Recent content by Gorski

If I'm reading wikipedia right, sucrose caramelizes at 230 F and fructose caramelizes at 320 F. Has anyone tried heating to caramelize the sucrose, but keep the fructose. If so, how did that affect the honey?

I'm also trying to work out how this would be done. There are some really helpful threads at Gotmead.com including http://www.gotmead.com/forum/showthread.php?t=15340 I found this PDF to be very informative http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2007:267:0040:0045:EN:PDF...

My local bulk food stores sell it for about $2.00-$2.50 a pound.

So here's the plan: 12 pounds clover honey 2 gal. ocean spray cranberry juice 2.75 gal. Mott's apple juice. 1 quart water 5 cinnamon sticks 10 cloves 1 tsp. ground ginger 1/2 tsp. ground nutmeg Zest and juice from 1 orange D-47 yeast yeast energizer I'll heat the juice to get...

My plan was to start a six gallon batch, 2 honey 4 water. Then, rack half of it onto three gal honey and the other half into one gallon bottles to play with. Even with only 2 gal honey in the batch, fermenting to dry should give +18% ABV.

I'm daydreaming about making a Poltorak, or Polish Royal Mead, that'd be 4 gal honey for a 6 gal batch. Plan on using that for my daughter's 21st birthday (she's 2 months now) and every fifth wedding anniversary for me and SWMBO. :) Of course it'll be some time before I can spend that much...

Sorry, I've not responded sooner, new kid and all, but thank you all for your responses. Medsen, that thread is definitely getting bookmarked. :) Am I correct in thinking 3 lbs/ gal is a good place to start with fruit as it is with honey? Also, I was a little confused about adding the...

IMHO, don't toss it, whatever you do. Try something, if it doesn't work then you and everyone here will know better next time. I'm new to wine and mead making and I have hundreds of mistakes ahead of me. I humbly request that you try something, anything, to save it so the rest of us might learn.

I'm sorry if this has been covered in other threads, but I've not been able to find an answer. What are the benefits of adding fruit to the primary? It seems to me that you would use more fruit to get the same flavor, since a good portion of the sugars from the fruit would be fermented. Is there...

I'm going to try a 5 gal batch for next Christmas. I'm in the process of making a basic mead at the moment, and trying to learn as much as I can. Should I use pectin enzymes, or will it clear since I'll be using juice and not actual fruit? Also, did anyone try boiling the spices before...