Well I've started my most adventurous mead to date. Based upon a recipe I found on another website. Caramel Apple Mead - 3 gallon batch 6 lbs mesquite honey fresh pressed cider to 3 gallons. (I think it was from Hartland orchard out on I66. About a third Stayman apples according the guy that did the pressing, so nice and tart!) 2 lbs 60L malt 1 lb amber DME 1 lb turkish honey 1 vanilla bean Yeast: Lavlin 1116 Initial SG: 1.136 The 60L malt was seeped in 1/5 gallons of cider at 155 for 45 minutes. Grain sack was then rinsed with the rest of the cider. Added DME. Added campden tablets, then waited 24 hours before adding 1116 yeast (rehydrated with GoFerm). Plan is to ferment until the yeast poops out, then rack into another lb of honey & sorbate (Probably turkish honey from Trader Joes. Original recipe called for buckwheat honey but I don't have a local source for that.) After 3 weeks in secondary plan to rack again onto a vanilla bean and then let it go for a year. (Not sure I'm patient enough for that. We'll see.) One mistake? Adding the DME when the liquid was too hot. It kind of turned into hard nuggets. I think it has all since dissolved, but I'm not 100% sure. Next time I'll let it cool a little more first. Taste before adding the yeast was really nice. This is only my second attempt at seeping grains. I can really appreciate the caramel flavors from the 60L Crystal malt. Yeast was added last night, and this AM I can see a few bubbles on the top of the liquid. I imagine I'll have to aerate the heck out of this one, and I do plan on some timed additions of nutrient/energizer. I'll be back in several weeks with an update.