TheWadeShow
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What should starting and ending hydrometer readings be?
What should starting and ending hydrometer readings be?
What should starting and ending hydrometer readings be?
I touched this mango experiment for the first time since August. It probably should have been racked way sooner but excuses and what not.
I was tempted to dump it based on the smell. It was super flat and nasty smelling (oxidization? autolysis?) but tasted it anyway.
Frankly it tastes like a syrupy honey water. There's not much in the way of mango flavoring but it still has the potential to be a decent (super sweet) dessert mead.
I racked it from a one gallon carboy to a 3 liter jug and capped it to bulk age for a few months. We'll see what happens.
I accidentally used the rapid rise yeast. Should I let it ride or put some of the normal bread yeast in too?
Ooooo.....look what I got to experiment with!!!
View attachment 297377
Since my JOAMs are coming out pretty neutral, just going to use each of these as part of the honey in the batch. Blend both with same base honey and see what happens.
Ooooo.....look what I get to experiment with!!!
View attachment 297377
Since my JOAMs are coming out pretty neutral, just going to use each of these as part of the honey in the batch. Blend both with same base honey and see what happens.
Essentially, wont this become a capscimel??
Is that spicy mead? There are so many mead types, and I have only ever judged beers, so just venturing in the world of meads. I've never tried a spicy mead, so just thought since these samples were pretty cheap why not.
Are there ingredient lists on those jars?
Nope, that is kind of the mystery of the whole thing. These are test batches of stuff that you can buy if you want to. These were like $1.99 each. I'll taste test them first and then see if they ferment. <shrug>
(So they question is, could they have preservatives in them? Maybe, no idea, it was a $4 gamble that I'll never be able to recreate. )
As threatened. Two JOAMs today. The chipotle seems to be the best flavor with honey. The habanero is actually very clear on the pepper flavors, but much warmer than the other.
View attachment 298440
(fingers crossed these two test batches didn't have any preservatives in them yet.)
I think it's already (3 weeks in) beginning to clear.
As mixed, 3 weeks ago:
Today:
Update: 12 days later, Aug 8, some fruit (two slices of orange and many raisins) have dropped and it is clearing up nicely now:
Aug 25, 7 weeks in. All fruit (except maybe a few raisins) have dropped. The liquid is very clear now.
Yep, looks good!
Sorry if this has been asked, has anyone made this without the orange? I'm allergic to citric acid and I don't know how I will handle fermented citrus.
Do you enjoy (and can your body tolerate) mixed berries?
Then my suggestion is to swipe out the oranges for a half-bag of frozen mixed berries. Make no other changes.
Sorry if this has been asked, has anyone made this without the orange? I'm allergic to citric acid and I don't know how I will handle fermented citrus.
So, being somewhat inquisitive I tried to look into why this recipe works. The orange, along with the peel, should be changing the pH of the 'wort' (what'cha call it for mead?) so that it is more favorable to the yeast.
The raisins appear to be the source of 'nutrients' that would be added to your more mainstream meads.
Finally, in the finished mead that orange 'pith' and just the ascorbic acid are adding some balance to what would be a very sweet drink.
So, from that, you'd probably want to look for a substitute that would play those roles? <shrug>
Mine isn't clearing and it's almost been two months...
So, being somewhat inquisitive I tried to look into why this recipe works. The orange, along with the peel, should be changing the pH of the 'wort' (what'cha call it for mead?) so that it is more favorable to the yeast.
The raisins appear to be the source of 'nutrients' that would be added to your more mainstream meads.
Finally, in the finished mead that orange 'pith' and just the ascorbic acid are adding some balance to what would be a very sweet drink.
So, from that, you'd probably want to look for a substitute that would play those roles? <shrug>
If that's the case, he could substitute any mild food acid for the citric and get the same effect in pH change, as long as he adjusts for the difference in strength.
Anyone try using a straight up Habanero in this? We managed to get a grand total of 1 (1!) pepper this year so in a misguided effort to save my pride I'm thinking about throwing it in a batch of JAOM for fun.
it's highly subjective. But I wouldn't do it - I love spices and spicy food, but for every beer with peppers that I enjoyed, there must be a dozen that I hated. Plus this mead will already have strong honey and citrus flavors, in addition to strong alcohol kick - making it also spicy is way too much, at least for my taste - too many contradicting, overpowering flavors that don't compliment each other. It's like a band where everyone is screaming different songs trying to outscream each other and all amps are set to 11.
Even though sometimes sweet and spicy mix well.
really? Has the fruit dropped?
This thread makes me wonder - the fruit drops as the alcohol level rises and overall density of fluid (specific gravity) drops. One could design some easily sanitizable, floating marbles of some sort, with densities/specific gravities, of say. 1.010, 1.015, 1020 etc.
Then you wouldn't need to take the sample out of the carboy at all and use hydrometer - just watch the marbles float at the top, and as they sink one by one, you would know the density dropped below that level. Should be easy enough to do, it's basically like little hydrometers with different specific gravities. How come nobody makes those?
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