Last Activity:05-19-2013 12:04 PM
Likes Given: 15
9 Likes on 9 Posts
Posted in thread: Fist Mead / Vigorous Fermentation on 05-21-2013 at 03:29 AM
Well ya fat bloke, I continue following your advice, and I can't say I'm disappointed. I've
mastered the technique of using my "electric whisk". Definitely works better, as you
know.Another question I...
Posted in thread: Fist Mead / Vigorous Fermentation on 05-16-2013 at 04:46 PM
Which is the whole point. The whisking/stirring/shaking is to add some air/O2 for yeast
development. It has the side effect of de-gassing the dissolved CO2, which is necessary to
prevent mead eruption...
Posted in thread: Fist Mead / Vigorous Fermentation on 05-14-2013 at 01:58 AM
Update on my mead and my last nute addition. It was a much better experience this time around.
I've been aerating daily with a balloon whisk, and it's working great. I tried the immersion
Posted in thread: Five different melomels - *Picture* on 05-08-2013 at 11:21 PM
If you had all the fruit in a fine mesh bag or something longer would probably be fine, but I
would probably take out at a week if you're happy with the color/flavor the fruit imparted by
then. As wit...
Posted in thread: Savory mead on 05-08-2013 at 02:26 AM
Chiming in on juniper flavor fermented beverages: They come out tasting very similar to a
"ginger" flavor. More tree-sap-like and herbal, but it's got that crispness to it. Not what I
would consider s...
Posted in thread: Five different melomels - *Picture* on 05-08-2013 at 02:19 AM
That color is great! I think it will probably come out great. What yeast did you use?
Posted in thread: Fist Mead / Vigorous Fermentation on 05-08-2013 at 02:12 AM
It's recommended to aerate daily until you hit the 1/3rd sugar break a.k.a 1/3rd of the way
through the ferment. This procedure is for yeast health and development to produce a strong
colony that in t...
Posted in thread: Fist Mead / Vigorous Fermentation on 05-06-2013 at 06:45 PM
Yes, with either that attachment or they sometimes have a balloon whisk attachment as
well......I tend to use the balloon whisk.Then as I tend to start batches in a bucket, it means
that you can whisk...
Posted in thread: Savory mead on 05-06-2013 at 06:39 PM
Just to piggy-back some earlier posts: Savory is the equivalent of "umami" in the culinary
definition of the 5 tastes. Not to put down anyone elses tasty sounding suggestions, but those
spices and pep...
Posted in thread: Five different melomels - *Picture* on 05-06-2013 at 06:30 PM
Awesome! How much of each fruit did you use? Also how did you prepare your fruit?Kiwi sounds