Search results

I'd imagine that it's the same as carbonating beer? There are a few wine styles that come carbonated (e.g. Lambrusco)

Has anyone had thought to overloading the yeast with sugar, pushing it above its ABV tolerance in order to sweeten the final product?

Yeah, thats me. The video is here too. Mine is starting to clear, although not anywhere near enough to see through yet. I'm going to give it another month and check on it again then :)

No idea, but you could always try making a 'plain' mead and then racking onto the strawberries / banana in a secondary?

Hmmm, no I hadn't thought of nutmeg. That might be nice actually... That would be cool, it might be some time before it's ready though :) I am planning on doing a bochet some time later this year, still not entirely sure if I'm going to do a plain one, or flavoured with something

SG got down to 0.995, so I racked it off the lees and added some extra honey (100g) and some more mashed banana juice (350g banana). This brought the SG back up to 1.007, and started fermentation again.

Wow, I somehow never saw this thread before making my banana wine! Weird! https://www.homebrewtalk.com/f25/banana-toffee-wine-315909/ I'm not sure how much of a difference it will make, but I mashed my banana (both physically and chemically a la malted barley), didnt use any of the banana...

Since november? Probably fine to bottle it then (of course assuming that the FG has been steady for a while). Definitely not too long, some people bulk age meads for up to (and over) a year before bottling. By flippy bottles, do you mean the Grolsch style ones? If so then they are fine :)

I can't remember the reference, nor the exact figure, but once the alcohol content gets above ~12-13% then apparently getting any wild infection is extremely unlikely. Acetobacter is probably one of the very few exceptions.

Everything I have read says that blueberries have a very subtle and mild flavour when fermented, and are recommended to be added in the secondary, not primary.

I think you probably have 2 options if you want to keep the "spirit" of your rum experiment (pun intended). 1) Add more molasses or sugar until you reach the yeasts tolerance, and see if it is any better as a sweet or semi-sweet drink. You'd probably have to age it for at least a year too. 2)...

Nope, but interested :P

I've done a bit of research into using banana, and currently have a banana wine going at the moment, although it's not finished so don't take this as confirmed... Banana apparently has enough enzymes to convert itself, so I did a 'mash' with mashed bananas, like you would barley malt in a...

I've added cool people to my cider before, gives it lots of body :P

Looks a beautiful colour! By all accounts, Bochets get better and better with age... possibly more so than normal meads!

When you said SG is 1.060, is that the SG now, or when you started? I wouldn't rack it again, try gently stirring it a bit and wait. Mead takes time, it's closer to wine than beer. It will continue to age and mature for as long as you leave it! Most people won't bottle a good mead for at...

Fruit has all dropped, starting to clear a bit, and no longer really gassy. SG has dropped to 0.997, so sitting around 11% at the moment. There is a nice bit of banana aroma / taste, but I think I might add another one or two, as it's a bit mild.

from what i've read, pectic enzyme works best before fermentation, but will continue to work (albiet at a slow pace) even after fermentation has completed.

wow, this is just... wow! It's like some sort of mad scientist mash-up between east and west! Crazy town! Super keen to hear what happens with this one, even though it's unlikely that I'll ever taste or brew anything like it.

Not really sure how much. I've got about 3g in 1L - so that works out to be 0.4 oz in a gal. But I also have put in some peppermint tea and spearmint tea, and it hasn't finished yet. At this stage, it has a nice, but not overpowering mintiness to it. I think I might need to add more. Take...