry mead) and he insisted his BEST dry meads are EC-1118 and his BEST semi-sweets are...

"pointy bottoms"... Are you saying your bottoms have a punt? If so, it shouldn't interfere at all. Beyond that, I've got nothing..

I'm in. 1Gallon. 3.5lbs Orange Blossom will get bochet-ed.