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I actually get my stuff locally, but for sake of descriptions I will use this website. The store I go to has about everything Northern Brewer has. As far as bottles, I buy new. I don't drink enough to bottle 5 gallons. Use this...

Still waiting on my mead to clarify, its going to be a while. Ended up a nice amber color. That is about the color I've been told Strawberry ends up.

My brood juice seems to prove difficult to clarify, looks like this one will be setting for a while before bottling :/

Everyone should use a hydrometer to better understand the alcohol content your solution can produce, and where it eventually ends up. Pectic Enzyme isn't necessary, its not a bad thing if you drink wine with the pectin still in tact. It just makes for a nasty appearance is all.

Helps speed fermentation and tends to curb sulfur smells/tastes by keeping the yeast from breaking down.

Well not a lot of people do what I did. Me and my dad have read books published on beekeeping in ancient civilizations. Just about every culture that has raised bees and made alcohol did so with honey. Often times with the entire hive, bees and larva included. I decided I wanted to try that...

You are lucky, I can't seem to find any of the good English Meads anymore. Lurgashall is by and far my favorite. Haven't seen it for over a year here. But I guess its the price to pay now that we get most English and French Ciders here. I use Liquor Quik Super Kleer. Just not sure how...

Well I believe my first mead has become stuck... but it tasted pretty nasty with all of the acid/tannin I put in. Good news is my second batch, with the Brood/Pollen/Honey Comb included is down to 1.000 already. Looks pretty nasty, I'm guessing no amount of clarification will clear this one...

I add my nutrient at the start, some give it a few days. But I was always taught to put it all in at the get go.

There are a few different ones which are popular The ones I know of are Fermaid K Fermax and DAP(Diammonium Phosphate) I use DAP, its about the cheapest and easiest to find. edit-storage Ideally you want to store it at around 55 Degrees Fahrenheit, or abouts. But never above...

Most things will need a nutrient. And most wine makers will want to use a nutrient(for faster fermentation). I would say any sort of a frozen juice concentrate would require a nutrient. You won't have a lot of the fruit left if you just use frozen juice. I would highly recommend using one...

I HAVE A TREAT! Pictures of my partial whole hive mead. My father found a hive that only had drone brood as they had no queen and no viable eggs for a queen cell. I tore into two frames for: Honey, Pollen, and Brood. I used a capping tool to pull the caps off of the honey and to expose brood...

Well the gel would be from pectin. A lot of brewers use a pectic enzyme which will break it down when you begin fermentation, allowing for more material to use when fermenting. It also helps with clarification by breaking up the pectin and allowing the wine to be more transparent. All of the...

Eh I would've left it until racking off sediments, just to get all of the sugar and flavor out. I guess I would say freeze it and use it in the next batch. As far as getting sick, it shouldn't hurt you. If you did any sulfiting to the must then there shouldn't be much left to make you sick...

Before or after it has been fermented?

Oh boy.... my dad is working splits at the moment. Taking colonies of bees and splitting them into two groups each to prevent swarms. He found something interesting. If you know much about bees you will understand. He found a colony with no queen. The workers began to fill all of the...

I haven't seen mead specific books, but there are some great sites on the interweb to assist you in your journey. Definitely look into use of a nutrient. Most recipes you will find will be here and there scattered in general wine books. I know this may sound atrocious to people who work with...

Apis Mellifera juice! Its fermented Honey(mainly honey, other things can be added). It has extensive history with many of the worlds civilizations. Obviously the Nordic people, and majority of areas in Africa have versions of mead(notably Egypt). Its typically low in alcohol content...

Let me know how the color turns out. Or did it stay bright red after fermenting?

I have recently taken up mead making. We have had bees for several years and ended up with a pretty hefty stock of honey. Mead was always something I enjoyed a great bit, best in my opinion being Lurgashall out of England. On 3/25 I started my first batch using honey from 2001(yes, that...