Recent content by Lunchbox201

3 oz of honey to produce one percent alcohol by volume

With the 1118 it does tend to foam a lot and you tend to lose a lot of the subtle flavors through the air lock with that yeast as well. It's a good yeast for sweet meads with a high ABV or carbonating your wine

Mead spans all the world of wine. You can have a dry or a sweet mead and anything in between. You can make it as simple as yeast water and honey, or make it more complex with fruit and spices. There are even recipes that have peppers in them. If this is your first and you are just going to try...

We have a flying saucer bar in downtown ft worth and it's a nice place great atmosphere but man the beers are on the pricy side I know they serve a few meads but some of them are like Chaucer's mead and made from a dry white grape wine and back sweetened with honey and labeled as mead I'm not a...

Yeah I have found that watching the air lock with mead is like watching paint dry . It serves a purpose but isn't an indicator of how well it's going. Stirring and nutrients help and hydro readings let you know where you are at

I find it's easier to spice after fermentation and alot of people prefer to do it that way. It gives you a little more control over the flavors. I prefer to put my spices in the primary to unlock some of the flavors while the alcohol develops with this method though you may end up with a...

And if you are adding spices I use a cheese cloth bag that way it can steep but I don't have to worry about straining it out of my wine mead soda whatever plus if you place a sanitized glass shooter marble in the bag it will sit in the mead and not float on top so there is no need to keep...

I have found with making mead and using 1118 the faster the fermentation goes the more the wine comes out with a strong alcohol taste or as commonly referred to as hot and that isn't always a bad thing because those wines usual take a long time to age which is nice if you want it to age on fruit...

I don't have an ac or a heater and I live in Texas so my temp ranges from 15 f to 115 f depending on the time of year I gave found the ec-1118 to work well with all the temp changes and have yet to get anything to sulfurous in smell that didn't disappear with aging of corse these are my results...

The flavors of the honey really depend on the pollen source like honey from avocado flowers tend to be more buttery in flavor where clover honey is rather bland still sweet but lacking any real characteristics. The colors you see in the honey are decided by two factors most importantly where it...

Well I pull the seeds out because that is where most of the capsasin is and is what causes the heat and I'm using dried peppers instead of fresh to cut out a little more heat And the chocolate helps as well I make a fudge with the same flavors. What I may do is steep the extra peppers in honey...

Ok so I've made a few meads befor most of them are show meads to get down the process and learn a few tricks along the way. A few months ago I made an orange vanilla mead that turned out fantastic. Now I am moving on to making some of the odder meads. This just went into the bucket Monday 5 lb...

The orange is to add some acidity to the mead what u did I zested the orange then peeled it I used the zest and the orange meat and just a few bits of the rind. As for the yeast it actualy calls for bread yeast for that recipe. All dry yeasts need to be re hydrated in water with a little sugar...