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I want to do a 5 gallon batch, and I am unsure of how much gravity Ill get from the purée. I know my honey will only reach about 1.020 for the 5 gallons as well as the extract if my math is correct. I’d like to end up. So with that I’m at 1.04 and I’d like to be around 1.060-1.070

I should have clarified I guess. The extract, water and hops is the boil

So I’m thinking of doing a dark cherry braggot. I used to make beer from extract kits so it wasn’t really my forte. Primary I make mead now. Here’s the recipe I’ve kinda put together let me know how it can improve. 3 lbs dark malt extract syrup 3 lbs vitners cherry purée 3 lbs wildflower...

Hey guys here’s the recipe then I’ll go with the issue Light Raspberry bochet 2 lbs honey (1/2 lb carmalized for 30 min 1 1/2 normal) 12 oz raspberries frozen then thawed primary 12 oz raspberries frozen and thawed in secondary DAP Energizer 71b OG 1.090 FG 1.000 Last week I stabilized...

Hey guys, Summer is approaching and I had a request for a sweet peach mead. I was thinking of making a carbonated session mead. But I need some help with the process. I want it to come out around 6%. Unfortunately I am struggling with how to make it sweet, peach forward, and carbonated. I was...

So I’m wondering if there is a true difference in the flavors produced by additions in primary or secondary. Pretty much what I’m wondering is this: Couldn’t I just make a big batch of traditional, stabilize, then separate into smaller batches and add flavors? (fruits, herbs, spices etc) I...

So looking forward to summer. I have done a decent bit of cider but I am usually into mead making. Well I want to make a bit of cider for the summer months. I have developed a pretty solid and simple cider recipe that I was planning on doing for a base. Is there an easy way to calculate the...

I’m looking to do the same. My drawback is I read that the pb powder still has oils in it and I’d like it to age without spoiling. I am starting to lean towards extract

Hey all I’m working on a new recipe and I want to achieve a peanut butter flavor. I’d like to do it without extracts if that’s possible. I’ve heard of boiling peanuts and skimming, but how much would I need for the flavor to be noticeable? I’ve also heard people using pb2 or powdered peanut...

So I know the holidays have passed, but I’m thinking of doing a mead to be ready for thanksgiving. Let me know what you all think. 3.5 lbs wildflower honey 2 lbs of cranberries boiled Zest of one orange 71B yeast Staggered nutrient additions Once fermented rack to secondary and clear...

So it’s been about 5 or so months since I’ve been on here and I’ve forgotten about this post. I was recently looking for new inspiration when I came across this. Update: I didn’t end up doing it in a 5 gallon batch. I scaled this down to one gallon and it turned out amazing. I let it age for a...

So if adding In secondary would you advise dehydrating the chopped ginger?

Hey all it’s been a while So I’m trying out a few new recipes so Im looking for some help. I’d like to do a ginger mead with a hop addition. I was thinking citra hops. I was wondering if I more of a hop aroma rather than the bitterness. I am thinking about dry hopping in secondary with a half...

So I added water and brought it down to 1.040..no fermentation has occurred. I have two yeast options on hand currently. I have safale s-04 and K1-V1116, if I pitched a 1/4-1/2 packet would that lower it slightly? I mean I could always backsweeten right? I know it’s not the best way, but I don’t...

Would you recommend this over adding a different strain of yeast

How much would it lower the abv

Hey guys, So recently I made a 5 gallon batch of JAOM. Followed the recipe but I ran into a snag...it’s too sweet for me. OG 1.134 FG 1.050 I used bread yeast, but I am wondering if pitching in something like K1-V116 would lower the gravity slightly.

Hey guys, been a while. So I’m looking into attempting another bochet. For whatever reason last time My fermentation stick at 1.09 and I couldn’t drop it any lower and long story short it sucked. Well I want to try again and please give some input: 3.5 lbs honey (2 lbs normal, 1.5 carmalized...

Raw..I cut off the tops, cut them long way into quarters, then toss them in a sanitized ziplock with the raisens and pound them with a meat tenderizer.

It honestly depends how you taste it..it’s sweet upfront you taste the honey, then it’s followed by a short bit of heat that goes away..very refreshing, very tasty