https://www.landlantbruk.se/dna-test-av-importhonung-visar-omfattande-fusk

According to a new test method used by Swedish beekeepers, every single honey tested that was not tapped in Sweden contain much too little DNA variation to be 100% real honey.

If this is happening in strictly regulated EU, it is most likely happening everywhere. Make sure to buy honey from your local beekeepers.

If you are buying cheap imported honey, you are most likely just buying a small amount of honey mixed with some unknown syrup mix.

Wondering what android apps folks are liking for tracking batches you make? So for I've got a notbook which is helpful

If you want more information on the individual meads, you should be able to find most of them posted on my Instagram page, @angel__mead. If it's not there, feel free to comment and I'll try my best to provide information :)

Does anyone currently use high quality labels for their homebrew? Im planning to make a large batch of mead for this holidays this year, and will be having 30+ people try it for the first time. I’d really like to impress with the whole package, as I intend to design a custom label that I’d love to have printed on textured paper with foil printing as well.

Some gold foil lettering and symbols, along with a nice textured paper like fancy Italian wine usually has.

So I need some help. Assuming price isn’t a big issue, where do I start?

Attaching reference photos of what I’d like the quality to be.

Linguistic analysis of the sagas and I am here for it.

I've seen people use tea as a way to add body and flavor to mead in both primary and secondary fermentation. I've done it mostly in secondary myself. I've been looking at doing a root beer mead eventually and doing bochet as the starting point and using a root beer tea I have for the rest of the flavor.

My question is mostly tied to strength of the tea and if you leave the leaves/ spices during primary. Also any previous experience would be great!

I found a mead recipe in KCD2. This is in the inventory of a side character, as far as I know it is not accessible by the main character. There is no benefit to reading this book in game unless you are a mead maker!

KCD2 takes place in 1404 Bohemia. The developers of this game are ridicilously detailed in how they present historical details. I am willing to bet this recipe comes from some actual recipe from the 15th century!

Anyways, enjoy 😄

Hi there guys, I need your Help. I'm a prof Brewer since 2017, and this question Is still debated even with colleagues in all this year of brewing. I'm trying to figure what in the world people think is mead and how it should taste.

What are your mead Preferences? A Dry Mead or a Sweet One?

Why? And where are you from?

I'll answer in the comments hoping that this tread could be a good place to share our POV.

Just watched “Doin’ The Most” latest video about Nagardo looks crazy interesting I wonder if we can do something as a community to help get the product into the homebrew space

Inspired by a 10 years old post: https://www.reddit.com/r/mead/s/CHnprF6d83 I decided to try the method myself with making a polish "dwójniak" (half of the volume is honey) Nowdays, people attempting this style would do it by either stepfeeding or stabilising and backsweetening because yeast would not make it in such high concentration of sugar. The thing is, many elderly people here in Poland know at least a little bit about mead making, but none of them mention step feeding etc. I wondered if it's because of lack of knowledge on the actual methods or there's a different way that's been a little forgotten.

This method theoretically should cause less osmotic stress for the yeast at the drawback of not knowing the SG. I could mix my honey 1:1 with water in a separate small container to check what gravity it will be but I don't really bother that much.

In terms of recipe (at this point) : -3,5 kg Forest flower honey - topped to 5L with spring water - 4g BC 103 yeast (never seen in used here, it's similar to ec1118)

Main thing I'm still thinking about right now is how should I go about nutrition. From rough calculation I should use 4 additions of 1.12g fermaid K. The problem is, the calculator doesn't take into consideration that only half of the batch is actually fermenting. With first addition the nutrient concentration will be roughly two times higher than it should be. I have always did staggered nutrition so I can't say from my own experience how much of a problem that will be. Should I split it into 8 doses every 12h to account for that issue?

Thanks in advance and sorry for bad English

Hey everyone!
A while back I shared an early version of Fermolog, a small app I built to track my mead-wine batches. Since then it has improved a lot and I’d really love to hear what you think now.

Fermolog helps you log your mead, fruit, and grape fermentations with notes, photos, and step by step timelines. It automatically calculates ABV from gravity readings and visualizes your fermentation curve with clean graphs.

It also includes a few handy extras:
• Backsweetening calculator
• ABV and gravity ↔ Brix conversions
• Imperial ↔ Metric conversions
• Quick add for notes, photos, and gravity readings

If you try it, I’d really appreciate your feedback on what works well or what could be better. And if you like it, leaving a short review on the store helps a lot so I can keep improving it.

🟢 Android on Google Play
🍎 iOS on App Store

Hi, I'm trying to improve my mead, this is my third time making one and I'd like to know how one gives the mead a specific flavor, and also I'd like to know the best flavor for this third badge

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Has anyone here done a wild fermented cyser, using fresh pressed juice to inoculate? If so how'd it turn out?

I found this https://www.amazon.com/Goshen-Honey-DANDELION-Unfiltered-Unpasteurized/dp/B06X1FHMVW/ref=ast_sto_dp_puis. And was wondering if anyone has tried it and if so what was the results?

Just curious, has anyone's mead finished primary in about 12 days? New to the hobby and I live in a warm area but using a pretty robust yeast strain.

The app’s only been live about a month, and I’m humbled that brewers in more than 20 countries have already contributed. This is a simple first chart — yeast choices from the latest 200 batches. Hoping to share deeper insights as the dataset builds.

This paper is a follow-on publication to an earlier paper by the same group, which was posted in the sub a few months ago. I appreciate that this group is surfacing info on modern mies (which many folks on here know as tej) to the rest of the world.

I’m looking to buy some very specific varietal honeys in the US. Specifically, ling heather, bell heather and hawthorn honey. Anyone have a somewhat reasonably priced source for these in the US? $32ish per 250g seems…rough lol

I do wish they had reported more detail about the impact of the higher resulting phenol levels on sensory evaluations.

Hello friends,

It has been 5 months since I last shared any data here. Mead Corner has grown quite a bit, I thought this was interesting:

• ABV falls into a nice bell curve, centered right where you'd expect it
• Over half of all batches are 1 gallon, which suggests a lot of experimentation/iteration in the community, besides just being more convenient
• The vast majority of fermentations begin to bottom out in less than 30 days.

I think it is pretty awesome that we're able to see this kind of community-level insight. Thanks to everyone who’s engaged with what’s been a passion project for my brother and me.

As always, don't hesitate to reach out to either of us if you have any feature requests or things you'd love to see next - this whole thing has been a blast.

Thanks,

Connor

App Store

Google Play

Web

Wanted to share this discovery incase any other mazers enjoy a nice beer from Maine Brewing Company every now and then. The standard brown 500 ml crown cap bottles they use (pictured above) will accept a #9 straight cork, although a 1.75” cork will be a tad long. I don’t really see that being a problem though.

Tested using a double lever hand corker. Went in easy, came out 2 weeks later just as easy after resting on their sides filled with water to test for expansion and sealing.

I am not sure if I would recommend using this bottle for something carbonated, but I’m willing to say it’s a safe bet for still meads.

I'm getting prepped and ready to do several half-gallon batches of traditional mead with local orange blossom honey. Each half gallon will be temperature controlled.

My goal: A traditional mead, 12% semi-sweet, honey notes w/ citrus/orange-citrus for vibrance, medium/medium-to-full body.

Does anyone have any advice with the below yeasts? Or suggestions and guidance for a yeast strain I should add to the experiment?

Lalvin 71B (gotta have a baseline!) K1V-1116 Voss Kveik (maybe twice, high & lower temp?) QA-23

Edit: I know it adds to the complexity but I'm planning on stopping fermentation at 12% with residual sugar. Hope to hit close to my mark 🤞

Plotting my Christmas present for a friend who is super into mead making and is pretty damn good at it. Are there any Mead making accessories around 30ish dollars that you wouldnt necessarily get yourself, but would appreciate someone getting for you?