So I saw that there's a thread on home brewing and thought I'd add home fermenting to the mix. For those who don't know, mead is basically wine made with honey instead of grapes. I've been making mead for a few years now and most of my friends are happy to be my guinea pigs when it comes time to taste test. Most of my batches have been pretty good hits with a few misses along the way. So far the concensus seems to be that my dry raspberry is the best and I make 5 gal batches whenever the berries are in season. At the moment I've got a mango batch aging, waiting to see if I need to tweak my recipe. I'd love to see if anybody else has tried this or has a favorite mead to recommend trying.