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Gonna jump in on this thread with a quick question. Should you add any fruits and/or fruit juices while backsweetening, or into the must for best effect?

A hydrometer is the first thing I'm gonna buy when I start getting the next batch ready

I'll give that a shot!

Ouch. Never thought of Amazon for this stuff, usually went through Northern Brewer.

It balances out; there isn't a brewing supply store for at least 60 miles or more.

Chillkat - Thanks a lot. That's a really comprehensive reply and I'll probably be referring to it for a while. Yes, the honey is raw and unfiltered. The people live only a few miles from me, so the honey should also have a lot of components specific to our area. As for rocket fuel, that's...

I have yet to pick up a hydrometer, but it's definitely on the list. I'm using honey from a local beekeeper. It would probably be a safe bet to use some potassium sorbate to make sure it stabilizes, right?

Thanks for the advice! I'll definitely give 71b a try. I'm thinking of using about 3-4 pounds of honey per gallon, and letting the yeast burn itself out.

I've changed my yeast for each one, trying to find a decent one. The last one I used was a red wine yeast, cant remember the strain. And as for fruit amounts, that's kind of what I'm asking. I'm not sure what amounts get the best flavor out, or if I should mash them, leave them whole, etc.

Hello all, I'm new to this whole schtick, and was looking for some pointers. I've only made a few batches of mead, one being blueberry and the other peach. The blueberry came out relatively dry and flavorless, but the peach came out quite nice. However, I'm looking for a decent method/recipe for...