We’ve been making melomel for a few months now, using red or white dragonfruit flesh. We haven’t been drinkers of alcohol, however we’re making an exception with this beautiful drink before bedtime, which, I have to say gets you off to sleep fairly quickly.
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Look at that lovely liquid 
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I’m about to pitch a small (1 gal) batch myself, was planning on just a dry mead to enjoy at the end of summer. I’ll keep you posted!
Have you tried jun? Basically kombucha but made with green tea and honey rather than black tea and sugar. Requires a different scoby. Finishes in 4-6 days, 1-3% alcohol.
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Hi Eva. No I haven’t tried jun. I’ll google scoby. I’m new to wine & alcohol making, therefore I’m new to all the terms associated with it, “pitch a batch” I like.
I’m pitching a small batch (about 7 litres) of apple & ginger to see how it goes. I blended apple in rainwater & used ginger peel, plus some lemon juice. It hasn’t started to ferment yet, according to the air lock in the lid of a 10 litre plastic bucket. I hope I didn’t kill the yeast in the honey with the warm water I used to mix the honey in. Apparently ginger peel contains a lot of yeast, so I’m keeping my fingers crossed. It’s been 36 hours. I’ll give it another 36, then take a look in.
I’m also making alcohol with a second hand still I bought. The alcohol is for a propolis tincture. The first batch came out at 75% abv, which seems to be working alright, however not as fast as the 1 litre of 90% abv that was given to me last year by another beekeeper, whose ph. no. we lost, otherwise we’d try to acquire more from him. It’s been a great learning experience, with a lot of fum making my own.
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It’s all a lot of fun I agree! Jun-making will be right up your alley too. It’s a delicious probiotic drink with a nice fizz to it. Best I ever made was with strawberries from my dad’s garden, I’ll look for some pics to post 
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