Search results

So my JOAM is almost ready. Its cleared up really nice although my camera doeant do it justice. Also...any tips on getting the fruit out would be appreciated lol. Next time i may use a bucket. Edit. Stupid thing wont let me upload the photo. Dann.

Brewing away

Midnight oil

Ok. When i get home ill do that. Ive tried using the small end of my stir stick but the angle of the nexk doesnt allow me to get too it. I have a stir rod that attaches to my drill. Ill try and take it easy so i dont have an MEA. Note to self...all ways use a plastic bucket when making melomels...

Or should i just add a bit of clean water to cover more of the fruit...

So its been 3 days since I've added bluberrys and peaches to my cyser. The cyser itself was going for about 1 week before I added the fruit. I have a large mass of fruit at the top of the carboy and I'm curious if I should degass or just leave it alone. Or if there is anything else I should be...

Curently I have: 5 gallons blueberry peach cyser 1 gallon Joam 1 gallon personal experiment 90 total

It may be done fermenting, but not necessarily ready to be enjoyed. If there aren't any bubbles whatsoever then your ferment is probably done. Rack into a secondary pull a sample to get a gravity reading and taste some. If its got the alcohol level you want and the sweetness you want..then its...

I know this thread is a tad bit old...but relevant to what ive just done. I made a mead using a spur of the moment recipies that i made up in which I used this WlP570 I guess we will see how it turns out. If its good ill post the recipie

Holy cow! That is precisely what I was looking for. Thank you. I'll have to keep that in mind when making my next batch...which I think is gonna be a BOMM

Ok, ive briefly looked at the specs for some lavlin yeasts. Ill take a second look at them

Im not too concerned with the ABV produced as i can always backsweeten later. What im concerned with is that different yeast produce different flavors independently from their ABV tolerances. It is those flavors that I would like to identify

Ill look into it. I see those yeasts pop up a lot on these forums. As well as d-47 which I see associated with a dryer finish

Hey everyone. I'm curious, has anyone compiled a list of different yeasts and their flavor profiles? Im considering making a bunch of 1\2 gallon batches of mead using the exact same ingredients with the exception of the yeast used. That way I know what flavors are offered by different yeasts...

I like relativity sweet wines and meads as well. My dad has the great to keg and carbonate...I do not. Not yet anyway lol

Awesome thanks man. I love this stiff and look forward to seeing how this first batch comes out and experimentingfrom there

Understood...I think I've read that analogy from you on a separate post somewhere lol. I wasn't shooting for 15% specifically I was just being aware that the potential was around 15% seeing as there was adequate sugar for the yeast to go that far. I'm using it more as a measuring device to see...

Gotcha, thanks Yemany.

Outstanding. Thank you. I'll definitely check them out The second and third one look just about like what I was looking for

So if I understand correctly, add the enzyme to the thawed out fruit (mine is currently frozen) with a bit of water to cover and let sit for 2 days. At room temp or in the fridge? I don't want to loose much of the fruit flavor, which is why I'm waiting until my yeast ferments to its tolerance...