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About to start a new batch of SSB. Last time I made it I used only clover honey and wow that stuff is killer I guess by the time it stopped fermenting it was at 21 or 23% with very little burn, sweet with a good caramel apple taste. That was at 3 months old :ban:. This time I was thinking that...

Wow, this stuff turned out good. got it bottled in some of those ez cap bottles labeled in viking runes. I'll post pictures when I get my camera later.

Okay the gravity has been pretty stable at 1.005 for a while now so I just added in the campden tablets and started the vanilla beans soaking in a cup of store boaght cinnamon moonshine. and right now it still has that yeasty taste to it and very mild alcohol flavor to it. hoping the yeast taste...

That sounds awesome, Looks like the yeast finally are slowing down, barely getting bubbles in the airlock now and I'm starting to get a lot of floculation. going to give it a few days toss in a campden tablet let that sit for a while to be sure the gravity is stable then rack onto the reserved...

Oh ok, how did it taste at 21%? Like rocket fuel or smooth?

Oh the yeast is still going strong when I degassed this morning it was at about 2 or 3 bubbles a second. And still a little sweet, plan on racking onto the reserve once the yeast dies. Definitely plan on putting a warning on it, a 16 to 18% brew that has no real alcohol taste and is sweet.....

Ok I'm glad I racked off and reserved all that must now, Since its down to 1.010 now from 1.135. I think I'm going to track down my Camden tablets to keep it sweet. Shouldn't the yeast have died by now since I thought 116 died at 16%.

Caramel 60 malt, I really had not expected the og to be that high with only 3 extra pounds of honey, although I have 7 gallons of mead now. Still sweet at about 1.018 head like a beer and still blowing the sanitizer out of my airlock real quick. Thanks for the normal og out of the store.

Yep, I think I may be at the max tolerance for the yeast its at 1.020 and slowed way down. Although I haven't noticed much in the way of flogulation yet. Figure I'll give it a week or two then rack out of my fast ferment to another carboy to age.

Wow, the yeast definitely like being pampered like this its already dropped down to 1.029 and still bubbling away and the sample I took today had a good head and no harsh boozy taste yet. :mug:

Lol thats very true, I normally stick my meads in a carboy and leave it in a corner for 6 months to a year to bulk age and clear before I backsweeten if needed and bottle. And especially I won't be able to touch this one for a year, even if I wanted to.

I'm thinking this will make a good desert mead once the alcohol flavors mellow down. Although if this is as sweet as I suspect it will be I may have to put a warning on the bottle since the samples I've tried so far taste like a very sweet caramel apple.

oh okay, I think it will end up on the border of that since if I remember right 116 has a tolerance or 15-16%... unless of course the yeast decides to stick around and ferment to a higher percentage. And it will probably be aging for about year before I bottle it, or keg it depending on how it...

You think it will have a strong alcohol taste?

Wow, the yeast definitely seems to like the way I'm treating it. I just checked the gravity and it had dropped from 1.135 to 1.120. Degassed it and added a cup of 50% mix of reserved must and water with fermaid and foamcap added then added o2 for a minute. can't wait to see how this turns out.

Do you think k1-v1116 will be able to reach its max with me degassing each day adding o2 until I reach 50% sugar and adding fermaid k?

Yeah just removed a bunch and saved it to rack it onto later and now I have og of 1.135 hopefully my yeast can work with that. But man this smells crazy good my whole place smells like caramel and apples. And this ended up as a 6 gallon batch.

I just started a Caramel Apple Mead, modifying a recipe I found on here, 4 gallons of cider, 3 pounds 60 caramel, 2.5 pounds gold lme, and 15 pounds of honey. I just put my hydrometer in my sample and it is floating above the markings on the hydrometer. I was expecting a reading of around 1.15...

Hey I wanted to give this recipe a try but right now I'm out of dme and clover honey so I was thinking of increasing the orange blossom honey to 9pounds and using a 3 pound bottle of Maillard Malts Amber Malt Extract. think that will get the same kind of flavor as the original?

1 gallon of regular mead 5 gallons of a spiced apple cyser 5 gallons of strawberry cyser 2 gallons of a rootbeer mead, really hoping this one comes out tasting better then not your daddy's rootbeer so 5+5+1+2=13 gallons