Last Activity:10-25-2016 4:52 PM
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259 Likes on 198 Posts
Posted in thread: My second time a BOMM on 10-24-2016 at 12:43 AM
For a 5 gallon batch, I make a starter. 5 packs of yeast is really expensive.
Posted in thread: My second time a BOMM on 10-23-2016 at 03:13 PM
Yes. It's the whole pack of Wyeast 1388 per gallons. Those packs are designed for 5 gallons of
low gravity beer. High gravity mead (such as the BOMM) requires more soldier to ferment to
Posted in thread: My second time a BOMM on 10-22-2016 at 09:49 PM
The BOMM does not heat anything and uses Wyeast 1388 - this specific yeast is key because it is
very clean. Safbrew Abbey does ok, but leaves some esters behind that resemble Chimay. Good or
Posted in thread: extracts and mead on 10-22-2016 at 05:02 PM
Every extract is a little different. It's best to do a bench trial with a glass of mead to
determine your preferred dose, then scale up to the size of your batch.
Posted in thread: making a nut flavored mead on 10-03-2016 at 01:02 AM
The biggest issue with nuts is the oil. Oil can go rancid or suffocate the yeast if there is a
lot floating on top. That is why extracts that remove the oil are used. That being said, I've
heard of fo...
Posted in thread: Strawberry balsamic mead? on 10-02-2016 at 07:05 PM
Please post a recipe and what you want it to taste like.
Posted in thread: Bray's One Month Mead on 09-22-2016 at 09:08 PM
Normal airlock is fine. Degassing just means swirling excess CO2 out of solution. If you are
coming from brewing beer, you will find many rules are different in mead making. For condensed
and concise ...
Posted in thread: Tej, an Ethiopian Honey Wine on 09-19-2016 at 11:22 PM
Search gesho entchet on Amazon. I just found it.
Posted in thread: Tej, an Ethiopian Honey Wine on 09-19-2016 at 02:06 AM
In this case, it is a combo of yeast type and good fermentation management. I screened multiple
yeast to find a fast, clean yeast that works with my nutrient addition. I also pH buffer the
must with p...
Posted in thread: Tej, an Ethiopian Honey Wine on 09-18-2016 at 06:32 PM
T'ej is wonderful stuff. It's mead made with gesho (buckthorn sticks). I love it so much, I
adapted it in this recipe:https://www.denardbrewing.com/blog/post/Perfect-tej/Wild ferment
works, but I find...