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So it is clearing nicely, I figure another few weeks and it will be ready to bottle. The tiniest bubbles of C02 are still suspended in the mead, I do not have a drill attachment so I have just been shaking the carbouy vigorously every few days and it loosens some more bubbles out of solution, however it is clearing nicely. The taste is amazing, not what I was expecting at all after reading about all of the "hot" young meads out there.

Anyhow, here is how it looks now.

 
I'm gonna go with Alkuek's first post... You went too far too fast. Just start out simply then see what you need to do. Yes, it's ok to put some yeast nutrients in but don't over do it. I'm gonna stand by my original forum and practical experience.... Just make sure you figure your honey, water, temps and yeast to decide what you kind of mead you want. Yes, fine, put some nutrients on for the first sugar break, but after that just let it go. I have never had a bad batch. Just keep it clean and do what you are supposed to do during each phase and you'll be fine.

You don't need to go crazy to make mead. Yeast, Honey, Water, Nutrients are good for the first few days but not always necessary. Either way, let it go and see what you get. That's how I like to do it. It always turns out well.

Obviously, if you are trying to do some sort of commercial mead then things would be different, but for home made and drinking mead my motto is "KISS" Keep It Simple Stupid.
 
Telkey said:
So it is clearing nicely, I figure another few weeks and it will be ready to bottle. The tiniest bubbles of C02 are still suspended in the mead, I do not have a drill attachment so I have just been shaking the carbouy vigorously every few days and it loosens some more bubbles out of solution, however it is clearing nicely. The taste is amazing, not what I was expecting at all after reading about all of the "hot" young meads out there.

Anyhow, here is how it looks now.

Click to expand...

Nice looking glass of mead there....
 
Here it is today. Bottled and tastes pretty fantastic. I pushed the cork a little deep on a bottle so we chilled it off and drank it last night. It is not too dry, quite crisp, no nasty burning alcohol flavours, and the finish is crisp and clean, doesn't linger.

I am going to attribute a lot of the success to the water and honey I used. The water is natural spring water that comes out of a rock on the side of a mountain, it is tested to be safe to drink, but at the same time is free of nasty minerals, chlorine, flouride etc. and the honey is from a local apiary.

My wife was shocked and amazed, and now that the obligatory bottles have been earmarked for their respective new owners, she has insisted I make another batch of the same. Luckily I kept a detailed ingredients list, with times, gravities, etc.

Anyways, here is what it looks like in a bottle (as if you have not seen it before)

I would like to thank everyone that has helped with information from the beginning.



And my attempt at an artsy type photo, the apple tree was just in full bloom and the grass was green, all natural, and clean, just like the drink.

 
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