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Most beekeepers will harvest once or twice a year, but they generally sell out before Christmas. The price may come down in a month or two when theres more of the fall honey harvest on the market, but generally speaking, beekeepers can ask $20/quart (3lbs) and sell out before the holidays. If...

Have you tried the local beekeeping association? http://www.kansashoneyproducers.org/Home_Page.php They can probably help you find someone close to home who can supply you with some honey. Gotta find the local beekeepers, to find the local honey

Where are you located? The shipping prices can be steep, so it helps to try to find an online source closer to your location, rather than something across the country.

So it came time to take the fruit out of the Blackberry-Cherry, and rack it to secondary. Scooped the fruit out with that little strainer you see there, and let it sit in the bowl. The fruit/cap I took out eventually gave up some mead, which I poured back through the strainer into the back...

John, I'm glad to read at the end that you're looking forward to doing something every week with your father. Brain afflictions are horrendous. I deal with the other big 'A', every day; not Alzheimer's, but Autism. I dont speak on it much generally, because I already live it, but there are...

Everything seems to be early this year, in the Northwest. I missed the cherry harvest, my blueberries and raspberries were early, and im sure the apples, pears and grapes will all get pulled early too. As for the blackberries, which are a month early themselves, you might have to travel outside...

Just a visual update this time; 2015 Pineapple Mead 2015 Blackberry-Cherry Mead

Young wines can often have a 'green apple' sort of flavor. It's definitely young. Oxidation is different

Didnt get the camera out today, but the Blackberry-Cherry started fermenting overnight, all by itself. So no pectic enzyme. It's been going all day, smells fine so I'm letting it. SG: 1.100 pH: 3.16 Added 2 quarts of water to the must; added 1 level tablespoon Calcium Carbonate to 1 cup of hot...

The Pineapple Mead is fermenting away, smelling amazing. To start another, I grabbed the two 1-gallon ziplocks of blackberries from the freezer And then they thawed out So then I grabbed the cherries Pitted and added those Hit the berries and the cherries with a potato masher...

I usually try to down-size as the batch gets smaller so I dont have to add anything. If that doesnt work, I have some basic Mead that I use.. You could probably get a bottle at the store if you didnt have anything else and didnt have a smaller vessel.

Dont do anything drastic if it doesnt taste perfect; Meads take their sweet time pulling themselves together, and they can go through some pretty funky phases before they "come out the other side"

That's definitely not a problem, lucky man! Either way, whether its wax or an infection, I would still rack and leave it behind, add K-meta and keep an eye on it for a bit. It should be just fine, but I prefer to be on the safe side personally.

It could be wax, but I'd think it's unlikely unless you know you bought unprocessed, unfiltered, basically straight-from-the-beekeeper, honey. More likely, its some sort of surface-infection. Leaving it behind wouldn't be a bad idea, but K-meta should knock it out either way. Personally, I...

This is spot-on, here. Eating apples, Goldens, Red, apples like those, make good wine, but the flavor takes time to turn from "dirty dish water" to actual apple wine. Letting it sit will definitely help. Low temps do make a big difference, for sure. But the beauty of a good apple wine in is...

I dont make many kits, which I see that's what you're working with here. But just food for thought; this is what I do on purpose, when it comes to working with fruits and raw ingredients. I use 5's and 1's. The 5's end up with the clearer wine, and the 1's end up holding the sediment and fruit...

A grilled peach melomel sounds amazing! Make sure it's degassed, and then wait. The batches on the first page were done without any clearing agents, except for the Bentonite added during fermentation. The rest was a thorough degassing, and waiting. They can hold an incredible amount of CO2...

I'd add 1/4 tsp K-meta to the carboy you're racking into, and then rack the wine on top of the k-meta powder. When there's an inch or two of wine in the receiving carboy, give it a good shake, and between the incoming wine splashing and the shaking, the k-meta powder should dissolve pretty well...

That sounds pretty nice, actually. I remember reading that pineapple wines are generally related to something like a Chardonnay when they're finished; the pear would probably be really good, in there. R-HST and W15 are probably my two favorite yeasts, so far. Here's the notes I have for them...

That's about what it felt like though, it was so ripe that it just mushed between my fingers lol This is only a gallon batch; I dont usually take notes or anything - I'm not as precise as one might (read: should) be. I know it's 1 quart of honey, I know its 3.5lbs of pineapples.. That about...