MikeFlynn74
Well-Known Member
I made a mead a while back-
Using 12.5lbs of Fireweed Honey. Local to Alaska- Dunno if lower 48 can get that.
Using a sweet wine yeast it came out of fermenting after nearly a month. I bottled it and it was excellent. It was near 12% from my best estimate.
Ive heard +13% tend to become more bitter and less stay sweet.
Now I havent done any other types- But what seems to be the best overall type of honey to use? I have many options too. Fireweed, orange, clover, rasberry. etc.
Also I may not want to brew an entire 5gallon batch. Any pointers on how to do 2 gallon batches?
Using 12.5lbs of Fireweed Honey. Local to Alaska- Dunno if lower 48 can get that.
Using a sweet wine yeast it came out of fermenting after nearly a month. I bottled it and it was excellent. It was near 12% from my best estimate.
Ive heard +13% tend to become more bitter and less stay sweet.
Now I havent done any other types- But what seems to be the best overall type of honey to use? I have many options too. Fireweed, orange, clover, rasberry. etc.
Also I may not want to brew an entire 5gallon batch. Any pointers on how to do 2 gallon batches?