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Old 02-08-2012, 04:56 AM   #91
turtlescales
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Anybody I'm heading to brewmasters tomorrow and would like an idea on this. Chopps
I've been thinking the same, but I can't start any new brews until I know whether or not I am moving. In light of the geyser effect, I'd say start your ferment in a bucket.... put the avocado into a strainer bag to control mess, and I'd probably use Lalvin 71B yeast. I used it at the recommendation of a gentleman on this forum for a melomel and it is clearing fast and was very nice to work with. Hmmm... I wonder if pectic enzyme would help the clearing with avocado? It certainly seems to have helped my raspberry melomel and clementine cyser.


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Old 02-09-2012, 09:07 PM   #92
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Lmao! This is hysterical. Yeah, I have plans to try this as well, though, I will probably start off with a 5 gallon batch and not as much proportionate avocados. I would rather use limes and cilantro and maybe some hot peppers. (I agree on the onions! Ew!) I also was reading up on the chocolate meads and would probably let it sit for at least a year though closer to three so the oils would settle out. I would have to think on the yeast that would best compliment the odd mixture. Maybe a sherry yeast with 15 lbs of honey. I know the avocado mead sounds odd, but then, tomato wine is odd, yet, gets a lot of compliments.

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Old 02-10-2012, 04:40 AM   #93
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BE SUUUURE TO PUT THE AVOCADOS IN THE BLENDER!!!! Make sure its a sludge that you put in or it will clog up with the cilantro and explode on you.
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Old 02-16-2012, 05:31 AM   #94
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Avocado honey is available this time of year up here SuperSkylar. It may add something or at least be worth a try.
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Old 03-16-2012, 10:29 PM   #95
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Really need an update on this one I want to get my 2 gal batch going and wanted to learn from others mistakes. Anyone?
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Old 03-16-2012, 11:06 PM   #96
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Avocado honey is available this time of year up here SuperSkylar. It may add something or at least be worth a try.
Avocado honey has a very significant outcome on the flavor of the mead. It adds what I guess I would call a "spicy" character to the mead. You can definitely taste the avocado.
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Old 04-13-2012, 05:36 PM   #97
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How is this coming along? I've never laughed so hard about a beverage in my life, and if this one comes off it might tip the scales towards "yes" on my agnosticism...
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

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Old 04-26-2012, 07:09 PM   #98
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I'm curious about this one as well, any news?
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Old 04-27-2012, 06:30 AM   #99
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I truly don't know. It didn't really separate. So I diluted it, and put it in 2 bottles. Still hasnt helped one bit. I couldn't even re rack it really haha. If I have the heart to sip it... Idk, I will tell you guys... But most likely it will be bottled and age for a while untill I become more of a man... Lol
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Old 04-28-2012, 02:32 AM   #100
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Wonder if fining agents would help. Did you use any pectic enzyme? I used that in my melomels, and they both cleared super fast. I added it to my cyser the day before I added yeast, I used regular unfiltered apple juice that was super cloudy. By the next morning it was nearly clear and there was over an inch of sludge on the bottom of the bottle.


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