Me and the wife have been making mead and wine for about 15 years but just got our first 2 hives this year. We have been hosting a local aviaries hives in our Wineyard since last spring and he has decided to be our beekeeping mentor after I showed him what we do with fermenting honey. We have always like a LOT more fruit in our meads, not just some pale coloration and faint taste most melomels seem to end up with. In some of our Meads we use 4 gallons of pure elderberry juice, or blackberry or black raspberry juice from our own berries and mix it into a gallon and a quart of honey. One big step forward for our meads is when we found out there are a lot of different kinds of honey flows around here so we got to try the tulip poplar and locust honey last year in our meads, what a fantastic change in everything over store bought honey. We ferment to dry and then back sweeten with honey and let it set a while to clear. We did a locust black raspberry from our own farms Wineyard and I think its one of our best of any kind of wine we ever made. We are planting trees and bushes and have seeded some more clover out into the pastures.
West Virginia Mountaineer Jack : WVMJ