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I promised a photo of the final product and never delivered, so here it is: I gotta say, it's getting better with each passing day.

I guess I was in a bod mood yesterday. Actually know nothing about them.. However, the negativity originated from the fact that I found almost no information about who they are, where they found these methods they use, or any review/tasting notes of their products and that I've never heard of...

There is a single Winery, named Erez Winery, that produces so-called "wine" from all kinds of fruit, including figs and strawberrys. They claim their methods are original and ancient, but I'm skeptical. They don't even have a website in English (they suck), but you can look at the pics here...

That's good to know for next time :) Although, I can barely feel the yeast tastes as long as I pour gently from the bottle. The S-04 really came through for me here.

I actually opened a small bottle last night. There is indeed a serious yeast sediment on the bottom of the bottle, but that was unavoidable due to my lack of fermentor fridge. There was no fizz when it opened, which is a good sign. The liquid itself was amazingly gold in color and almost...

You guys think that even though the gravity was 1.004 and I used S-04 yeast, they might still work in the bottle? Really?? Anyway, as you can see in the pic, I left very little airspace. I don't think they can bomb on me. Worst case scenario, It'll be a little gassed.

The airlock showed 0 activity for the last month. I'm pretty sure it's safe.

Hey guys, I finally got around to bottle this. First off, I have to say - this is one of the most unique things I've ever tasted. The fruit tastes have almost taken over completely and there is a mild honey aftertaste. Now, the events of the day: I opened the fermentor up this morning to...

After reading all 47 pages across 2 days, I'm gonna try to liven the Brett talk back up. What I gathered until now regarding Brett slanting is this: 1. Brett prefer pure glucose than other sugars. Anyone tried adding grape sugar (aka dextrose, aka glucose) to their medium recipe? How much...

Hey guys, Updating on what's going on with the mead: Yesterday I brewed a batch of beer, so I had all my gear sanitized. Decided to use that opportunity to open up the mead and maybe rack it with the fruit if it's close enough. It had a SG of 1.060 so I went for it. Racked the mead onto 3.5...

Another quick update. I wasn't home at all since I pitched my yeast, so I had no idea what was going on there. Today I arrived and was bummed to see that no fermentation was going on, AT ALL. I opened the plastic bucket to check no infection was up and to my surprise, the must was still clean...

Nope, added the honey to the water when the heat was off at 50C and stirred like a maniac.

Small update: Today I picked some more fruit off the tree, I have more then 3 kgs and i'm pretty sure that's enough for a 10L batch. The day continued with purchasing the honey (and last minute organic raisins) and then, finally, making the mead. OG - 1.115 After filling the new plastic...

Very interested in this post, as I have a hard time obtaining nutrients locally.

The split sounds like a great idea, I'll do it. 2/3rds in primary and 1/3rd in secondary is the way to go? I'm a noob in all honey-related, so I didn't quite understand the nectar/brazilian pepper tree thing..

Kosher or not is a non-issue for me and mine. I talked to my HBS guy again today and he said he has some nutrients on the way. 2/3rd sugar break sounds like a plan. Thanks!

Recipe concerns: The 2.6 gallon (10 liter) fermentation tank i'm gonna use is small. I'm not sure it'll hold the amount of liquid + fruit i'm aiming for. That's why i'll rack into one of my primary 6 gallon carboys. So the recipe is as simple as: 7 lbs Honey (haven't decided what kind...

Hey guys, I have a Eugenia Uniflora tree in my garden and it's fruits are calling to me... In case you don't know what it is (I didn't know the fruit until I had a tree), it's also known as the Surinam Cherry or Brazillian Cherry. Google it. In case you're wondering about the fruit itself: is...

Hey guys, Next week I'm gonna brew my first AG batch. The plan is a single hopped Simcoe IPA. Would love some thoughts on the recipe and maybe a few tips off the top of your head to keep in mind. (already read the stickies and the book materials a couple of times..) Recipe Specifications...

Thanks for the reassurance, bigbeergeek. Appreciate it!