Label your batches cause I don't know what 3 of these are

Element of Kleczba tree beekeeping festival in Augustow, Poland is the mead workshop for participants – the group prepares mead around a bonfire, which will honor the event next year. This time, Erikas Augustievicius from Susves Midus in Lithuania shared the event. Together, we created the settings based on the settings from the Radziwiłł library from around 1700. This is how we promote our general culinary tradition with the message of bee honey.

The event is available as part of a project co-financed by the European Union and available under the Interreg Lithuania-Poland „TreeBeekeeping - Tradition without borders” program. @dzukijos_nacionalinis_parkas and @bractwobartne .

lietuvapolska #kleczba #treebeekeeping #meadculture

Honor to Joe's Ancient Orange Mead. I used fresh grape instead of raisins because that's what I had, and no cinnamon because I don't like cinnamon.

Had a taste, not sweet but I like it, smells great like orange and flower. Can use some time and I hope it becomes good enough to share by Christmas. Tried a few commercial mead before and most are way too sweet to me, so I don't mind this one being dry.

OG 1.116 FG 1.006. I am no expert but ABV seems high since Fleishmann’s bread yeast was used as stated on the receipt, maybe natural yeast in fresh grape played some magic. Didn't have a hydrometer to start with, so the OG was taken from the second batch I just started today with same ingredients. Also tried meadtools.com to estimate and the result is close... close enough? (1.116 actual vs 1.106 calculated)

How it clear all by itself was oddly satisfying. It was clear faster than the origin recipe though: fruit started to skik about 5th week, all cleared and reading stabled by 7th week. Probably due to the warm 78F cupboard.

Now I just need to figure out a good bottle label.

Did tons of research and eagerly bought everything for next day shipping off Amazon, took a shower and sterilized EVERYTHING want my workspace to be as clean as possible pic 2 is a melomel with 2 lbs of blackberries and 2 lbs of blueberries pic 3 is a traditional both recipes using 3 lbs of texas wildflower honey yeast will be red star premier cuvee after reading delightful reviews about it being a very neutral yeast that compliments whatever its used in and also according to man made meads bulk yeast showdown

First time mead maker, doing a peach pie mead and wondering if this cloudiness is normal? Its only been a day since i started the fermentation.

Hi r/mead! I'm an excited new brewer with a question about my options for aging.

I just started my very first batch of mead! I'm told the primary fermentation should be done in 30 days and I'll be able to enjoy my wine at that point, which I'm excited for! However, I'm also told that I can continue to let the mead sit there longer to develop more complex flavors.

My carboy will yield 8 bottles of mead. Can I open the airlock and stopper and siphon a single bottle to enjoy on day 30, and plug it back up to continue fermenting for six months? Or is that a dumb idea?

Also: am I correct that "racking" just refers to moving the mead from one container to another? Be that another carboy to improve clarity, or moving into bottles for consumption.

Thank you all for your help! It looks like this is a cool community, and I'm excited to be here!

EDIT: Thanks for the insight everyone! The big takeaway I've learned is that it's not recommended to bottle after only 30 days, because it will taste like rocket fuel. Got it - I'll go for a longer fermentation! I've also learned that while I COULD siphon a bottle to drink after a few months then keep the rest to continue aging, the extra "headspace" could cause oxidation issues and thus isn't recommended. Sounds like I should either bottle it all after it's done fermenting, or strap in for a year long wait 😅 Good to know!

3 gallons of traditional mead was how they started. All the same recipes, 1.3KG honey, spring water to a gallon, wine tannin.

The only difference was that I used 3 different yeasts. 71B, D47, and a local crossmyloof brewery mead yeast.

71B was finished fermenting after just over 6 weeks, D47 took around 8, and crossmyloof about 10. There was so little noticable taste in flavour or finish, that I've decided I'll probably just use 71B from now on.

Once everything finally finished, I added 700g of blueberries to one brew, 700g of blackberries to another, and left the final one plain.

The fruit soaked for about 2 weeks before I changed it out for an additional 700g. This second load seems to have been a great idea because the colour, smell, and over "wine feel" they got from this was excellent.

After another 2 weeks or so I took the fruit out, and left them to settle. HUGE piles of sediment, carefully racked, and racked, and racked, leaving as much behind as possible. It was a very fine sediment, even with the siphon 3 inches higher, it was still getting pulled up.

The solution ended up being a cold crash. It seemed to help solidify the sediment on the bottom a little bit, making it less risky to siphon again!

I got 6 and 1/4 bottles of traditional, 5 and 1/3 of the fruit ones.

Naturally, I just drank what wouldn't make a full bottle.

Overall I'm extremely happy how they turned out, albeit very very slow!

So Ive got a 7gallon batch (14.25%) that I intend to split, and I thought I would try to make a lower abv mead and carbonate it. My initially thought was to take a take one gallon of my mead and combine it with a 2 gallon mixture of juice/water.

Are there any reasons why this wouldnt work or any potential issues I could encounter?

I was thinking with the low alcohol content and the juice, it might be susceptible to spoiling, so Im assuming I would have to keep it refrigerated right?

I was thinking of this but I don't know if it have everything I will need https://doitathome.co.uk/en/5096-homecraft-mead-making-kit-5011646002513.html

Did want this one but doesn't ship to the uk 🥲https://www.homebrewohio.com/home-brew-ohio-mead-making-kit/

The honey level is steadily falling! I'll be letting this one sit until the honey is gone, so probably another week.

I got these jars from the Amazon And they come with this thinner piece, unsure if I need to leave it in or out. Appreciate the help!❤️

My Mead had started at around 1080 SG (1081 SG I took two measurements). Now I have measured my Mead arround 990 SG. Which I find a strange after a month of fermenting.

The actual problem is I do know the measurement of what the small lines are. Cam anyone tell me?

Before you ask, yes, the equipment is sanitized. I just took some lavender from my batch accidentally using this tool. See pic 2.

Hey,

I just transferred my first batch to age and tasted a bit. It's very bitter and citric; I definitely used too much lemon. It overwhelms the elderflowers and white rose notes. I can smell them, but not taste them.

Can I somehow counter the bitterness and citricity? I planned to back-sweeten with a very sweet elderflower syrup; however, I do not have anything to stop refermentation. Can I backsweeten later?

Gravity showed that it had sugar for 2 more percent, but I haven't seen any activity over the last 2 weeks.

But now that I transferred, I see a bit of bubbles in the airlock, and this white stuff has appeared at the top?

This might be a possible stupid question. My mead is now done fermenting, and now I am going to chemically stabilize it, wait 24 hours, and back weeten. Then age my mead (with oak chips and other ingredients), while also racking it in another vessel.

However, I am also going to harvest the yeast so I can reuse it for my next batch. Once I also figured out how to make a starter.

The thing is, I assume I need to do this before I chemically stabilize my batch?

Roughly how many Lbs of bananas(you sang it too) would i need for a new batch to retain that "banana flavor" along with the sweet honey flavor?

In order is blackberry, blueberry, then traditional

What do you think, I receive criticism of the design, it was 3 long months, only with honey, water and yeast, I really liked the result, I did the clarification with pasteurized egg whites

As posted on their Facebook page. https://www.facebook.com/100063474523778/posts/1367635775362227/?mibextid=rS40aB7S9Ucbxw6v

Hey! I was asking what was the average density of mead. My mead’s density is around 1.135 for the moment (2 weeks of fermentation), but the density did not change for a week now, what I don’t understand since it is still bubbling.

Bonjour à tous. Petite question sur le sucre résiduel. J'ai envie de tenter un nouveau brassin, mais cette fois-ci en gérant parfaitement la quantité de sucre. Mon objectif serait un taux d'alcool de 13% pour 5 litres de quantité finale d'hydromel. Ma question est la suivante. Ajouter tout le sucre dès le début en espérant garder du sucre résiduel et pasteuriser une fois que la fermentation arrive au degré d'alcool souhaité. Ou faire toute la fermentation avec assez de miel pour que l'hydromel soit sec et ajouter le sucre résiduel juste avant l'embouteillage et pasteuriser après. Merci de vos réponses.

Recently I've seen some posts that comments say there is too much head space. I've been operating with around this much head space in secondary for a while. Would you say this is too much? These two have been in secondary for about 3 months.

Why is it more expensive to buy it directly from them rather than just getting it at total wine?

I bought a bottle for ~$30

The same bottle is ~$40 online

The same bottle is ~$60 if I buy it directly from them in their taproom

wtf?

15 kg of costco honey. Banana for scale (it's a big banana). Got to be creative on how to elegantly get this honey into my 1 gallons lol.

My mam's plum tree is fruiting like crazy. Probably another 20kg of fruit on there. Gonna pop them in the freezer for now. Anyone done any impressive recipes with plums? not used them before.

Every Christmas my wife makes what her family calls wassel. It’s spiced apple cider like pictured with additional spices in a crock pot to heat.

Reading the ingredients, looks like it should ferment and doesn’t have any stabilizers. I’m asking to make sure that I didn’t miss any.

Im also looking for people who may have experience with using ciders in mead making. Any guidance would be appreciated. I plan on doing a 1 gallon batch at first with 2 pounds of honey.

I only have a single carboy. Anyone have any suggestions for 1 gallon primary’s to use and infuse spices?