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Old 02-19-2014, 09:13 PM   #11
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My guess is that the cactus fruit juice behaved like additional water and diluted the sugars in the honey enough for fermentation to occur. Honey is really no more than highly concentrated sugars , so concentrated that you don't need to preserve them in any way to prevent fermentation or spoilage from taking place. Quite the opposite: You do need to dilute the honey with some liquid (could be water, could be fruit juice) in order to allow the yeast to bud and ferment the sugars. I am making a mead in which I used papaya juice to dilute the honey (about 3 lbs of honey in one gallon of papaya juice).

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Old 02-20-2014, 01:17 AM   #12
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My guess is that the cactus fruit juice behaved like additional water and diluted the sugars in the honey enough for fermentation to occur.
I didn't add the cactus fruit juice until the mead was already almost a year underway, and it was already behaving like a light syrup. So that's not it.. but I do know that it started behaving like a regular liquid quite soon after diluting it with the juice.

Papaya is good fresh, but you ever have it overripe? I'm not sure that's gonna be a nice flavour. If you remember me by the time its finished, let me know, ok?

Cheers!
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Old 02-20-2014, 01:20 AM   #13
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You know honey behaves differently, more fluid, when its warm.. I did keep the stuff rather comfortable in there. Mayhaps that has to do with the yeast's vigour in such a harsh environment?

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Old 02-20-2014, 02:05 AM   #14
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Hm, perhaps the sludge of yeast had enough volume to ferment in that area, and as fermentation spread - additional water was produced and the yeast could move around.

A peculiar way to ferment, for sure.

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Old 02-21-2014, 05:43 PM   #15
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Its easy to accumulate a portfolio, since it takes awhile to mellow out (the hard part is being patient enough to wait) Sofar, since starting meads mid last yr, my Mead portfolio that i have (1 gallon each)

-JAO
-JAO with Craisins
-JQG
-Berry Blend
-Cranberry Pomegranate
-Orange Blossom Honey Mango Tangerine
-Blackberry
-Grapefruit
-Cherry
-Strawberry Kiwi
-Crazy 6 Gallon batch of Cyser, aka "Aiming Fluid"
-Currently fermenting Blueberry Pomegranate

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Old 02-26-2014, 01:55 AM   #16
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I highly recommend lime peel as an addition to your sweet berry/stone fruit types.. blackberry, cherry, pomegranate, etc. I really like it with apple, myself.

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Old 02-26-2014, 02:39 AM   #17
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I highly recommend lime peel as an addition to your sweet berry/stone fruit types.. blackberry, cherry, pomegranate, etc. I really like it with apple, myself.
Do you prepare it as 'zest' - where you grate it off? or do you literally put the peel in - pith and all?

Secondary? Primary?
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Old 02-26-2014, 05:05 AM   #18
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I usually put in a whole lime sliced up, actually. But my first go was the peel, as you would peel an orange. I don't use primary/secondary ferments, but usually keep my whole ingredients during the entire ferment process. So I wouldn't know that.. but I think the peel takes a while to combine with the brew, so secondary? Just a guess. If you wanted just for the primary, zest might be okay. I like it cuz it gives a very mellow, bitter citrus quality.. just a shade of it. For a five gallon batch? 5 whole peels' worth (or zest) or 5 whole fruits. Make sure to use organic, since all farm chemicals/pesticides accumulate primarily into the skins of fruits, citrus especially.

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Old 02-26-2014, 06:13 AM   #19
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I usually put in a whole lime sliced up, actually. But my first go was the peel, as you would peel an orange. I don't use primary/secondary ferments, but usually keep my whole ingredients during the entire ferment process. So I wouldn't know that.. but I think the peel takes a while to combine with the brew, so secondary? Just a guess. If you wanted just for the primary, zest might be okay. I like it cuz it gives a very mellow, bitter citrus quality.. just a shade of it. For a five gallon batch? 5 whole peels' worth (or zest) or 5 whole fruits. Make sure to use organic, since all farm chemicals/pesticides accumulate primarily into the skins of fruits, citrus especially.
I added 5 local oranges (found a tree of divine oranges, I can't believe how good they are - almost a raspberry flavor) to mine. Very little orange flavor came about, but a bit of a strong pith-derived bitterness. Thats why I was wondering about the lime.

I'll give it a go on my next fruit based mead, though. Thanks
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Old 02-27-2014, 11:04 PM   #20
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Organic limes usually have very little pith, especially compared to an orange. I get a good balance of citrus undertones with little pithy bitterness. Good job on those oranges. I'm happy to know when it comes to oranges I should stick with the zest instead of the whole peel.

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