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My previous attempt at a root beer mead was still and I now think that a carbonated mead will better open up some of the flavors. Also, I added some citrus to further curb the cloying aspects of the extract. In addition, I used wildflower rather than clover honey in order to keep more...

I made a dry mango chili mead that I (at least) enjoy. I did not notice any sour notes in the finished product. I used ripe mangos which I pureed and added to the primary--12 large mangos for 5 gallons. I used wildflower honey. Once fermentation was complete, I racked off of the fruit and added...

I would recommend using cocoa nibs over powder or bakers' chocolate. They have less oil and they will clear more quickly. I used cocoa powder in a mead 4 years ago and it is still cloudy. It tastes good, but looks funky. Chocolate Nibs

Here is what you need:

It is a simple traditional with root beer extract. I primed when I bottled with 3/4 cup cane sugar for 5 gal. I posted the recipe here: Mead Safari: Mead Day 2008

In Lubbock, Musselman's Apple Cider is now $1.50 per gallon at the Wal-Fart. I too started 10 gal.

Congratulations! Yep, people do this all the time.

It should be fine. Bulk aging is a valid technique. Bottle it and serve it whenever. :ban:

You may consider using K1V-1116. It will finish dry but it should preserve the fruit flavors better.

No, its extract used for people to make cream soda. I think they call it "vanilla cream soda" extract. Here ya go: http://www.midwestsupplies.com/gnome-soda-extracts-crystal-clear-vanilla-cream-soda.html

Just one plastic vial (I think its 4 oz). One is recommended for up to 5 gal of cream soda.

I don't understand the question. :ban:

Here you go! https://www.homebrewtalk.com/f80/little-joes-cream-soda-mead-261509/

Primary 15 lbs Clover Honey Juice of 1 lemon 5 tsp yeast nutrient 1 Vial WLP 720 Water to 5 gal Secondary Gnome Cream Soda Extract Bottling 3/4 cup sugar 1 cup water Steps Heat 2 qts water until steaming. Add honey to soften. Add nutrient to carboy and pour must on...

I made a cream soda mead that is sparkling. This is a crowd pleaser and the folks in my local brew club love it.

Hmm.. the yeast may make a big difference in this recipe. What kind are you going to use?

I always use fresh chilies in the secondary. If I want more heat, I will leave the seeds in as this is where most of the capcasin [sp?] is located. If I want more chili flavor I remove the seeds.

There are many. Do a Google search for "meadery" and you will find a bunch. Here are just a few: http://www.rabbitsfootmeadery.com/ http://redstonemeadery.com/ http://www.honeyrun.com/ http://medovina.com/

Doh! I didn't notice your question. Sorry! I use store-bought ciders that are on sale (as long as they don't have any preservatives). I have used Motts but I don't remember if it was for this recipe or not.

That is the ABV I got. I am not sure how you mean describe.. do you mean classification? If so, it is a cyser with pumpkin and spices. If you mean via taste then it is semi-sweet with prominent apple flavors and subtle pumpkin and cinnamon. Granted, I am terrible at trying to describe flavors. :)