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hey it's been a hot minute (hot...minute...get it?) glad the garage temp worked for ya, i'm drinking my last bottle of sour now and getting ready for a new batch. ahh sweet fruity tartness... btw what's the cool looking thing in the background?

Funniest thing I've seen all day :mug:

1 gal pineapple mead 537.5

I agree! Basil soaked in tequila is a crazy idea, where the heck did that one come from? My gf would have a terrible time making up her mind on that one...loves lime and basil, hates tequila.

I used one pineapple cut into small cubes, just tossed it in the jug and then added the honey dissolved in water and topped it off. Do you mean the fruit tends to break down in odd ways once the sugar is fermented? Cuz I'd been wondering about that and figured longer than 6 months in the jug...

Didn't know pineapple was supposed to be tough when I did my gallon of pineapple mead early this year, and maybe that's a good thing! At 6 months I bottled and it definitely came out great, used lalvin EC-1118. What does the issue with pineapple tend to be, acidity?

man, the combo of the juice and the zest was exactly what i was thinking! a gose with a bit of salt would be perfect, nice idea!

Speedyellow, we must both be zeroing in on berliner weiss threads today. I'm with you on the sour worting vs sour mashing, but as I mentioned in another thread I've done two batches sour worted and used grains for the lacto both times. If you've got more batches under your belt, how effective...

wow that is a very white beer! I haven't seen anyone here mention using a bag of unmilled grain as a lacto source. I did two batches with a sour worting method using grain to inoculate earlier this year and they came out great. To the threadstarter, on the next one I'm in the camp that says...

I hear that, I am actually sipping my first cider right now, fermented with bottle-harvested yeast from a Belgian Brett Tripel. Very nice stuff, I can see how it'd be easy to get into!

Hey I know this thread is several months old by now, but I happen to have tried my hand at an Atalanta clone so here it is for anyone else who might be interested. It's not a straight up clone because rather than using plum I ended up using mango nectar, but it's still good and fairly similar...