Recent content by SinginChef

Chisena, No boil necessary. Just combine everything and shake it up! I made a batch of this with D47 and it wasn't very good, even after a year of aging, so be careful with yeast selection. It makes a huge difference. Bread yeast works great for mead.

Check out the mead recipe section, there are several recipe's in there that will produce a drinkable mead in about a month. Here's a link: https://www.homebrewtalk.com/f80/ :mug:

Right on! Hope it turns out well. Let me know how it goes!:mug:

Another thing. My personal favorite are swing top bottles. They're resealable, and reusable. If you search around, you can find some for pretty cheap. I bought a bunch of 750ml bottles of Bellot sparkling lemonade in clear swing top bottles for .99 cents each.

You can just throw it in a sanitized bottle, but you run a risk of fermentation deciding to start back up, and bottles exploding (unlikely, but still possible). The best thing to do IMO is to add potassium metabisulfate and potassium sorbate to the mead. This is called stabilizing. Adding this...

Yep, that's what can happen with a wine yeast. Bread yeast is not as tolerant to high alcohol content, so the yeast will die off and leave unfermented sugars behind. Give it another shot using the exact recipe I posted, especially the bread yeast. I promise you won't be disappointed. The yeast...

That'd probably make a killer vinaigrette if it did turn lol.

Haha yeah, might want to stabilize it with potassium metabisulfite and potassium sorbate if you decide to cut it with water. Otherwise if fermentation decides to kick back up, you might be dealing with bottle bombs, and that's no fun. Just be careful about oxidizing it or you'll end up with mead...

Do it up! It's good stuff. JAVM is the name. I thought of it all by myself. Definitely didn't take it from someone on this site named Joe... lol :rolleyes:

That's awesome man! I'm wondering if maybe the extra fruit covered up the Vanilla? You can taste Vanilla in mine, but it is still definitely a subtle flavor. Yeah, the bread yeast makes a much more drinkable product right off the bat when it comes to mead. I'm gonna mess around with some more...

Good deal! Figured it would turn out that way with using the wine yeast. I've never tried reusing yeast before, but I've always wanted to. Please post some pics if you get a chance too! :mug:

Nice! Glad it worked out. Now I want to try it with the extra fruit like you did! :mug:

Those bottles really are badass. I'd buy that if I saw it at the store for sure. :mug:

No problem. There will definitely be some lees, especially since some of the apricots will fall apart, and it will sink to the bottom. It should clear out after the first racking, but if it doesn't, go ahead and rack it again after a month or so.

I'm not really sure what your question is, but what you described sounds normal to me. I would wait until the bubbling has completely stopped before racking it to secondary. Just a tip: depending on what strain of wine yeast you used, the mead could turn out very dry, and require significant...