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Search: Posts Made By: fatbloke
Forum: Mead Forum 08-26-2014, 03:03 AM
Replies: 4
Views: 216
Posted By fatbloke
Honey is famously deficient in most stuff....

Honey is famously deficient in most stuff. Calcium is generally not needed though. A complete nutrient like Fermaidk has all the necessary requirements. That or similar is often boosted with the...
Forum: Mead Forum 08-25-2014, 12:38 PM
Replies: 5
Views: 195
Posted By fatbloke
Mostly not added at the 2/3rds point, unless it's...

Mostly not added at the 2/3rds point, unless it's "organic", like yeast hulls or FermaidO (as different from the FermaidK).

There's some academic info out there (damned if I can find it...
Forum: Mead Forum 08-24-2014, 11:44 PM
Replies: 4
Views: 147
Posted By fatbloke
Can't get it here, but by all account, it makes...

Can't get it here, but by all account, it makes good mead......
Forum: Mead Forum 08-24-2014, 11:43 PM
Replies: 10
Views: 174
Posted By fatbloke
No it doesn't ! if there's no honey involved,...

No it doesn't ! if there's no honey involved, it's not mead. Even acerglyn would have honey and maple syrup........
Forum: Mead Forum 08-24-2014, 11:40 PM
Replies: 11
Views: 229
Posted By fatbloke
sorry, double post (click happy).......

sorry, double post (click happy).......
Forum: Mead Forum 08-24-2014, 11:39 PM
Replies: 11
Views: 229
Posted By fatbloke
Well I'm biased against that yeast. I've tried it...

Well I'm biased against that yeast. I've tried it three times and it's been a total PITA (actually, I don't particularly like anything advertised as "mead yeast" - HTF do they know what yeast was...
Forum: Mead Forum 08-23-2014, 05:39 PM
Replies: 11
Views: 515
Posted By fatbloke
Proteins in honey are but one of the tiny amounts...

Proteins in honey are but one of the tiny amounts of non-sugar in honey that rise as scummy foam in honey musts when they're boiled, pollen can contribute too. All the stuff you list would only be...
Forum: Mead Forum 08-22-2014, 03:19 AM
Replies: 2
Views: 137
Posted By fatbloke
If it's a Mel, cyser, etc, I just match the...

If it's a Mel, cyser, etc, I just match the acid.addition to the majority acid of the fruit used (in small quantity, too taste).

For traditionals, I've found I like the suggestion from Ashton and...
Forum: Mead Forum 08-19-2014, 07:21 PM
Replies: 11
Views: 515
Posted By fatbloke
Hum ? Maybe you should have a search around Paul....

Hum ? Maybe you should have a search around Paul.

No I don't heat mine at all, because as you mention, loss of aromatics etc.

But boiling/simmering a must will coagulate protein and a few...
Forum: Mead Forum 08-16-2014, 04:42 PM
Replies: 2
Views: 136
Posted By fatbloke
There's much said about this........ The...

There's much said about this........

The worst for pH issues is traditional meads. There's little to buffer the pH swings. To help negate that, some like to add some potassium carbonate because...
Forum: Mead Forum 08-16-2014, 04:23 PM
Replies: 4
Views: 216
Posted By fatbloke
It should be fine. If you're gonna follow the...

It should be fine. If you're gonna follow the usual methods and techniques, then if you don't have yeast hulls and DAP, get some of those because they'll help cover any short comings that might be...
Forum: Mead Forum 08-13-2014, 04:08 PM
Replies: 1
Views: 213
Posted By fatbloke
Interesting to read. S'pose the savoury nature...

Interesting to read. S'pose the savoury nature (well, not sweet) of the flavour might have something to do with it.

But, see, I'd likely say the same for any of the fruit in that family i.e. melon...
Forum: Mead Forum 08-12-2014, 09:00 PM
Replies: 10
Views: 482
Posted By fatbloke
Too late ;)

Too late ;)
Forum: Mead Forum 08-11-2014, 06:08 PM
Replies: 13
Views: 607
Posted By fatbloke
Concur. Too lazy to read it all, but what I did...

Concur. Too lazy to read it all, but what I did read was good talkin'.......:D
Forum: Mead Forum 08-11-2014, 02:24 AM
Replies: 10
Views: 284
Posted By fatbloke
Not routinely Jack. It's quite expensive and...

Not routinely Jack. It's quite expensive and since it was bought out by the corporate liars at GlaxoSmithKline, they seem to have changed it, as it doesn't taste as good as I recall as a kid.

But...
Forum: Mead Forum 08-11-2014, 02:14 AM
Replies: 8
Views: 303
Posted By fatbloke
Not guaranteed that they "will" lose aroma. I was...

Not guaranteed that they "will" lose aroma. I was alluding to how they can lose it when fresh i.e. after you've cleaned and hulled them.

But equally, you see people using champagne yeasts...
Forum: Mead Forum 08-10-2014, 09:13 PM
Replies: 10
Views: 284
Posted By fatbloke
Small increments. Mix then taste. Just...

Small increments. Mix then taste.

Just remember it's gonna be a multi-stage process.

There's little enough sweetness in them anyway. Take that away and you have nasty, acidic little beasts....
Forum: Mead Forum 08-10-2014, 09:07 PM
Replies: 8
Views: 303
Posted By fatbloke
The thing that seems to attract us to a specific...

The thing that seems to attract us to a specific fruit, is often nostalgic.....

Strawberries ? Wonderful. Yet we forget that mostly, they're fine fresh or as jam/jelly, but generally, they're a...
Forum: Mead Forum 08-10-2014, 02:52 PM
Replies: 8
Views: 538
Posted By fatbloke
Importance of yeast applies to meads as well. ...

Importance of yeast applies to meads as well.

Which is why champagne yeast, while not a bad thing, isn't ideal. It tends to blow a lot of aromatics and other VoC's straight out the airlock....
Forum: Mead Forum 08-06-2014, 08:06 PM
Replies: 2
Views: 165
Posted By fatbloke
Different products, aimed at same market. ...

Different products, aimed at same market.

Fermaidk is better mainly because Lallemand published vastly better product data, enabling you to be more concise with calcs and measurement.

Fermax...
Forum: Mead Forum 08-06-2014, 02:15 AM
Replies: 2
Views: 182
Posted By fatbloke
Check with a hydrometer for finished...... ...

Check with a hydrometer for finished......

You could let it clear entirely.

There's no rush to bottle......
Forum: Mead Forum 08-06-2014, 02:13 AM
Replies: 3
Views: 242
Posted By fatbloke
The ferment will have finished....... If in...

The ferment will have finished.......

If in doubt, check with a hydrometer.......
Forum: Mead Forum 08-02-2014, 09:17 AM
Replies: 5
Views: 331
Posted By fatbloke
That, by the sound of it, will be because of a...

That, by the sound of it, will be because of a yeast that has been accustomed to osmotic pressure/alcohol tolerance, but also had enough residual nutritional value to munch the last of the...
Forum: Mead Forum 08-02-2014, 09:12 AM
Replies: 6
Views: 321
Posted By fatbloke
I know that the commercial makers are trying...

I know that the commercial makers are trying hard. The Ren Fayre types too, but really, meads are still, very much, a novelty/niche market......
Forum: Mead Forum 07-30-2014, 11:08 AM
Replies: 11
Views: 452
Posted By fatbloke
And read up about possible issues with that...

And read up about possible issues with that yeast.......

There are many better ones to use........
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