Made with blackberries in primary fermentation and blueberries in secondary fermentation.   When it was bottled, the flavors of the fruit were distinct and transitioned from one fruit to the other beginning of the taste till the end. Can’t wait to try this one again in a few months after it has had a chance to condition.   We’ll see how the star rating ends up. 

I made this one on a whim.  I saw the apricot puree in the homebrew store and picked up a couple cans.  One can was used in the primary fermentation and another in secondary.  It is currently in bulk aging to let some cloudiness drop out of the wine and allow the flavors to blend.   I should have added pectic enzyme earlier.  But no matter, I will add some now and  just let it sit until it clears.  Taste wise it’s very promising.  Since this is in process, the star rating is set to a three.  Once the melomel has aged for a while, the rating will be adjusted. 

Fresh ginger with lemon juice from five lemons, lemon zest, and 18lbs of clover honey.  For spices, cinnamon and cloves were added.  This should be a sweet and spicy combination.  Think desert wine with a ginger kick.  Since this is in process, the star rating is set to a three. Once the mead has aged for a while, the rating will be adjusted.

This turned out excellent.  Best way to explain the taste was that it was close to a port wine in flavor.  Nice and tart with a hint of the honey notes. 

There a local apple orchard that I picked up 5 gallons of cider from.  Added 3 pounds of a wild-flower honey per gallon and champagne yeast.   Fermentation was brisk to say the least.  This finished semi-sweet towards dry and tasted like tart green-apples.