Hello everyone.

Bottled my first mead today.

Used 3.5L-4L of Pureau Spring water.
https://www.woolworths.com.au/shop/productdetails/94005/pureau-pure-water-water
1.5kg of honey.
https://www.woolworths.com.au/shop/productdetails/250371/beechworth-100-pure-australian-honey-tub
Mangrove Jacks M12 Kveik Yeast. (I was suggested this by the local homebrew shop)
https://mangrovejacks.com/products/kveik-yeast-10g

I don't know how to read the hydrometer yet so i'm not sure what % it is.
Started it on the 14/08 with the first reading, took a reading on the 07/09, Last reading on the 29/09.
I racked it into another bottle on the 29/09 and it got a little more lees at the bottom between then and bottling.
I didn't take another reading today however i'm confident it stopped. There has been no activity on the bubbler for a while now.

It tastes fairly decent. Starts off fruity, then turns hoppy but has a strong yeast after taste which I do not like.
The yeast aftertaste could be because the bottle i'm drinking was the end bottle and unfortunately the siphon wasn't very good. Probably has some lees in it affecting the taste? It still looks pretty clear.

Can anyone suggest a easy beginner mead recipe for me to follow for my next batch?
Going to use the same honey, yeast and water. What else should I add?

Also any tips on syphoning and racking would be greatly appreciated.

Alright so I did a peach passion by everyones favorite brewing channel. Now I wasnt that smart and used a gallon carboy and forgot the amount of space left after racking. So I moved it over and added more must. Now im pretty sure fermentation is going to kick back up again. Mead went to 1.002 15.6%abv using k1v1116. Added about 750ml of must back up to 1.012. Did i just screw myself or is this a common practice. According to AI everyone does it! But I dont fully trust AI. Im guessing this is going to taste like jet fuel and ill have to age it until I retire. And can anyone help my figure out the calculations for final abv? Can't seem to figure how to log it in fermolog.

Edit: also this is my 2nd batch ever made.

Interesting paper from a research team based in the Czech Republic and Serbia, comparing two non-Sacc strains against our ol' pal EC-1118.

According to this article, M. pulcherrima has extremely low nitrogen requirements.

And apparently H. uvarum is known for being lemon-shaped!

But it's also worth noting how each of these strains tends to go dormant around 4% to 6% ABV, after which Sacc strains will likely pick up the fermentation activity torch if present in the must.

1 gallon batch, 3 lbs honey, 1 quart blueberry juice and the rest water. Started 13 September at roughly 1.12 (I might have misread it, and I didn’t take a photo). Tested again 5 October (first pic) and looked like 1.02. Tested again today 16 October (second pic) and it lowered a hair to 1.015? Not sure where to go from here.

Could I rack into secondary and restart fermentation, or should I call it? Taste is pretty strong of alcohol without much sweetness. And there are still bits of yeast floating on top.

Following my previous post: https://www.reddit.com/r/mead/s/Lz51sC0O9r

I decided to measure my mead with a hydrometer and the "final gravity" says its 1.000. I made this batch on sept 28th so its been almost 3 weeks. I decided to taste it and the alcohol completely banished the honey taste. It tasted sort of like beer. I'm a noobie and is my first batch so i don't know a lot about this. Despite the hydrometer giving me 1.000 should i still wait 2 more weeks to make the second fermentation?

Also i wanted to add that at the bottom there's dead yeast with random holes

I have been making mead for a few years now. I have done this same recipe before (apple cider) and expected no issues. However- I am on day 5, and my mead has yet to start visible fermentation.

Recipe:
4 gallons of local apple cider
2 packets of EC-1118 yeast
~9 lbs of wildflower honey
Usual additions of Fermaid O and DAP
Some pectic enzyme for clarity

What is going on? I have been aerating twice a day and have yet to see any bubbles!

EDIT: I learned that there is a small amount of sodium benzoate (0.01%) in the cider. Am I screwed?

So recently I got my hands on a kilo of chestnut honey, and I started wondering if it would be a nice touch for some "early winter" mead. I already have one, that I make yearly, a dry one with blackberry, rosehips, cloves and cinnamon. I would like to make a different one, maybe even just a bit sweet (medium dry). Any ideas? I'm thinking about the roasted chestnuts and gingerbread tastes, but not sure how it would work with a mead.

Recently for my birthday i got a kit to make a fruit mead. Sadly, the kit comes with very limited instructions on making a fruit mead, and instead mostly explains how to make a regular mead instead...

I have since found clearer instructions which says to add fruit juice, but online im mostly finding recipes that use actual fruit, or a combination of the two instead.

My questions now are:

Is it fine to just use pure fruit juice, or do i need to ferment it a second time with fruit?

What fruit juice would you recommend. Apple and pear juice seems easy cheap to come by, and ive read they work, but blackberry or cherry sound much more appealing.

Would love any tips you might have, ive brewed beer once before and have been following some mead brewing channels for a while, but am open to any good beginner's advice in general

I missed the part in the wiki where it mentioned adding potassium sorbate to water. I’ve done several batches before where I added it and it dissolved fine, even at a higher abv than this 18L hydromel I have at 6.17% right now (added 5.9g per mead tools and the ph reading I took). I got new sorbate yesterday and it won’t all dissolve. It’s got these remaining bits on the surface.

What would you do in this situation? Do a second dose having dissolved in water? Wait until tomorrow to see if it dissolves? I plan to backsweeten Sunday. Let me know!

What temperature do you fellow Mead makers enjoy your Mead in ? From the refrigerator or at room temperature ?

Has anyone used this type of tool to siphon for racking mead?

I have an auto siphon but i cant get it to work properly, potential user error. So im searching for other methods of transferring liquid.

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.

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.

Clarification: Secondary fermentation = 1.000 gravity for 3 days, and is racked into another container, off the lees.

During secondary fermentation you generally use a carboy to reduce surface area and oxygen exposure, but what if after racking you only have enough mead to fill the carboy up to right where the neck starts to narrow, so it's not reducing surface area?

Also is it so bad to rack into a bucket with lots of surface area?

And finally: if primary fermentation takes place in a carboy, how do you replace lost liquid volume from racking to get up to the neck?

Hi all. I just returned from a trip to Prague, and my wife fell in love with the sweeter meads served in a lot of the bars. I’m a fairly seasoned beer homebrewer, but have never made mead, and would like to give making a batch similar to what we tried a shot. The first one we tried was a dessert style, and very sweet. She liked that one, but also enjoyed the less sweet varieties that we had. The herbal varieties not as much.

I’ve tried googling, but could only find one recipe in BrewersFriend. Can anyone point me in the right direction?

Thanks!

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.

This has been bottled for about 6 months now. First batch I’ve made.

Is this residue sitting on top of the liquid standard?

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

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?

Disclaimer: This is my first time making mead, and I realize I might be missing some basics so I apologize in advance :). I was relying on my own enthusiasm, advice from "knowledgeable" folks, and a few things I picked up online.

I started four days ago. I’m using a 30 liter barrel with a clamp-style lid and an airlock. I used about 5.5 kg of homemade honey and around 22 liters of water (I heated the honey to about 40-45°C, then added room-temperature water, after that wait for must to cool down to room temperature in the barrel). Beforehand, I sanitized the barrel and all tools with a Bio-San and added about 9 grams of fermaid e to the must.

I rehydrated a sachet of Mangrove Jack’s Mead (M05) yeast in room-temperature water, added it to the mix, stirred it in, sealed the barrel with the metal clamp, and installed an airlock filled with vodka.

Today marks the fourth day, and the airlock is silent. I’m wondering: is it time to worry? I’ve checked the seal, and as far as I can tell, the barrel is airtight.

I acknowledge I might have made some fundamental mistakes. I’d like to know if the situation is salvageable or if I should just dump the contents down the drain and chalk it up to "experience" :)

Any kind of advice is highly appreciated

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.