Recipes, Tutorials, and Themed Brews

Finalizing and tasting our Dungeon Crawler Carl-inspired melomel: Mongo’s Slobber and Sinew! After sitting on wine tannins to build up the mouthfeel, this high-gravity strawberry cherry mead is ready for finishing. We’re doing a quick hydrometer check, racking off the lees, and balancing the flavors by back-sweetening with raw wildflower honey to lock in the ultimate semi-sweet profile. If you’re learning how to make melomel at home or want practical mead-making tips on finishing, rack-backs, and balancing acid versus sweetness, this video breaks down the exact process. We cover how to handle young mead off-flavors, maintain sanitization, and prep your batch for thermal pasteurization to prevent re-fermentation in the bottle.

Today, we are following up on our strawberry cherry mead (Mongo’s Slobber and Sinew) to check in on how primary fermentation went after two weeks in the fermenter. We aren't rushing this process. The fermentation started off strong and finished down dry, so we are taking a hydrometer reading, calculating the final ABV, and doing an initial taste test. Because the berries stripped of their color and left behind a flat mouthfeel without enough tannins, we are racking over to secondary fermentation to clear the mead off the heavy fruit sediment and adding wine tannin to build up the body. Watch to see how to handle fruit racking, tannin adjustments, and managing air exposure during secondary!

If you’ve been paying attention in the dungeon, you know that certain powerful creatures are easily offended. And when they get appalled, blood gets spilled. Today, we are brewing a mead designed to look like it came straight off a fourth-floor battleground: Mongo’s Slobber and Sinew.

This is a fruit mead, also known as a Melomel. We are aiming for a terrifying, deep blood-red color by combining three pounds of whole strawberries with cherry juice and honey. Because of some previous dungeon chaos (check out the Carl's Jug O' Boom video for context), this batch is coming in a little stronger than planned, with a potential ABV around 14%.

Grab your favorite fermenter and let's get brewing!