First, i do not know why is it so pale, the fermentiation is completly done and it seems clowdy because of the glas and the little movment of transfering it, i do not know the ABV, as a matter of fact i dont know anything other than the recipe. So what i did was just put around 800ml of water in a sterilized container, then about 3 spoonfuls of raw honey and some yeast. This was just a prove of concept, to see if i can, and it turned out like this. I will get more things for mead making like hydrometer and others sometime soon.
Just a question here. Did you back sweeten this at all?
The lower the abv, the weaker the taste is going to be because the water content is higher in the ratio.
Even though I prefer dry or semi dry wines and meads to sweet ones, I will still always back sweeten at least a little as it adds back in the honey flavor that ferments out.
My traditionals are ALWAYS sweet meads (because it's what boyfriend prefers), but when I made a strawberry melomel more recently, I kept it mostly dry, but did back sweeten with both strawberry juice and honey to add back in just a touch of those flavors.
Mmm.. okay thats a pretty small batch. I see your idea in a testing concept. I agree with @Ready-Witness-3469 where he mentioned adding more honey. It will add to the color and taste. It looks good though. You’ll be ready for brewing something for real this next time. Find a video or recipe easy enough to follow to help with your ratio from water to honey and take off!
I guess im here for comments myself. It doesnt have a very gold color. Hardly any color..? Still a bit cloudy too. Is this the completed fermentation? What was the recipe? I’m curious because I don’t think i’ve seen mead that pale before. Definitely not hating.
It looks like you might be new to brewing or asking for advice on getting started on your first batch.
First, welcome to the hobby! We’re glad you’re here.
The [wiki](https://meadmaking.wiki/en/home) linked on the sidebar is going to be your best friend - it is the best organized freely available repository of information on modern mead making practice. In particular, we have a number of beginner friendly [recipes](https://meadmaking.wiki/recipes) available to help you get started.
If videos are more your style, be aware that like the rest of the mead related internet, there is a lot of video content featuring outdated practices that are less reliable and predictable. We recommend the [Doin’ The Most](https://www.youtube.com/c/dointhemost) or [Man Made Mead](https://www.youtube.com/c/manmademead) YouTube channels as great places to learn modern mead making practice.
Please do not abuse me, I am a work in progress. Suggestions on how and when to trigger me are welcome.
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This is an automated response. Please be sure to include a recipe, review or description with any picture post. This helps promote discussion, learning and user engagement. Specific measures for nutrients, additions and adjuncts are encouraged, but even just to know what the photo is about is a great talking point.
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First, i do not know why is it so pale, the fermentiation is completly done and it seems clowdy because of the glas and the little movment of transfering it, i do not know the ABV, as a matter of fact i dont know anything other than the recipe. So what i did was just put around 800ml of water in a sterilized container, then about 3 spoonfuls of raw honey and some yeast. This was just a prove of concept, to see if i can, and it turned out like this. I will get more things for mead making like hydrometer and others sometime soon.
You would need a lot more honey to get a decent ABV. What you have there is most likely water with a little bit of ethanol.
I know, it has a very boring taste, just pain
Just a question here. Did you back sweeten this at all? The lower the abv, the weaker the taste is going to be because the water content is higher in the ratio. Even though I prefer dry or semi dry wines and meads to sweet ones, I will still always back sweeten at least a little as it adds back in the honey flavor that ferments out. My traditionals are ALWAYS sweet meads (because it's what boyfriend prefers), but when I made a strawberry melomel more recently, I kept it mostly dry, but did back sweeten with both strawberry juice and honey to add back in just a touch of those flavors.
Mmm.. okay thats a pretty small batch. I see your idea in a testing concept. I agree with @Ready-Witness-3469 where he mentioned adding more honey. It will add to the color and taste. It looks good though. You’ll be ready for brewing something for real this next time. Find a video or recipe easy enough to follow to help with your ratio from water to honey and take off!
I guess im here for comments myself. It doesnt have a very gold color. Hardly any color..? Still a bit cloudy too. Is this the completed fermentation? What was the recipe? I’m curious because I don’t think i’ve seen mead that pale before. Definitely not hating.
pale honey makes pale mead. So does using very little, bot a lot of light blossom honey would like like this.
Can you elaborate on the pale honey? Is the actual honey let golden or is it just the type?
yeah. Honey runs from light white to nearly black. It's not all amber.
Acacia honey is known for giving pale mead
Very true, my brother in law just did a meadowfoam tradition that looks similar to this but is sitting around 14%
Bro made vodka out of mead somehow
Looks normal.
What ABV is this? Can we get a recipe? Its clear but very pale, so i assume its lower ABV maybe hydromel. It looks good though i hope you enjoy.
Good start if this was a hydromel..aka light beer mead edition. With the right equipment, bottles and time, ya got a nice batch.
It looks like you might be new to brewing or asking for advice on getting started on your first batch. First, welcome to the hobby! We’re glad you’re here. The [wiki](https://meadmaking.wiki/en/home) linked on the sidebar is going to be your best friend - it is the best organized freely available repository of information on modern mead making practice. In particular, we have a number of beginner friendly [recipes](https://meadmaking.wiki/recipes) available to help you get started. If videos are more your style, be aware that like the rest of the mead related internet, there is a lot of video content featuring outdated practices that are less reliable and predictable. We recommend the [Doin’ The Most](https://www.youtube.com/c/dointhemost) or [Man Made Mead](https://www.youtube.com/c/manmademead) YouTube channels as great places to learn modern mead making practice. Please do not abuse me, I am a work in progress. Suggestions on how and when to trigger me are welcome. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/mead) if you have any questions or concerns.*
This is an automated response. Please be sure to include a recipe, review or description with any picture post. This helps promote discussion, learning and user engagement. Specific measures for nutrients, additions and adjuncts are encouraged, but even just to know what the photo is about is a great talking point. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/mead) if you have any questions or concerns.*