Looks good, but two months from start to bottle seems really quick. Or, maybe I'm just a lazy mead maker, because my stuff goes damn near a year in buckets and carboy a before I'm ready to bottle.
Looks good, but two months from start to bottle seems really quick. Or, maybe I'm just a lazy mead maker, because my stuff goes damn near a year in buckets and carboy a before I'm ready to bottle.
Thank you, though. Props for being able to wait that long in a fermentor. I'd go crazy.
My first Cyser, sweetened and kegged. I backsweetened with orange blossom honey to 1.012 and carbed it to about 2.6 volumes. The nutmeg is a bit overpowering, as the whole ferment took way longer than anticipated. But at 10% it's a very interesting beverage.
Looks great. How much honey did u start with? What steps did you take to insure fermentation doesn't restart?
I pealed 180 kiwi last weekend for my second batch of kiwi mead. 2013 batch of it turned out one of the best. This is the fruit and just racked it off the fruit today and added more honey.
How big batch size was this? Just made my first kiwi mead myself, used about 2.5 pounds kiwis in 5 liters (1.3gal) batch. Hopefully turns out good, the smell in fermenter was amazing!
All 3 are being hit with finings. Greek honey, tazmanian leather wood honey both 2 yearsold and a strawberry and lime 6 months old but tasting good if a bit strong. Was meant to be sweet but dropped from 1.118 to 0.990 on bread yeast.
This was my first try at making mead. I made a very small, half-gallon batch, adding half an orange and a small bit of raisins. The photo is after siphoning off after 6 weeks of fermentation. It looks beautiful, but it tastes like dry white wine to me. I'm hoping it will improve with age.
Thanks so much for your advice! I used 24 oz. of honey (1 1/2 pounds) for about a half gallon of water. So you're saying that if I add more honey to it, now that the yeast has all been spent, it will sweeten it up a bit and still be OK? I've already siphoned it off and bottled it. It's not bad - it's just a little to dry for my taste. Again, thanks so much! Carla
Thanks so much for your advice! I used 24 oz. of honey (1 1/2 pounds) for about a half gallon of water. So you're saying that if I add more honey to it, now that the yeast has all been spent, it will sweeten it up a bit and still be OK? I've already siphoned it off and bottled it. It's not bad - it's just a little to dry for my taste. Again, thanks so much! Carla
1g apple cinnamon cyser
Pitched: 3/31/2016
Racked: 5/5/2016
OG: 1.110
Current SG: 1.012 (12.86% ABV)
Yeast: Cote des blancs
It was a lot clearer before I racked it. I need to refine my techniques I guess. Practice, practice...
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