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meadmaking

  1. M

    When should I remove fruit from primary?

    I started a dragon fruit mead 10 days ago. The recipe goes as so: 3 ibs of honey water to fill the must to one gallon (The fruit's weight is an approximation because I weighed the numbers out at the store then cut some parts off of the fruit at home) 3 ibs of dragon fruit (two with white flesh...
  2. A

    Drinking Horn Mead

    Just some images of one of my favorite makers: Drinking Horn Meadery Wait, seriously? Attachment limit of 500 BYTES? BYTES? What am i suppossed to attach at under 500 bytes? Nevermind, I guess. At least I can attach a sad face...:(
  3. M

    Odd Woods

    Hey everyone. I'm completely new to both GM and making mead in general. I am currently working on my very first batch (JAOM with black tea instead of raisins, seemed like a pretty straightforward and simple mead to start with) using a very simplistic method that I learned from watching my...
  4. S

    Tastes and Preferences

    Hello, I am doing research for my schoolwork over a company that we have created. We have created a mead making company. I would like to know some tastes and preferences that all of you may have about mead. If anyone could answer these questions for me or give me any more information about...
  5. S

    Tastes and Preferences

    Hello, I am doing research for my schoolwork over a company that we have created. We have created a mead making company. I would like to know some tastes and preferences that all of you may have about mead. If anyone could answer these questions for me or give me any more information about...
  6. D

    I got mouldy mead would you throw it?

    Please tell me if you have had any success keeping a batch like this. I wanted to make a really strong mead that is drinkable. So I sterylised a 5 gallon bucket, knife, chopping board and a muslin cloth and hydrometer. I added 8 KG honey to just under 5 gallons of boiling water. I put in the...
  7. Oskaar

    SAVE the DATE!! Introduction to Mead Making November 14 & 15, 2014

    Introduction to Mead Making Friday and Saturday, November 14 & 15, 2014 Robert Mondavi Institute for Wine and Food Science UC Davis The mead makers who are developing our course have each won multiple awards both nationally and internationally. Their skill and expertise will be shared with...