Mead brewing.

[Ladejarlen]

http://arild-hauge.com/mead.htm Om norrøn drikkekultur og hvordan brygge mjød. (Norwegian)

[Tolleson]

I bottled a gallon batch of Mixed-Berry Mead a little while back. It's taste is rounding out quite nicely.

My first batch of beer is foaming quite nicely. It's 5 gallons (23 litres) of Honey-Blond and it smells nice and sweet.

Impatiently and eagerly awaiting bottling time.

Anyone else got booze-on-the-go?

Cheers.

[Solwyn]

I have lots of wine on the go, but I have yet to try mead. However, I'll be taking a beekeeping class this spring, so who knows. Maybe I'll give it a try if the bees like me.

Or maybe I'll just sell you the honey and you can tell me how it turns out

[Bloodeagle]

I also brew my own mead.
I use Red Stars Premier Cuvee Dry Wine Yeast and generally stick with cheap chinese Sue Bee honey.
I typically use 3 pounds of honey per gallon of water. I ferment in 6.5 gallon carboys.
I add yeast energizer and yeast nutrients.
I then pasteurize the must without bringing to a boil.
I then cool and add the yeast to the must.
I aerate the carboy by thoroughly agitating with a cork on the carboy.
I then add a airlock to the top of the carboy and then the long wait begins.

I ferment thoroughly in primary fermenter. Then I rack the must into another carboy.
I let the must clarify for a year or so before bottling. This makes a big difference in taste, IMHO.

Green mead that has not mellowed is like drinking bee shit!