Recent content by gilliam

I always use Wyeast Sweet Mead yeast for my cysers (but not for anything else :) ).

Set two batches yesterday, one traditional and one bochet (3 gallons each): 441.5 + 6 = 447.5

A friend of mine recommended using Wyeast Sweet Mead Yeast when making cysers. I've made three so far using that yeast and they have all turned out really great!

Preparing for tomorrow's mead tasting party...

Adding 3 gallons of Raspberry/Blackberry melomel = 241.5 total

3 gallons Bochet using a recipe from Le Ménagier de Paris. 81 + 3 = 84

3 gallons chocolade metheglin 3 gallons raspberry/blueberry melomel 3 gallons saffron metheglin 6 gallons cyser 3 gallons raspberry melomel 3 gallons fruitsalad melomel 3 gallons plain mead 9.25 gallons total of different experiments Total: 33.25 gallons 1466.75 + 33.35 = 1500

The last batch looked so lonely, so I had to make another to keep it company (will be a rhubarb melomel when it's finished). 1149 + 3 = 1152

I just set a new batch of winter mead (for next Christmas) with apples, saffron and cinnanmon. 1125 + 3 = 1128

3 gallon Cyser 737.5 + 3 = 740.5

656 + 3 gallons blackberry melomel = 659

Saffron Metheglin (Recipe for 3 gallons) 4 kg honey (unknown origins) 2.5 gr saffron Yeast: Lalvin 71B-1122 Yeast nutrients Boil 2.5 kg of honey on low/medium heat until it caramelizes (ca 1 hour). Let it cool a bit and add the rest if the honey and water. Heat the must a little and let...

I don't mind at all. However I'm just about to leave for a holiday trip (in 5 minutes), but I'll share it when I get back next week. :)

Had to taste my saffron metheglin as well. Maybe a little on the sweet side, but quite tasty.

A taste of my blueberry melomel during racking. :)