Recent content by gunit00

Williams 728
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  1. G

    **** Share you favorite Metheglin recipes ! ******

    Thanks for the recipes. Any more?
  2. G

    Rubber bungs

    No ****. I am referring to pungent smell these new rubber bungs exude in close proximity to mead gold.
  3. G

    **** Share you favorite Metheglin recipes ! ******

    Hi Folks, I want to make some Metheglins. I'm interested in trying a tried and tested recipe. Please share the nitty gritty of your recipes, i.e. yeast type, estimated OG and FG, fermentation duration, and aging time. Thank you, gunit00
  4. G

    Rubber bungs

    I bought some on Amazon. They smell like new tires. Not very appetizing.
  5. G

    Have you ever made TeJ (Ethiopian Mead)?

    The original reason to use gesho is two fold, for bittering and for wild yeast present on the sticks. Can you share with me where you found that the amount of gesho used was solely for yeast sourcing? I would be super interested to read up on it, if it is indeed true. I want to know how you...
  6. G

    Have you ever made TeJ (Ethiopian Mead)?

    How much gesho do you use in a given batch?
  7. G

    Help! Making a 13% ABV with a Final Gravity @ 1.100

    Thanks Michael, I took a temp reading when I measured the nutmeg mead, it registered 1.100 @ 62F
  8. G

    Have you ever made TeJ (Ethiopian Mead)?

    I see. I find that tannins from the gesho tend to dominate a dry tej. How do manage your pH to optimal levels? I drink my coffee black too, but I am finding that I like my mead on the sweeter side. Cheers to black coffee!
  9. G

    Help! Making a 13% ABV with a Final Gravity @ 1.100

    Yes, the slightest bit of marshmallow.
  10. G

    Have you ever made TeJ (Ethiopian Mead)?

    You mean best out of a berele! At 1.005 , your tej is quite dry. Do you leave it there or back sweeten?
  11. G

    Help! Making a 13% ABV with a Final Gravity @ 1.100

    Please elucidate on the techniques of proper back sweetening. How much age is needed for the honey to merge smoothly? Master mazer indeed. His Nutmeg mead is balanced by the dominant and interesting nutmeg flavor. Honey is a background player that carries the nutmeg. I have no idea about what...
  12. G

    Help! Making a 13% ABV with a Final Gravity @ 1.100

    I knew the final gravity would have folks in disbelief. It is a still mead, so, no CO2 bubbles.
  13. G

    Help! Making a 13% ABV with a Final Gravity @ 1.100

    I am all ears. I just want to know how the commercial meaderies pull this off.
  14. G

    Help! Making a 13% ABV with a Final Gravity @ 1.100

    It's a quite common sentiment, I have heard mazers say that it is unfavorable because raw honey taste may be too cloying and not subtle enough. I have heard, Moon Light Meadery mention the same thing. For example...
  15. G

    Help! Making a 13% ABV with a Final Gravity @ 1.100

    I thought commercial meaderies tended to shy away from backsweetening meads. That was my initial sentiment. I triple checked it.
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