Recent content by amaycock071

Second post of the day! :D I was wondering does anyone has any equipment that takes readings of a brew in process? I was thinking of making a demijohn take readings from the liquid to ensure all the variables are maintained (like temparature and fermentation rate) or monitored (like pH). The...

Hi guys, post number 1 of 2 today! Does anyone here treat their honesy before they use it in fermentation? What I mean by treating the honey is anything from ageing it, to burning it for bochet, or to flavour it with herbs etc or any other method you use directly on the honey prior to...

Hi guys, I'm wanting to do some summery meads ready for the good weather we will have this year (wishful thinking I know... especially coming from the UK!) and had a few ideas. 1. Blackberry cyser 2. Ginger and Orange 3. Raspberry capsicumel 4. Dandelion and Burdock??? 5. Braggot...

That seems about the same amount that I would use. It mainly goes down to what yest you use but say if you went fully for it and tried to push it as far as it will go (maybe with lalvin EC1118) then you could probably expect to see about 14/17% from it depending on if there are any other sugars...

If you're a lover of coffee, I highly highly recommend this. Coffee mead has a wonderful flavour. My recent batch of this was a "caramel coffee" and vanilla mead. Vanilla complements both flavours brilliantly giving them a lovely smoothness too. Even as a young mead it's pleasant to drink so you...

Ginger and citrus or mint and citrus flavours would all make great summer refreshers. You don't even need to specifically make it low ABV as you could use as a long drink mixing it down with a little lemonade or soda water over ice. Let me know if you do come up with any recipes though as I...

1 Gal Coffee and Vanilla Mead... Lots more to come! Total: 313.25

wow I can just imagine having 20 lined up all neatly in a row. That would be a beautiful sight to behold! I could only afford mine as I liquidated part of my last hobby into this one and thought why the hell not.

You've all missed one more method of oaking guys... oak ageing in an oak cask! I literally just started my oaking yesterday adding 15litres of traditional sweet 7% mead to my oak cask. I was excited when I bought it but now I am even more excited by the prospect of what will yield from my lovely...

Kinda obvious which is which from the colours but here I have my bochet bottled last weekend and my banana melomel with gold leaf (for the girlfriend) bottled the weekend before that. The banana melomel tastes less like banana than I would like due to the fermentation process changing its...

anyone got any suggestions? :)

Hi guys! On of my friends and I were discussing meads again over the weekend and we wondered if anyone has any experience using oats. We know that in the brewing of bitters and stouts etc that adding oats give a "full mouth" feel to the brew and I thought this could be interesting with mead...

As you're using a bucket (and assuming you've not got the proper degassing equipment like me) I'd suggest my way of degassing. I'm using a spatula to stir the must. The holes in the spatula agitate the must enough to release the CO2 and as you're stirring and not "sloshing" there is minimal...

I'm trying to do a banana and chocolate melomel at the moment and I am trying it by adding water that has had bananas stewed in it to honey. For the chocolate flavour I am soaking cocoa beans in vodka and will add this when I age. Might be something to consider :)

Hey guys :) I saw a couple of posts on here about this type of mead and it did sound very tempting. I've been writing up reports on my blog to keep a diary of everything I do. Let me know what you guys think :) http://meadbrewing.blogspot.co.uk/