All Grain Yeast:
wyeast rudesheimer Batch Size (Gallons):
6.5 Original Gravity:
1.120+ Final Gravity:
? Boiling Time (Minutes):
amber Primary Fermentation (# of Days & Temp):
3 Tasting Notes:
Hi ... this is my first post....and I probably have it in the wrong spot.
However, I have just started to homebrew... right now I have 3 batches of beer on the go and batch of mead ( the beers are blanch de chambly style, golden ale and a Canadian draft ) ... I got so exited to start brewing that I haven't let them finish before I put another batch on.
I also went out and found someone selling 21! 23L carboys for $40 ( lucky I know ) he also threw in a " roto keg " is takes CO2 canisters, and it's big enough to fit on my back! ....I'm gonna make alot of freinds.
Well my main reason for posting here, is this batch of mead I put on.... well its doing whats its supposed to do... but.... I worried I used to much honey
I went out and found someone that keeps bees in their back yard up here in calgary. And they reluctantly let 20lbs of there honey go to for $100.... great quality stuff.
I took 10lbs of that stuff and gave is a good dark caramelizing.... not burnt just heavily toasted.... I then proceeded to cool it down, add some water to make a syrup ...( yummy ) then added the last 10lbs of honey to... as chef's call it " temper " the flavor. Put the syrup in a primary topped it up to 6.5 ( roughly 24l ) with water.
I got hold of some " rudsheimer" yeast from a brewing shop that is a 2 min walk from my house. ( lucky again I know ) It's doing what it is supposed to do... itssa gurlglin and bubbling away .... but I am concerned if i used to much honey.... I couldn't even get a decent sg reading it was so heavy ... I guess time will tell
If the end product is to sweet... I can always dilute it with some water yes?
I love this site.
Also I'm looking for a great basic Strong Ginger beer recipe.