Recent content by twopounder

From what I understand, you're supposed to let it set for quite some time anyway to let the bentonite sink to the bottom, then rack it so there is no crud (that's an official term, right?) in the mead.

I have two 6.5 gallon buckets, but I didn't leave it racked in the second because of the vast amount of air in it. Though honestly, I'm not liking the taste of the mead so far and will probably dump it anyway. I fully understand that it was not a complete wild fermentation, but again, it was...

The recipe was pretty basic. 3 lbs of honey + water in 6:1 ratio, then a box of blackberrys and 1/4 cup of blueberries. I did add cultured yeast to this (red star), but the honey and berries are unpasteurized. It sat for 7 days before racking into the 22oz bottles for another week. I wanted to...

Well, I just stuck it in the fridge with a balloon on it to kill the yeast, tested half, bottled the rest, and stuck it back in the fridge. It tastes odd, so I may pour this batch out anyway.

Ground up dragon bone, soul gem, and nirn root. Seriously, it's a game. Who knows what they put in it :P

Here are some sources: http://ramblings.markstarmer.co.uk/2011/05/marks-triple-fermented-mead/ https://www.homebrewtalk.com/f163/what-yeast-strain-use-6-month-mead-364125/ https://www.homebrewtalk.com/f30/does-mead-continue-ferment-119842/ To be honest, he hasn't really given any...

Mead is active for 6 - 9 months, so you're a long way from having a finished batch. Also, think about it... why did the condom inflate? Yeast produces CO2 gas as a byproduct. Where is that gas going? How is it escaping? I think you'll find your answer there ;). As a side note: I highly...

The Art of Fermentation by Katz isn't bad. A bit of a sketchy start, but it details both wild and cultured fermentation of mead, wine, beer and kombuchu.

It depends on what you want to achieve. You don't even need to add yeast if you decide on a wild brew (I'm surprised more people haven't caught on to this), but be warned that you have no control over exactly what kind of yeast it will be. It could be delicious, it could taste like and old boot...

Hey all, I just starting brewing mead a couple of weeks ago. My friend and I are maintaining a blog of our experiences. Due to an unfortunate accident involving honey, gravity, and a cement driveway, I ended up with a smaller than expected batch for my 6.5 gallon bucket. Because I didn't want...