r/mead

I have enough for maybe a gallon.

I dont know what this is

Is there any reason not to add something like the below to first or secondary fermentation?

https://itoen.com.au/products/ice-tea-lychee-12-bottles?srsltid=AU7gw4X-TeKw1v3XgwQuAqDD1Wo9QcPBRBVtH4XYdj6q-1QkgJXjDyxI

Ingredients: Purified Water, Sugar, Loose Leaf Decaf Black Tea, Lychee Juice, Acid (330), Antioxidant (300), Flavour, Acidity Regulator (500)

If no, when would you add it to best keep the flavour?

Or could you add one at primary, one after to back sweeten because these things are extremely sweet?

Just found a patch of wild cranberries and want to experiment with a 1 gallon batch. Below is the dry recipe I always use, and I've heard due to cranberries benzoic acid i should only use them in 2nd rack.

Can I use this recipe with mashed bagged cranberries in 2nd? Possibly add lime zest?

https://homebrewersassociation.org/homebrew-recipe/tradition-dry-varietal-mead/

I know that is way too much head room but live and learn I suppose.

Blackberry melomel, started with 2lbs of honey and 2 lbs of blackberries, then added another pound of each to back sweeten in a secondary container, just got it into the carboy.

Now I wait and hope.

Racked it off the lees, and pulled a sample bottle. Bit on the plain side so today I added long pepper, ginger, clove and black k pepper to give it a kick. Will test it in a day or 3....

Hey guys. Wanted to share the finished product of my first batch of mead. Got 3 and a half bottles from this batch.

Mashed up 8 pounds of fresh cherries and extracted the juice and added it straight into the container followed by wildflower honey and spring water. 4 months of aging and then fermentation stopped. Added a Campden tab, then some potassium sorbate and then backsweetened once I confirmed no further fermentation. Chopped up a whole vanilla bean and put it in a spice bag and let it soak for a week. This batch is about 12%.

Have now bottled it and will let them continue to age a bit though I will likely have the half filled bottle first!

Primary

36lbs - White and Yellow Peaches

14lbs - Carmalized WF & 1lb Alfalfa honey. 1lb Brown Sugar

Peach Tea x 20 bags.

1 bottle Simply Peach

1.5 Gal Water

Yeast: Lalvin 71B x 10g

Misc: Go-Ferm & Fermaid O

Secondary:

12 lbs Peaches

8 lbs Nectarines

3 lbs Dried Apricots

4 oz Vanilla Beans

Qty 5 Cinnamon sticks

3 oz Amburana wood

5 lbs Caramelized WF Honey

4lbs Orange Blossom Honey

1 lb Lactose

.25lb Brown sugar

3 tsp Malic acid

Batch size: 6 gal

OG: 1.124

Fermented to: 1.006

FG: 1.065

Following up partially to my last post if any of you saw it, about how i added 2 oz of fermaid o for nutrients by accident instead of 2 grams.

Started this batch with the knowledge i had from researching a little over a month ago. It was about a gallon of water and 2 lb’s of my local raw honey. I used a single yalvin yeast packet and here we are.

Its got a very sour smell and even made my eyes water. And now i’ve got many questions. Is this an okay color? We wanted to move it to a second container today, is that smart? Should we put it in the fridge to kill any remaining stuff in there? My one roommate wanted to drink it today, is it good for that yet?

Still new to this obviously, and i appreciate any help and advice at all. Just want to know what to do with this batch, and how to make sure i do better for my next one.

Ive made a few ciders and now am trying some meads i saw someone talking about pine needle mead I have the right needles next to my house so thought to give it a go.

Its REALLY NASTY. Im not sure where I went wrong the pine needles themselves had a nice citrusy taste so i was hoping for something like that im not sure if it needs to age for a bit I started it june this year. Its at about 10% abv right now. Is there anything I can do to it to fix it or just leave it or dump some fruit in and hope for the best?

Thanks.

So I had to start 80 kilogramm of apple wine and 40 kilogramm of pear wine as we can not drink as much juice as our trees produce.

As the bot always asks about recipe: Fruit, yeast, nutrition and time.

Hey yall! Been wanting to make mead for years now, finally bit the bullet :)

My house smells like blueberries a little bit and I’m loving it! Today makes 1 week since the ferment started!

Ingredients:

- Lalvin 71B

- 2 tablespoons bakers yeast boiled in a little water for a few mins as a nutritional supplement for my brewing yeast

- 1L pure, pasteurised blueberry juice

- 2KG frozen blueberries, thawed, warmed and mashed

- 3KG Locally obtained pure Australian honey

- 3L spring water

(Edit - typo)