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Old 05-09-2012, 03:00 PM   #131
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I had a similar concern, I compare the alcohol tolerance spec for both and went with a wyeast product, because they seemed close enough to satisfy me. I have a local supplier who happened to have Wyeast products on hand, that was my only reason to deviate.

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Old 06-04-2012, 12:12 AM   #132
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When you rack the mead into the 1lb Buckwheat honey in 3rd stage do you need to dissolve it in any juice to thin it out so it dissipates in the mead evenly? Or do you just rack it into the mead and stir slowly?

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Old 06-04-2012, 09:14 PM   #133
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I heated my honey a bit, to aid in dissolving it. Some say heat it to kill microbes that may be present. Some say not to because it changes the flavor of the honey.

Let us know what you end up doing. Mine won't be bottled for a few months, so I must learn patience, as all wine makers must.

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Old 06-18-2012, 11:02 PM   #134
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This is going to be my next batch. I am so looking forward to brewing this.

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Old 06-27-2012, 09:15 PM   #135
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I just brewed up a batch this morning for the first time. The wort/must tastes frickin' amazing. I want to drink all of it now.

I was thinking, you could make up a batch of it without fermenting, and warm it in a crock pot as a non-alcoholic holiday party punch.

Or add fruit pectin and make a jelly out of it, for spreading on nutty muffins, or dropped into the divots of thumbprint cookies, or spread between layers of fluffy white cake.

Crystal 60 + apple juice + honey = culinary droooooooooool

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Old 07-07-2012, 01:09 AM   #136
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Im having a concern. About second stage where the must is in with the vanilla beans. I just moved the must to the third stage with the last LB of buckweat honey. But it seems that the must has picked up a very strong alcohol taste/smell I cant quite describe well from the second stage with the vanilla beans. Is this common and will it still turn out how its supposed to? Im wondering if maybe I could just leave out the vanilla beans in my next batch? Any suggestions?

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Old 07-08-2012, 05:12 PM   #137
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Sounds kinda good. Adding to the lists of next(s).

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Old 07-09-2012, 12:14 PM   #138
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Quote:
Originally Posted by MeadEnthusiast View Post
Im having a concern. About second stage where the must is in with the vanilla beans. I just moved the must to the third stage with the last LB of buckweat honey. But it seems that the must has picked up a very strong alcohol taste/smell I cant quite describe well from the second stage with the vanilla beans. Is this common and will it still turn out how its supposed to? Im wondering if maybe I could just leave out the vanilla beans in my next batch? Any suggestions?

Sorry, missed your post earlier, I wouldn't leave out the vanilla. Your still have a lot of mellowing to go through yet. Have you stabilized? I would expect that no more appreciable alchohol will be produced, and that the harshness will fade.
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Old 07-10-2012, 02:40 AM   #139
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Thoughts on substituting vanilla extract for the vanilla beans? I think the bean is what gave my batch problems.

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Old 07-10-2012, 11:52 AM   #140
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Quote:
Originally Posted by MeadEnthusiast View Post
Im having a concern. About second stage where the must is in with the vanilla beans. I just moved the must to the third stage with the last LB of buckweat honey. But it seems that the must has picked up a very strong alcohol taste/smell I cant quite describe well from the second stage with the vanilla beans. Is this common and will it still turn out how its supposed to? Im wondering if maybe I could just leave out the vanilla beans in my next batch? Any suggestions?
this sounds like a lack of age on the end product and not a factor of the vanilla bean. I would let it age good and long, try some down the road and see. Flavors will fade and mellow as previously mentioned.
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