Last Activity:12-09-2016 3:03 AM
Likes Given: 3
8 Likes on 6 Posts
Posted in thread: Bray's One Month Mead on 12-09-2016 at 03:03 AM
Less than 24 hours later sg reading is 1.004. Temperature of must is 69F. Citrus still
predominates the taste, with some yeastyness creeping in. It's a little hot, with a faint hint
of fusels. I guess...
Posted in thread: Oak Aged Mead - Tastes like Bourbon! on 12-08-2016 at 08:45 PM
Why not heat the honey? Ive made juice meads and cook with honey at 175° for 45 min turned out
fine. 13% just wonderingHeating will destroy many of the unique flavor/aeromatic elements of
honey. The s...
Posted in thread: My first mead: A tutorial of Mistakes. on 12-08-2016 at 08:29 PM
Ha ha! You're lucky you've found these forums, Jarik--I was trying my hand at mead for a decade
and produced enough Listerine to give Johnson & Johnson a run for their money! Some of the
stuff I made ...
Posted in thread: Bray's One Month Mead on 12-08-2016 at 02:24 AM
Bang! Zoom! This yeast is fast. My sg reading tonight was 1.020, meaning the must hit the 2/3
sugar break of 1.027 this morning sometime. I degassed and pitched .75 tsp of DAP--getting
close to that 9...
Posted in thread: Bray's One Month Mead on 12-06-2016 at 03:10 PM
Hit the 1/3 sugar break yesterday with a 1.054 sg reading. Gave nutrient additions of .75 tsp
of DAP, 2.25 tsp of Fermaid K. For the record, I pitched Friday night around 11 p.m., so I hit
the first s...
Posted in thread: Bray's One Month Mead on 12-05-2016 at 10:55 PM
I'm glad to hear you are enjoying the recipe. The BOMM was born in Texas (I'm north of Dallas)
so you should be fine. If you need metheglin ideas, check these
Posted in thread: Bray's One Month Mead on 12-05-2016 at 08:57 PM
Whew! This is a loooong thread to read through! I'm only at the halfway mark, but decided to
cut to the chase and add my post.I came to mead making via homebrew, and for the better part of
a decade I ...
Posted in thread: How Many Gallons of Mead 2016! on 12-04-2016 at 10:49 PM
+3 gallons BOMM3 + 1107.5 = 1110.5
Posted in thread: making a nut flavored mead on 11-30-2016 at 09:21 PM
Coming to this late, but seeing as how chestnuts are so starchy and sweet, once roasted, might
you grind them and then sparge as one would with malt? That would, in theory, release
additional sugars a...
Posted in thread: Mustang Grape Pyment on 11-30-2016 at 08:05 PM
Some folks use mustang and muscadine interchangeably, but they're two very distinct species of
grapes. The reason why your flavor is so thin is that you've diluted way more than necessary