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02-19-2013, 01:59 AM
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#651
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Feedback Score: 0 reviews
Join Date: Jan 2012
Location: Sierra Vista, AZ
Posts: 56
Liked 5 Times on 5 Posts
Likes Given: 16
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Started a Fireball Mead. Just one of the many pictures :P
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02-19-2013, 02:01 AM
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#652
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Feedback Score: 0 reviews
Join Date: Feb 2013
Posts: 8
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Quote:
Originally Posted by Atek
You're likely going to want more nutrient or that ferment may stall, at the least it will simply take months to ferment out.
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At what point should I add the nutrient? At 2ND ferment or now?
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02-19-2013, 02:07 AM
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#653
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Feedback Score: 0 reviews
Join Date: Jan 2012
Location: Sierra Vista, AZ
Posts: 56
Liked 5 Times on 5 Posts
Likes Given: 16
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I add nutrient and energizer day 1 when I'm mixing everything up. other people do a staggered nutrient addition. which is adding nutrient and energizer over a few day.
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02-19-2013, 02:12 AM
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#654
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Feedback Score: 0 reviews
Join Date: May 2010
Location: Boise, Idaho
Posts: 344
Liked 10 Times on 10 Posts
Likes Given: 63
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Quote:
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Originally Posted by shmafl73
At what point should I add the nutrient? At 2ND ferment or now?
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You can go either way, a lot of folks have had great success using the staggared nutrient additions method outlined in the sticky in the mead forum. It's a bit more work but it does work well. My first meads were just 3tsp nutrient up front, that may do ya fine too.
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"Gaurd your honor, let your reputation fall where it will, and out live the bastards."
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02-19-2013, 06:10 PM
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#655
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Feedback Score: 0 reviews
Join Date: Nov 2012
Location: St. Paul, Minnesota
Posts: 20
Liked 1 Times on 1 Posts
Likes Given: 1
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Blackberry on top. Apple cyser and raspberry on bottom. Hope these turn out. Used an eau de vie yeast coming close to 20% abv.
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02-20-2013, 08:40 AM
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#656
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Feedback Score: 0 reviews
Join Date: Mar 2012
Location: Stockholm, Sweden
Posts: 21
Liked 5 Times on 4 Posts
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Mead made from heather honey (very dark and with lots of flavours). Love the resulting colour and it's quite tasty. It's like instant metheglin.  |
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02-20-2013, 01:38 PM
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#657
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Feedback Score: 0 reviews
Join Date: May 2010
Location: Boise, Idaho
Posts: 344
Liked 10 Times on 10 Posts
Likes Given: 63
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Quote:
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Originally Posted by gilliam
Mead made from heather honey (very dark and with lots of flavours). Love the resulting colour and it's quite tasty. It's like instant metheglin. |
That's gorgeous, is it dry or sweet?
__________________
"Gaurd your honor, let your reputation fall where it will, and out live the bastards."
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02-20-2013, 03:07 PM
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#658
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Feedback Score: 0 reviews
Join Date: Dec 2011
Location: Delhi, ON
Posts: 143
Liked 1 Times on 1 Posts
Likes Given: 49
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Quote:
Originally Posted by mn_brewer_stpaul
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hi, can you please share your recipe for this cyser? I've made two myself, but I would like to compare as these were my first kicks at it.
thanks, |
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02-22-2013, 05:01 AM
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#659
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Feedback Score: 0 reviews
Join Date: Mar 2012
Location: Stockholm, Sweden
Posts: 21
Liked 5 Times on 4 Posts
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Quote:
Originally Posted by Atek
That's gorgeous, is it dry or sweet?
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It ended up with a final gravity around 1.010. There is some sweetness that creates a very nice balance with the rather spicy flavours. |
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02-27-2013, 09:40 AM
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#660
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Feedback Score: 0 reviews
Join Date: Apr 2012
Location: , AK
Posts: 189
Liked 12 Times on 10 Posts
Likes Given: 12
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The light cherry cyser. Nice and drinkable, at about 8% ABV.
__________________
There is one secret ingredient that makes anything better......time.
Primary: Empty :(
Secondary: Coco-cyser; Spearmint Hydromel; Banana Wine
Tertiary: Ginger/Orange Botchet; New England Spiced Apfelwein;
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