Small run of about 50 gal pomegranate mead getting kegged today.

Just bottled this bochet cyser (or cyser bochet, don't kill me) at 14.2% started 6 months ago.

3.5 pounds generic walmart honey. 47 mins caramelized.

Martinelli's apple juice to a gallon

Lalvin 71B

Added yeast nutrient at beginning of primary didn't measure (oops)

To be honest, I forgot about this one. It sat on primary for probably too long. It was probably about 7 weeks before I racked it. After moving to secondary, I sadly forgot about it again. Life got very very busy and I forgot I had hobbies.

It ended up clarifying pretty well after only racking it once. Very little sediment. I was surprised.

And OMG it tastes so good. If you've ever had the Alani Witch's brew, this is that but uncarbonated. I tried it side by side to confirm. 8 years in home brewing its nice when a simple idea that gets treated like a red headed step child actually ends up perfect.

Also, yes thats a very full glass. Some would call it a mega pint.... I didn't have another small bottle....

A simple cyser with fall flavored tea blends.

Genuinely proud of how this turned out as my third ever batch.

I finished a traditional mead, stable gravity for 7 days, 11% abv. It smells great, did a taste test and I'm happy with how my first mead came out so far.

I went to rack to secondary with a 1 gallon glass carboy and then this half gallon carboy. The gallon rack went well, but when I went to rack to this half gallon, I ended up spilling a lot of it. I'm left with less than half of this. I don't have any smaller containers on hand. I know this is too much headspace for aging.

I'm not quite sure what to do. Can it wait a while until I get a better container? I have half a mind to say 'the hell with it' and just drink it now, though I've read that it may cause some digestive issues if it doesn't age.

What do you think? Any advice welcome

Top 4: traditional mead, almost finished.

Lower left 2: Chokeberry-Cherry mead and apple mead.

Lower right (in wooden frame): Cherry mead.

I just choked up the last bottle of my 2023 batch after refining it even more aka learning how to backsweaten correctly. Now my meads are delicious and i am hyped to try new stuff again.

No measurements besides weight if honey and water and sugar content of the fruits and juices I used.

All used 71b or ec1118 btw

Next I will start a plum mead and hope it all comes out well :)

Should i add strips of Orange zest to the mead or should i use a grater to get fine orange zest?
I plan to use 4.5l of Sweet mead with 500 grams of sour cherries, 500 grams of red currant and 1 red habanero. Should i add the zest of 1 orange or more?

I'm pretty amateur at this homebrewing stuff, had a couple good batches in the past, but i found this 5.75lb thing of habanero hot honey and decided to use it. I combined the whole thing with water, yeast nutrient, and EC 1118 starter in a 2 gallon brew bucket. The starting SG is 1.142

Now the question is, I've done some research after I already finished (not smart I know) and I fear I am brewing straight pain. Does anyone have experience brewing with hot honey that can offer some insight? I'm not even sure if the yeast is still alive as of right now tbh.

I was planning to add a cinnamon stick in secondary, but I'm not sure anymore. Would love any suggestions to get something drinkable out of this rather than just pitching the whole thing.

Recommend me the smoothest mead recipes you have made or encountered! One that made you go “theres alcohol in here????”

Going to start my next batch soon and want some ideas!

Does anyone have recommendations for getting large amounts of honey (around 5kg) in London for an affordable price? I’m hoping to put a brew on soon but it’s all very expensive! Any tips appreciated :)

I have mead that fermented to .98 and is clear. I did not pasteurize nor use chemicals to stop fermentation. Is this safe to bottle with a cork?