Fizzy mead 
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I mostly make low ABV carbonated meads.
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North Mountain is a good source for most supplies
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Truly, low ABV fizzy mead sounds amazing.
@Grey_Devil I’ll have to check that.
@DukeTrout pretty sure that’s the one hubs uses. Which means my Internet poking might be useful for you too. The online Austin Homebrew sells it with free shipping and will add a cold pack for $1.19.
I really liked their store and was sad they closed it.
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Thanks 
Hubs was all morose about the yeast. And here I have suggestions coming out my ears!
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Very helpful! Thank you!
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Has anyone made a mead with mint? I picked up some eucalyptus honey and I’m going to be making a hopped mojito mead and I"m unsure if I should make a mint tea or add dried or fresh leaves to secondary. I’ve found so many different methods people have used. Any advice would be much appreciated.
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I went to a brewery that did ales in south London, on the tour they showed us the fermenters, and said if we wanted, next time to come with a asterilized jar,and we could scoop all we wanted off the top 
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I believe that might be called ale or beer barm, it used to be used as a rising agent before commercially produced yeast and chemical rising agents were commonplace.
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I can imagine, folk back then were experts at waste not, want not…
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Mint is one of my favorite ingredients! And mojito is one of my most frequently made meads!
I like to add fresh mint leaves to brews even if I’m not looking for strong mint flavor. The yeast love mint leaves. They form visible colonies on the leaves. The mint flavor is subtle, though.
If you are looking to have a strong mint flavor, I’d suggest a sugar extraction. Heres a video for a mint simple syrup. That’s the best way to prepare it, but you don’t need it quite so watery. I’d go ahead and include the solids as they still act like nutrients for brewing.
You can do the same with lime zest, but DO NOT add the solids to your brew. Just add the syrup. I found very off flavors when adding the extracted zest to the brew.
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Thank you
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I have heard of this method, i know it has a particular name but you can use any citrus peels in a bunch of sugar and the sugar will pull out all of the oils from the peels. And then you can use that in other things
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It’s most commonly used in “state fair” lemonade. Bury the lemon peels in sugar until it becomes a syrup, then add the syrup to the lemon juice. It really amps up the lemon flavor.
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I made my cranberry raspberry hibiscus mead this evening… It has a SG of 1.042, so should finish a little over 5%. I made a 5 gallon batch, which is more than I normally make.
ETA:
I used this yeast
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I was a little worried when I got up and there were no bubbles in my airlock ( I use starsan in airlocks), but it’s now fermenting
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That always makes me nervous, too. I got as far once as adding more yeast, but then when I put the airlock back in place, it was already bubbling like mad. I just didn’t have a good seal on the bung. [insert face palm here]
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My cranberry mead is now transferred to secondary. It’s cloudy yet, so I’m going to have to transfer again in a few days.
I tried some in shot glasses both dry and with different amounts of honey before I transferred and the fruit comes out more with honey. I don’t want it to be sweet though, so I’m going to add small amounts and sample until I get it where I want it. That will be done after it has cleared more.
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How long does it take for it to precipitate the cloudiness out? 
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