Search results

Yeah, it's more of an issue that would indirectly affect many of us. Hopefully the scale of it doesn't ever get to the point of it being a noticeable problem when it comes to honey supplies, but it'll be something to look at and keep in mind in the mid-to-distant future.

http://blogs.scientificamerican.com/observations/2012/07/24/are-zombie-bees-infiltrating-your-neighborhood/ Just thought this might be important for everyone to read.

Maybe it's just me, but it seems like every time I rack my meads I tend to pull a bit of sediment through. Sometimes it's a little, sometimes it's a lot, but there always tends to be some. And generally, spent yeast doesn't taste very well, IMHO. So this weekend/early next week I'm going to...

wrkrB, I'd love to see your recipe/results when you get around to tasting it.

Has anyone tried only burning a portion of their honey for a bochet to try and keep some of the original flavors and aromatics from the honey?

So now I'm confused about degassing. Aeration is good at the beginning, CO2 is bad throughout. However, later oxygen is bad, so wouldn't anything like aggressive stirring also be bad?

Bump because I'm interested.

Honey has natural antibiotic properties, so don't worry so much about your honey contaminating the must. As long as you properly sanitize everything else (as best as you can at least) you shouldn't have much to worry about.

Sounds great. I plan to have some started before the end of the year. I love keeping up with everyone else's though, so keep us posted on how things turn out.

So what would you recommend using for this bochet to have a sweet to semi-sweet final product?

How dry will EC-1118 yeast take this?

Yeah I realize that there is still plenty in suspension. It's more that I don't want to be pulling as much from the bottom of my primary. And same for when I'm bottling. But thanks for all the input. I have some cheesecloth left over from a mango-pineapple melomel, so I'll give that a shot next...

Does anyone have any tips to avoid siphoning some of the dead yeast when racking to the secondary? Or any useful tips for filtering out some of the smaller things in suspension like fruit pulp?