Any homebrewers on this board also make mead? Love to hear your thoughts, successes, failures, experiments, etc... I got most of my basic info off of Homebrew talk's stickies, but I find the signal to noise ratio over there to be terrible. I have made one batch of mead, dry mead, 12.5, 1 gallon of wildflower, 1 gallon of clover. Pretty happy with it overall. I aged half of the clover mead on cranberries and it turned out very good. I attempted to age half of the wildflower on "spices" (cinnamon, ginger, nutmeg, star anise) and came out way too heavy on the palate numbing spices. If I want to try a spiced mead in the future I think I will try using the tincture method instead. I just picked up a small jar of honey at the local farmer's market (wildflower/alfalfa blend) and it has an amazingly rich flavor, definitely want to make some mead with it, thinking semi-sweet, straight mead. For anyone that has made a straight mead, do you add any tannins? I have heard a little bit of black tea goes a long way.