Recent content by VGMeads

Because I like to use bread yeast? I am also not looking to have a high alcohol yeild

It has been a while [7/11] since I made a mead... but I just finished a new batch! Here's the comparison between first batch and second batch. First Batch's Stats:: Primary Temp: 80*F - 85*F Yeast: Bread Original Gravity: Uh? Nutrients: Grapes Primary: 6 Days Secondary: 1 Week #2...

And I appreciate the help! I like Sky River, they do amazing commercial mead.... The huckleberry that I had was indeed Hidden Legend, it was bad.... I kept the bottle to reuse, though, lol the label says "60% Honeywine, 40% Huckleberry wine" so yeah, they just added honey to their wine and...

I had myself a huckleberry mead... it was terrible... it was bitter and had a heavy hint of 'nail polish remove' to it. It seemed like they just added honey to huckleberry wine.

Wow, sorry it took me so long to get back to this... I wouldn't call it publication, to be honest, but through testimonials online and DIY videos on mead making. ------------------------------------------------ Yesterday, I bottled my plain/vanilla mead, and today it was taken in to be tasted...

Well, like I said, was an experiment with the bread yeast. It did ferment fast, because I had it in the top range of the heat it could handle... The others went bad after 6 days, and this one was fine, but I moved it to a cooler spot... I will be making another batch here soon, but I need to...

ALRIGHT!!!!! So, it was finally time to test the mead, being it had sat for two weeks.... Since then it has been racked to secondary twice in order to keep it off the settled yeast.... I did this as after six days the mead/must developed a slight tartness.... I asked a few people if that was...

Multiple people on the internet seem to think using bread yeast causes a bready/doughy flavor.... *shrugs* I thought it tasted fine from its sample.

With all the complaints people have about using bread yeast, I've decided to do an experiment. I've taken my vanilla mead, which has 2.5lbs honey per gallon, and racked it to secondary after only five days in primary. I sampled it, it has a rather pleasant taste, both of honey and alcohol. It...

I see. What I'm noticing now is that they are starting to mellow out, and it's only been 4 days... While they aren't pumping out as much CO2, they are still 'fizzing' away just fine. I'm not sure what the ferment time for baker's yeast is compared to wine yeast.... I'm wondering if I should add...

These are my first attempts, so, I'm not clear on the whole lingo just yet... Back sweeten is where you add more honey or some sort of sweetener in secondary?

So, as most of you know, I'm using bread yeast, I know... I know... I've heard the complaints before. Anyways, I was wondering what type of yeast is best for a sweet mead, preferably a sweet fruity mead.

I heated up a cups worth of cocoa powder, and added it to my primary... It has mixed well and the color hasn't separated yet, so I think I may be in luck. I'm going to add more when I rack to secondary, should I not like the potency.

I asked more out of curiosity

I said either way as a reference to the fact that either could kill ya, and you really shouldn't be going around huffing a great deal of either....