Last Activity:11-24-2015 11:28 PM
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167 Likes on 133 Posts
Posted in thread: Bomm Mead Help on 11-23-2015 at 12:44 PM
During fermentation all meads go through a range of smells. The taste at 1 week, 1 month, 3
months and 6 months are drastically different improving with age. No worries. Have a Homebrew
Posted in thread: need some help!!! on 11-23-2015 at 02:18 AM
Great. If the gravity is 1.000, then you are ready for secondary or cold crashing. Secondary
temperature is less important than primary temperature, but I would still keep it at less than
70 F if poss...
Posted in thread: Vintners Harvest secondary on 11-23-2015 at 02:15 AM
Fruit (fresh or not) just needs time to integrate when added to secondary. Unless your going
for a sweet fruit bomb. Those go pretty fast. Sweetness hides many flaws. Honey incorporates
pretty fast bu...
Posted in thread: need some help!!! on 11-22-2015 at 06:45 PM
What is the full recipe and current gravity? Without that info, it's difficult to give good
Posted in thread: Vintners Harvest secondary on 11-22-2015 at 04:54 PM
Yes, I've tried it. It needs time to integrate into the mead. After you add it, age it another
3 months and taste. It may need longer. It doesn't add much in the way of sweetness. You'll
need to add m...
Posted in thread: At what SG does mead start tasting sweet on 11-22-2015 at 04:44 PM
Semi-sweet would be in the 1.005-1.010 range. It is best to do a bench trial in a glass first
to determine how sweet you like it.
Posted in thread: Tej on 11-21-2015 at 09:07 PM
It's supposedly better consumed young and not so good as it ages, but I'm going to age a 12oz
bottle and see how that goes...I've made several batches of T'ej now and can vouch that it does
Posted in thread: Sour mead on 11-18-2015 at 07:29 PM
Ah! Marshmallow Blue is absolutely correct!
Posted in thread: Sour mead on 11-14-2015 at 04:59 PM
Yes and you should add nutrients. No matter what bug is doing the ferment, you've got to keep
Posted in thread: Starting my First Mead on 11-14-2015 at 04:55 PM
For 71B, rack when the gravity hits ~1.000. After that, rack every time you accumulate 1/4 inch
of sediment. That tends to keep off flavors at bay. Never heat treat honey unless it's