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I have decided I want to try to make a "chocolate covered cherry" mead. Using cacao nibs, cherries and vanilla beans. Sweet ,with lots of flavor. Would it be best just to make a traditional mead and add all the ingredients in secondary? Or would primary be better? I've seen a lot of folks say...

As a new home brewer (honeywine) I have heard conflicting views. Some say take your initial reading before adding your yeast, some say after and have heard a few say that it really doesn't matter. In the interest of accuracy what is the general consensus among the veteran brewers ? Thanks...

What would the more experienced members say this gravity reading is ? Looks like 1.117 to me ? Thanks

What would the more experienced members say this gravity reading is ? Looks like 1.117 to me

A little shot of my first two mead batches. On the right ,my traditional (methicglyn) mead w bluberry blossom honey. And the left is no water melomel cherry juice with buckwheat honey (this one's gonna be thick I imagine lol. Both are fermenting nicely 🤘

My first no water attempt left me with some questions?? I used 2.5 lbs of buckwheat honey,knudsens tart cherry juice (112 oz.). I rehydrated my yeast (EC-1118) in go ferm and pitched my yeast. M starting gravity was really high (about 1.150) then I added a few grams of fermaid o. I just started...

Greetings . My name is Steve I reside in central Florida. I recently have decided to start brewing my own mead. I really like drinking it ,so I figured I might as well make my own. So here to learn as much as I can from more experienced members. Ive already learned a lot on my own going down...