Y’all!! We just sampled the mead my son and I pitched last year on 11/1 that has been bulk aging in my dining room. One 5gal carboy is a basic recipe using Champagne yeast, and the other is called Swedish Apple Pie, a recipe I got from my buddy @Cowgirl.
The first one is dry and smooth, with a slightly tart finish, and the Swedish is sweet, rich and mellow. A splash of the Swedish in a glass of the dry is sublime! Can’t wait to try more recipes….Cheers 
So awesome! and v inspiring 
You need to share the recipe.
and the exact strains of yeast! 
I am so interested in this! Thanks for sharing! 
Hiya Eva, that one took a while, I’m glad it worked out well and will add it to my mmmead to do list.
Very happy to share! I have the ingredient list for the Swedish Apple Pie but need to locate my notes on the ‘basic’ one, and what strains of yeast I used. I’ll post all of it once i have it 
@skeggley good job linking to the original topic, somehow I couldn’t find it to post to this time! Folks - the SAP recipe is there, plus a few notes if you scroll thru. Also some good links & other info (and @ABB’s suspenseful short film 
) I promise I’ll look for the yeast info & post here later - now it’s time for bed.
Oh Eva, that looks magnificent!! I absolutely need to try this one day. You must have been so excited to taste it after such a long wait.
Thanks Cathie, I was and I wish we could all share a toast with it! I hope you do try it 
Ok y’all, here’s some deets:
The Swedish recipe:
4.5 gal water
12-14 lbs honey
1 tsp cinnamon
1 tsp cardamom
1 & a half sweet-tart crisp apples, chopped, skin on but cores discarded
We used a variety called Honeycrisp, not available everywhere but perhaps similar to Winesap or Jonathan
My son might have added a tiny bit more of the spices…and for this batch we used this yeast:
Going by a standard teaspoon per gallon measurement ???
We stirred this batch a few times then let it sit. Once it flocculated and was clear, maybe January? we gave it a taste. It was good! My sons were raring to drink it and be glad. But I convinced them to waaaaait for it 
The Basic/Dry:
……not entirely sure what proportion of honey to water, probably something I googled…….to fit in a 5gal carboy, but that is all, besides this yeast:
I liked the sound of this so we didn’t boil anything except the equipment:
It’s getting bottled this weekend 
Thank you so much for that @Eva. As you know, the yeast strain can make a very big difference to the end result, so I appreciate your effort to find the details. It will be fascinating to hear how it matures over time! 
Hi Eva, I like the basic mix and forget meads and had to reread your recipe a couple of times looking for the recipe before I realised it was just honey, water and yeast.
I have only used bread yeast in the JAOMs so had to look up your yeast to find our equivalent and found this, Best Yeast for Making Mead | Meadist which was interesting and relevant to Dawns above comment.
awsome and inspiring for all of us. keep growing
