Welcome to /r/mead!

Fermentation will have only just begun, running Mangrove Jack mead yeast with a heaped teaspoon of nutrient in 20 litres at 1.095sg. I’m going to give it a good stir tomorrow morning with a drill spoon and another heaped teaspoon of nutrients. Will then be away for a week. Reckon it’s worth front loading a bit more nutrients, or just see what happens?

I currently have a 1 gallon coconut batch and a 3 gallon blueberry batch in secondary stages and am wondering if I have too much headspace? There seems to still be CO2 as the airlocks are still displacing water but I just want to double check. I have seen some people say you can use marbles for displacement but others have said this is a bad idea. Another option I saw was to add some water in. In the future I am planning on brewing a very basic batch to add in this situation in the future. Any advice for now?

I do not have a lot of experience making mead, but I plan on getting pretty into it soon because I am almost 21. I have a lot of questions about what kind of difference using fresh fruit, dried fruit, and fruit juice (I have a juicer, I wouldn’t be using processed juice) makes. I want everyone who has knowledge and experience with this, no matter how specific, to drop it on me. I primarily want know know what kind of difference using fresh citrus, dried citrus, and juice makes on a batch. Also for coconut would using fresh chunks, dried chunks, or coconut water be best? Also dried vs fresh apricots. Those two are my main curiosities, but I want to know everything, so don’t hesitate to give me all the knowledge about berries and apples and other stones fruits. Thank you!

Where do you guys buy your brewing equipment?

I have a blackberry mead in a 1 gallon carboy (i know a mistake). I plan on racking in a couple days (now is day 8) to not allow the bitterness from seeds. I was thinking to make up for the loss of liquid I add pressed blackberry juice into the secondary. Is this plausible? Will this create a problem?

To my surprise very nutty flavor so hopefully the added hibiscus will mellow that into something smooth

This is my first brew ever! It’s 3lb of honey and an orange.

Meant to post couple weeks ago. Blackberry Melomel. Turned out amazing. Especially as it was my first attempt at mead

I could sit and watch it bubble up for hours. Started my first batch yesterday and it's fermenting like crazy even without nutrients. I'm excited

Basically title. Made my first batch of mead ever with 71B, 1000g honey, and 76 oz of dole pineapple juice. Seemed risky but also fun for a first time

This batch will not stop foaming up and messing up the damn airlock

Photo was from my attempt to de gas after the airlock was messed up for the second time today (she keeps rising 🥳 happy Easter /s). the bubbles are not dissipating nearly as quick as I need them to.

What should I do to keep this manageable?

I wanted to do a cyser so I used a lot of apple juice and 15 lbs honey… should I have problems using D-47 yeast that I pitched in the must? (I know it’ll finish sweet which is good because the people I share it with prefer it sweeter)

Raspberry Melomel, Sacked Oak Mead, and Juniper and Hibiscus Mead. I'm happy with the colours, the oak one is almost like a port it's delicious.

Made some lemon mead, took it out of 1st stage after 31 days, been in 2nd for 15 days. I know it can use more time in 2nd for sure but it's tasting very sour right now, not like it's gone bad sour just sour like lemons and not sweet at all. Recipe is 3lbs honey, 4 lemons cut in 1/4ths, regular bread yeast, no other additives. My worry is other than the pulp that's in there it's very clear and by my eye there's no bubbling or fermentation happening anymore. Is it dead? Should I leave it longer and maybe the flavor will settle? Or should I have used more honey or something to make it sweeter. Because right now it's sour to the point I wouldn't want to drink it. I have no grav readings because I forgot to take a starting gravity so im just winging this one on taste.

Hey folks, I made a pomegranate elderberry session mead with a SG of 1.05 back in November. Used nutrients and rehydrated my EC1118 with goferm. Left it in primary for a month, checked gravity and it wasn’t quite 1.0, rather somewhere between 1.0 and 1.01. I was puzzled because I figured a SG like that should have finished in a week, never mind a month. Regardless, I racked it to secondary and forgot about it until today. I figured it had to have finished for certain, so I checked gravity. Same exact spot. The mead is pretty hazy, which makes me wonder if pectin haze can raise gravity readings somewhat? Mead tastes bone dry, but if the reading is right I don’t know if I’d pick up on such a small amount of residual sugar. Any input?

My mead started at 1.100 gravity and is now at 1.030 and has been for the last week should I keep waiting or should I rerack and bottle

4 cups water, slightly less that 3/4 cup honey 1/4tsp champagne yeast. Big jar has cinnamon stick, clove pods, and a tea bag of ginger and allspice. Little jar has a lemon juice in it. I'm on day 6 and wondering if I should re-start the yeast.

Started a 10L batch of hard cider, i added 20g of yeast but the fermentation seem a bit too active, what should i do next?

Why the quotes on melomel ? It's auguson farms sugar and honey powder mixed to 21 bx , a few handfuls of freeze dried strawberries, cardamom, pectinase, tannin, blue red star and 400 pounds of raisins for nutrient. Don't ask how they fit in one gallon, trade secret. A touch of fermaid k too.

The strawberries are breaking down to itty bits really fast and the airlock is going about 4 bubbles a second.

https://preview.redd.it/b7k80p2g4qrc1.jpg?width=3024&format=pjpg&auto=webp&s=a650cdcfde845e18d23e86e44256919998e1f27e

https://preview.redd.it/tbnm9bvh4qrc1.jpg?width=3024&format=pjpg&auto=webp&s=b607195e9d3a3908c67eb26f8488eb2b732bf38a

Had a very perplexing situation yesterday

I opened up two bottles of a lemon batch, and poured into two separate glasses

One bottle was slightly carbonated and there was minimal lemon favor. The other bottle was perfect…no carbonization, very good lemon flavor, and really clear

The batch was not supposed to be carbonated…and as I said it was skits slightly

Any idea of what possibly could have caused this?

What type of top should I use to cold crash this

I plan on making 1 gallon of apple cinnamon mead and was wondering the best amount for a sturdy cinnamon taste but not overpowering the honey or apples

Hello, I want to make some melemel I believe is the term, (mead with fruit) and was looking to buy a kit, I'm not expert but from my research it would be viable to make a large batch (5 gallons) of regular mead then during the second fermentation you could add the fruit in smaller jars so in theory make 1 batch of mead then use 5 1 gallon carboys with 5 different fruits being the idea, if this sounds reasonable to someone with experience would you recommend one of these kits over another or something different entirely? I would be purchasing 1 gallon carboys yeast etc separately.

https://www.northernbrewer.com/products/master-vintner-wine-starter-kit?rfsn=2092707.7f5ecf

https://www.northernbrewer.com/products/fresh-harvest-3-gallon-fruit-winemaking-kit?rfsn=2092707.7f5ecf

Thank you greatly for any advice and recommendations!

Let me begin by saying that I live in a legal state. I am perfectly in the clear to buy, grow, and consume cannabis in various forms as long as I stay within certain generous limits. I'm a responsible user, just a small amount at bedtime for sleep/nightmares and the occasional edible for stress and pain.

I have been making my own edibles for a while now by soaking decarbed weed in grain alcohol, and am curious if I could do something similar with mead - either in the primary as the alcohol is being produced or in the secondary after it's already present. Or would I be better off making a concentrate by soaking and then evaporating the alcohol, and then adding that to the mead at some point during the process?

My favorite strain to grow has notes of blueberry in it (Blueberry Space Cake), which would probably work really well in a blueberry mead (or cyser for that matter).

Has anyone done this before and can offer me tips or advice? At what point in the fermentation process would it be best to add the flower? IS there enough alcohol in mead to dissolve the THC, or should I make a concentrate? How does it effect the final flavor?