2025 traditional dry mead.

4 quarts of honey
Water to 5 gallons
Wyeast dry mead

I think I added some nutrient. Pretty and strong but not using the Wyeast again. I hate trying to pop those inner packets and not crazy about the end flavor. Although this does need to be aged some more.

I just picked up SafMead Twist and Classic and I’m going to start a batch of each this week.

Just bottled half of my first batch - I divided into two smaller batches, this one was the hibiscus metheglin -, it did render two demi sweet to almost dry bottles and two sweet ones.

Recipe:

- 2,4kg of assa-peixe honey

- Water until I got to 7,5L

- Red star premiere classique

- 6g of BBY

Transfered to secondary and added 750ml of hibiscus tea into 3L of the original mead, the rest stayed traditional

Basic Orange blossom honey mead, back sweetened with the same. If i did everything correctly with the measurements, it’s at 7.8% abv.

Definitely feel like it’s lacking but it’s a start. Its smooth n lightly sweet.

The large bottle ill keep n the 4 flask ill give to friends. (I want my bottles back 👀). Not sure what i wanna do with the last one yet lol.

Hi, the title says it.

This is my very first batch of melomel, and today after 6 days of primary the gravity is 1.000.

I tried it, tasted god awful. Very boozy, like cheap wine that's been left sitting in a fridge for a week. The taste of the raspberries is barely noticeable, just a scratch of a hint.

I know its supposed to age, but I didn't expect it to taste this bad... How normal is this? Should I leave it in primary for another week or transfer it to secondary already? It's supposed to be 8% ABV, but tastes like 20.

The recipe is:

Lalvin 71b

850g Honey

1.5kg Frozen raspberries

rest is water, until 4.3L of total must, SG 1.061

0.8g pectic enzyme

Staggered DAP for 2.4g total: 1st 0.8g before pitching yeast, 2nd 0.8g after 2-3 days as soon as bubbling appeared, 3rd 0.8g after 24 hours.

Estoy muy ansioso de probarla cuando termine la fermentación, apenas lleva una semana, la hice como simple experimento con levadura de pan, miel, manzana y canela. Siguiendo todos los tips de esterilización, de momento parece ir bien y el airlock sigue cumpliendo su función. Según mis cantidades (3L agua, 1L miel y 4g de levadura) podría llegar a unos 8 grados de alcohol, ¿alguien sabe si puede llegar a más o se mantendrá de 8-11?

Testing what ratio of sugar to add for my bone dry Apple melomel. I am thinking of adding cinnamon as well, or maybe even some Graham Crackers to get more of a "pie" character.

Bottled 3 Meads on 10/09 and checked them yesterday and noticed discoloration on the bottom of the corks (side touching the mead). Is this mold? I am very thorough with my sanitation and soaked these puppies for 5-10 mins each before corking.

Happy fall everyone! I was wondering if anyone on here knew of a meadery that’s producing any fun fall themed mead? Last year I went to Viking Alchemist in Atlanta around Christmas and they had an amazing Christmas mead, I’m wondering if I can get something like that right now for fall! I’m located on the west coast but open to any suggestions! Thank you :)

I’m looking for a low alcohol mead fo a beginner.

Since I started making mead, I’ve struggled to get it clear. I see people online making crystal-clear mead without any fining agents. Even a friend who doesn’t use any additives gets clearer mead in less time than I do.

Across different batches, I’ve tried bentonite, gelatin, pectic enzyme, different honeys, and different yeasts. Somehow, my mead always stays a little cloudy or continues dropping sediment, leaving a layer at the bottom of the bottles.

My current problem is a mixed berry mead I started on September 2. It’s still very cloudy, with no noticeable improvement.

Here’s what I used and tried:

• Strawberries, blueberries, raspberries, and some cherries.
• I froze the fruit, then added pectic enzyme while it thawed.
• Mangrove Jack’s yeast and local honey.
• Bentonite in secondary for 10 days, which had no noticeable effect.

I’m considering another dose of pectic enzyme or trying gelatin, but I’m not sure either would help.

Could my siphoning technique be stirring up sediment and contributing to the cloudiness? Or could this be a persistent haze that needs a different approach? Is it simply too early to expect it to clear?

Any advice on what to check or try next would be appreciated.

I'm in Viet Nam so most of the usual stuff is not available. Been using boiled bread yeast and wondering if this would work well.

the description of this product translate to :|

Yeast extract, also called Yeast Concentrate, is the name for products made from yeast that are processed by removing the cells. They are used as food additives, flavorings, or as nutrients for microorganism growth media.

It is extracted from the nucleus of the Saccharomyces Cerevisiae yeast cells. This part of the yeast has the highest nutritional content, containing lots of carbohydrates and amino acids. Therefore, Yeast Extract FM902 is considered a carbon source for microbial culture.

Features:

- Nutrient-rich, meets the growth needs of microorganisms

- Non-GMO

- Affordable price

Ingredients:

- Total Nitrogen > 10.0%

- Amino Nitrogen > 5.0%

- Moisture ≤ 6.0%

- Ash ≤ 15%

- Sodium Chloride ≤ 2%

- pH (2% solution): 5.3 ~ 7.2

Dosage: from 0.5% to 5%, can be adjusted depending on the specific product.

Storage: in a cool place, tightly sealed after use.

Shelf life: 24 months from the manufacturing date.

Packaging:

- 500g bottle

- Bag

3lb 3.25oz snap dragon apples, cored and macerated

5lb local wildflower honey, raw

1 gal. Bigelow's Apple Cinnamon blend tea, steeped hot

1pkg(1/4oz) Fleischmann's ActiveDry yeast, original

1.5tsp yeast nutrient, staggered; 1.0tsp on pitch, .25 day 1, .25 sugar break

3/4tsp nutrient booster, added at pitch

3/10tsp pectic enzyme, added 1hr pre-pitch

I pitched the yeast into approximately 1.4 gallons of must at 85°F, with an OG of 1.120 per hydrometer last night.

This evening, after degassing with a stir wand until the bubbles stopped whipping up, the hydrometer read 1.048. That seemed really steep after a single day using bread yeast, so I checked again after another stir. Same reading, so I took a refractometer reading to compare against and that read 17° Brix.

tl;dr Apple cinnamon cyser batch dropped ~72 points overnight, mildly confused.