Oe of the first meads I made was strawberry and it has probably been one of the most popular meads I have made. I just threw a ton of thawed out frozen strawberries in straight from the bag after the first sugar break... it was great. I have found that unless you are not very sanitary or you mess something up majorly then meed and beer usually come out very drinkable. It's really hard to go wrong. It might not win any awards but hey, I'm not out to do that myself. I just want to drink it and impress my friends with a delicious alcoholic concoction I made myself.
I say, be as clean as you can. Just follow the advice from the newbie section and you'll 99 times out of a 100 come out with something very drinkable.
Some people on here might remember my scared post about having a fruit fly land in my mead once. They said to relax, so I did. Nothing happened to it except for being a delicious mead.
Now, I just take it all in stride. After having done about 15 batches of mead (yes 15 in this short time) and about 30 batches of beer, the majority being all grain. I feel I have come a long way in the last year or so.
And my best advice is, be clean, follow your own recipe, watch your: temps, gravities, adjust accordingly and wait a few months, rack, then wait some more.. then enjoy.
Not kidding, I asked my local brew shop (and mind you this is not the only place I bought stuff.) How much I spent last year and it ended up being like $2,500.00. Granted, some of that was for a kegging system but that was only like 200. The rest was mainly ingredients or a few cleaning things here and there. Point being, just keep working at it. Pretty soon it'll be like second nature. The more you do it the more you know it.
I say, be as clean as you can. Just follow the advice from the newbie section and you'll 99 times out of a 100 come out with something very drinkable.
Some people on here might remember my scared post about having a fruit fly land in my mead once. They said to relax, so I did. Nothing happened to it except for being a delicious mead.
Now, I just take it all in stride. After having done about 15 batches of mead (yes 15 in this short time) and about 30 batches of beer, the majority being all grain. I feel I have come a long way in the last year or so.
And my best advice is, be clean, follow your own recipe, watch your: temps, gravities, adjust accordingly and wait a few months, rack, then wait some more.. then enjoy.
Not kidding, I asked my local brew shop (and mind you this is not the only place I bought stuff.) How much I spent last year and it ended up being like $2,500.00. Granted, some of that was for a kegging system but that was only like 200. The rest was mainly ingredients or a few cleaning things here and there. Point being, just keep working at it. Pretty soon it'll be like second nature. The more you do it the more you know it.
