Recent content by Dragonbeard

If it was kept very still, it is most likely co2 that was suspended. It should stop bubbling in a matter of hours.

I thought last summer that Watermelon pulp with two 24h pectase and sulfite cycles before racking on active mead would be a good idea. I think I can still smell it in my basement sometimes...

Time that I showed my collection. Starting brewing this summer, so haven't bottled anything so far. From left front to right back: 2*5l clover honey traditional 5l blueberry melomel 5l apple melomel 5l cherry melomel 5l watermelon melomel 5l banana melomel 1.5l balsam honey traditional 1.5l...

Considering he put 300g in 8.5l of water that calculates to 35g/l. Don't think that's a coincidence. Do let us know if you manage to adjust the recipe to create a salted alcoholic beverage that makes you gag after getting tipsy.

1070+ 10l Traditional clover 5l Watermelen melomel 5l Banana melomel 5l Cherry melomel 5l Blueberry melomel 5l Cyser 1.5l Traditional Balsam 1.5l Traditional "Summer Honey" 1.5l Traditional Raspberry = 39.5l = 10.4 1080

In Flanders we call tart/sour cherries "Krieken". Not sure if this exists as a pure juice, but you could always make your own.

What I recently learned from experience (first batch of melomels) Leave enough head space with the slurry. The escaping CO2 will create large gas pockets in the slurry, resulting in a bigger volume than you might expect. Out of 5 melomels, the apple-slurry, banana-slurry and watermelon-slurry...

Hi all, I've been lurking on the forum for a short while now and am n my second batch of mead. The first one was a traditional clover honey mead, second one I decided to do some melomels. Sent out a survey to friends to help me choose which fruits to go for. Base mead: 8gal primary bucket...

Praise be the benefit of living in Belgium. I've been setting aside Barbar and Hoppus bottles for a while (clasped version of Duvel bottle), which I believe is able to withstand a fair amount of force, as I've once had to pluck a shard from my wrist, coming from a dropped bottle 10 feet away...

This may be a stupid question, but I'm assuming you add the yeast to the whole batch a couple hours before bottling so it can multiply and distribute? Or would you add it moments before bottling and trust in your mixing skills?

Very curious for the result. I'd want to do a carbed mead in the future, but I'm scared there won't be any yeast left to eat up the priming sugar after a few months of secondary.

I've taken to spraying them with a 50/50 mixture of household bleach and water. Probably has the same effect as star san. just make sure none of it gets in your mead. I clean off everything with star san again when I need to touch it. I also had jars of cider and wine vinegar as well as...