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Old 02-14-2013, 09:35 PM   #631
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Default Hey Interesting

What Do the Meads taste like most of the time thanks for your time




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Originally Posted by MeadMax View Post
I would love to see a photo of all the different meads out there.

Show the photo and a quick description of what it is.

Cant wait to see all the photos!!!!!!!!!


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Old 02-15-2013, 03:56 AM   #632
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Yomamma's Strawberry Pizzaz

Here are pictures of the strawberry melomel after cold crashing and clearing up. I finished with ~3.5 gal @13.8% abv. Tastes great!! OG 1.130 FG 1.025. Sorry, the lighting isn't that great in the bedroom.


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Old 02-15-2013, 02:26 PM   #633
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those 'mels look clean as a whistle. Impressive.
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 02-15-2013, 05:17 PM   #634
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Quote:
Originally Posted by CreamyGoodness View Post
those 'mels look clean as a whistle. Impressive.
I have to confess the use of pectic enzymes for the clearing up of this melomel. This was my first melomel and I wanted to try different techniques to learn more. I followed Yomamma's vigorous fermentation plan, and fermentation completed in just 4.5 days. I doubled the yeast and the nutrients while following hightests SNA guide. I was probably PTC and aerating about 5 times a day. I have to say that this was a huge success IMO. But the fruit took up a lot of space, so a 5 gal batch yielded me only ~3.5 gal. I also used glass marbles to take up room in my carboy so that I wouldn't have to top off with water (the guys at my LHBS taught me that).
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Old 02-15-2013, 10:33 PM   #635
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Quote:
Originally Posted by TwoJays
A from-scratch bumbleberry mead that just got bottled yesterday. Samples were, um... well let's just say it's a miracle there's any left.
Wait... Bumbleberry? Please enlighten me. It sounds delicious!
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Old 02-16-2013, 03:34 AM   #636
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Originally Posted by SireFelps View Post
No! I donīt pay. I made the labels and send it to print in A3 matte vinil paper. I cut with a blade... it takes a huge time, but in the end is nice Nice you liked!
Maybe this will save you some time, labor and money. I get my labels from WorldLabel.com (http://www.worldlabel.com/Pages/wl-ol5100.htm). All their labels match Avery formats and come in a variety of materials including vinyl. I create my graphics in MS Word's label feature and print on my HP 1500 Color Laserjet.
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Old 02-16-2013, 01:15 PM   #637
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Quote:
Originally Posted by SebastianS View Post
Wait... Bumbleberry? Please enlighten me. It sounds delicious!
Honey was wildflower, and then we made a puree using raspberries, strawberries, blackberries, blueberries, and cherries (it was a little bit flying by the seat of the pants, so unfortunately I don't have specific data to share) and put it directly the primary. Fermentation was explosive for a short period, but not complete, and was super slow, but steady for about two months until it was where we wanted it. Racked it off the fruit goo and yeast and let it sit for another couple of months and then done!

Like many of the mels you might get at the store, it is a little sweeter than some traditional meads, but it's not overpoweringly sweet like many I've tried.

Next time around I may try something just to see if I can dry it out ever so slightly more, but it's perfectly enjoyable as it sits.
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Old 02-16-2013, 01:18 PM   #638
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Quote:
Originally Posted by The1Greenguru View Post
What Do the Meads taste like most of the time thanks for your time
Have you tried mead before, even commercially?
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Old 02-16-2013, 01:21 PM   #639
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The vanilla bean in the bottle is just an attempt to do something with the bean from the fermentor. By the way this vanilla bitter orange mead was amazing and no it has not been filtered. Just cold crashed, racked, cold crashed again then bottled. This simple process has been very successful for me, most of the time.

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Old 02-16-2013, 06:50 PM   #640
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Fancy a glass of bramble mead?


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