Welcome to the Welcome to the Got Mead? Forums. The internet's best and biggest Mead Community (we're pretty friendly too!).
Visit here first for posting rules, FAQ's about the forum and other important information. If you don't read, and get flamed, don't blame us....
04-18-2011, 12:48 AM
IMPORTANT: Please post your EXACT recipe, ALL ingredients and the quantities you used.
Have a question about aeration, SNA, FAN, YANC, the 1/3 sugar break, stabilizing, racking, bottling?? This is the place!
What kind of honey should I use? What about fruit? What about grain, spices, herbs, chiles or my neighbors annoying cat? This is the place to go.
Questions or problems with yeast, either domestic or wild? Here is your place. You can also post comments and criticisms about various yeast strains here.
What the heck is a lees stirrer? There's an auto siphon? Enolmatic...that just sounds...wrong! If you have questions about equipment this is your destination.
So I got tired of calling this a Brew Log since we're recording our Mead Making in this section
Mead industry discussions on everything from starting up a Meadery to hiring a meadmaker
Trying out the commercial meads? Perhaps, like me, you collect and have tasting parties. Post your reviews here, for all to see!
This is the virtual Gotmead Pub. This is the Got Mead? place to just, or talk about anything that grabs you. Drinks are low priced, and no fighting allowed, or I'll have Oskaar toss you out!
11-18-2014, 12:38 PM
Post your period meadmaking resources here, and any documented recipes you would like to share!
If you're curious about mead history and its origins, this is the place
Do you make beer? Want to post your beer recipes? Beer can be made quick, and can be a great stopgap while you wait for your mead to age out......
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