Welcome to /r/mead!

I’ve done this exact process and recipe before, except this time with tea instead of water. Mead on the right isn’t bubbling (the bubbles there are just from the agitation I just tried; there’s no actual bubbles moving up and the airlock isn’t moving). Recipe:

• 2 Celestial raspberry tea
• 3 mandarin honeybush tea
• 8 M&S Earl grey tea
• 4 Twinings Earl grey tea
• Brewed slightly stronger than drinking strength tea, with 3.2 pounds of wildflower honey, topped to a total of 4L altogether. The tea was put in cold.
• 1 tsp DAP
• 1 tsp Fermaid 0

Measures 1.125 SG for reference. Everything is the exact same as I’ve done before except with tea instead of water… what’s going on???

I discovered a carboy with some fermenting mead in it from last year. I wouldn't hesitate but it had an airlock that has since dried out, so it wasn't truly locked. Is it still any good or should I (whimper) toss it?

I’m making my first batch of mead, a recipe inspired by JAO with yeast which should take it to 9% alcohol. it’s been going for about 5 weeks and has started over the past 2 days dramatically clearing up. The airlock no longer bubbles at all, but there are still little carbonation looking bubbles in the wine, is it ready to bottle? Thanks

I just made some mead and the airlocks are not bubbling. It’s been three days and I think there must be a spot where air is getting out of the bucket. Should I rack it early or just let it sit and ferment?

2.5lb clover honey, 1lb frozen blueberries, zest of 1 lemon, with 71b yeast. Hydrometer read 1.120 SG, so we'll see what the yeast can do. Planning on adding more blueberries in secondary adding with a stick of cinnamon, then backsweetening with meadowfoam.

17 Lbs 10 oz of honey in a 5 gallon batch. Black tea for tannins. This aged in secondary for 10 months. The clearest batch I have made so far.

Started an orange blossom mead for New Years Day, used a tea I got from Kerikeri Tea. Had a bit of an hilarious brain fart while adjusting PH, ah well. Tastes delicious tho, very delicate flavour, and is furiously fermenting already.. SG 1.111 PH 4.4

I was wondering what brand of honey to look for, I don't live in an area in which I can go on like marketplace and look for honey sellers, I'm really wanting to use meadowfoam honey. Thanks in advance.

So I have this batch I finished about 6 months ago that didn’t get the flavor or body I wanted. I have decided to make a new batch and mix the two in hopes of improving these issues. My question is, at what point in the new batch would I combine them?

Asking about this it sounds like something that could happen quite easily is there any chance it can happen and how much does temperature matter and if the temperature fluctuation can come to effect

Obligatory ask before I drink some

The first traditional mead I did I learned a lot then jumped into adding fruits. I did a quick traditional to use as a back fill for future products. But damn it I’m proud of this one as I finally see a clear(ish) drink. Smells actually pretty well and finished dry at 9.71%. I will probably start brewing a spring batch this weekend. What flavors do you like for spring time?

My camera is cracked, sorry. Left to right: Black cherry - Blackberry x2 - and wildberry X3.

Only the black cherry survived lol. Happy new year! 🥂

First time this has ever happened. It usually stops at 1.000, what does this mean exactly? Thank you :)

Totally new to making mead and just wondering, what can you add to mead? Like fruit wise. Is there any limitations as to what you can add? Thank you and sorry if it’s a dumb question.

Been about 45 days since the start. I just racked last week and its already looking fantastic and is more clear than my first batch ever got. I didn't even use pectic enzyme either (this is a cyser and the base was very cloudy raw cider).

Does this label suggest that it will be undrinkable at this point, or just that it literally doesn’t necessarily improve with age? It’s from Heidrun Meadery, sparkling pumpkin blossom. 12.5%.

I’m scared.

Started my first two batches of mead yesterday and today this is one of them, what’s going on and what do I do to fix it??

Came out really well! I will be making this recipe again for sure.

It took me about 3 hours from start to finish. But I got my first mead started. I tried to be incredibly careful about keeping everything sanitized so I hope it goes well.

It's just a traditional mead with water and honey. I plan to add oak chips and backsweeten it somewhat heavily when it's done fermenting.

The left one is apple cider, orange blossom honey and 1116 yeast, started on the 5th of Dec. Fermentation is slowing down now, a few more weeks and I'll take it to secondary.

The one on the right is a honey hibiscus tea using the same orange blossom honey and D47 yeast, started only a week or two ago but I've got crazy high hopes for it. I'm going for flavor over alcohol content so I added enough sugars for there to be some left over after Fermentation is done and the yeast calms down.

I'm gonna make a few more gallons here soon so let me know some ideas or recipes you have and I'll implement them if I can! Thanks for reading yall!!!

1 gal Martinelli’s cider 2 lbs local clover honey DAP/Fermaid O US-05

1 cinnamon stick 1 tbsp of mixed spice, inclusive of cloves, allspice, cardigan 1 crushed nutmeg 1 vanilla bean pod

2 cups of strong caramel vanilla Earl Gray Vodka to keep ABV

Followed the Basic Cyser recipe from the wiki, took about 4-5 weeks for fermentation to end. Transferred and stabilized in secondary, then added the spices for 1 week. Once I liked the balance, I transferred again and added the earl gray for tannins and taste. Bottled after another week. Starting SG: 1.14, ended at 1.058. Calculated the vodka/tea ratio to maintain the 11% ABV.

The mead actually cleared up very well after the tea. The leftmost bottle was much clearer but I stirred up some sediment from the bottom since that was the last bottle I filled from the carboy. Definitely a strong apple pie flavor, plan to uncork a bottle near the end of winter.