How does lutra
compare to cbc?
Why do you prefer ultra now?
compare to cbc?
Why do you prefer ultra now?
Lutra has a lager like crispness that I really enjoy in mead. It also has a huge temperature range (68-100 F) in which it makes fusel free mead. CBC can often throw some funky phenolics if it gets to hot.How does lutra
compare to cbc?
Why do you prefer ultra now?
It’s faster because I’ve spent a decade getting it perfected!How different is this to 1 month mead?
Hi BrayI've developed a recipe for mead that is clear and delicious with no off flavours in less than one month. It was found during the Belgian Yeast Ale Experiment I posted over at gotmead.com. I'll post the 1 & 5 gallon recipes.
Bray's One Month Mead aka "the BOMM" - 1 gallon
No heat method.
Added Orange Blossom honey to SG of 1.096 in 1 gallon jugs.
Added 3/4 tsp of 1:2 DAP:Fermaid K; also, add this at 2/3 and 1/3 sugar break.
Add 3/4 tsp potassium carbonate.
Shake like hell to aerate.
Pitched Wyeast 1388 - Belgian Strong Ale activated overnight.
Aerate daily by shaking.
Pitching temperature 68 F, but the temperature in my house fluctuates from 70-80 F with no off flavors.
The BOMM - 5 gallons
Smack Wyeast 1388 pack for overnight.
Pitch into 1.5 liter starter with 6 oz honey and pinch of Go Ferm.
Put on stir plate for 2-3 days before pitching.
Add 1 gallon OB honey to 3.5 gallons water.
Use a drill powered mixer to mix honey.
Dose the following at must creation, 2/3, & 1/3 sugar break.
1 tsp DAP + 2 tsp Fermaid K
Add 3/4 tsp potassium carbonate.
Stir again to aerate and add starter.
Add additional water to SG 1.096-1.1.
Degas daily for at least a week.
This mead is great at 24 days! Enjoy!
Hey Bray! This sounds like a great recipe . I heard you on the got mead podcast recently and really enjoyed all the knowledge you shared. I simply have one question???I've developed a recipe for mead that is clear and delicious with no off flavours in less than one month. It was found during the Belgian Yeast Ale Experiment I posted over at gotmead.com. I'll post the 1 & 5 gallon recipes.
Bray's One Month Mead aka "the BOMM" - 1 gallon
No heat method.
Added Orange Blossom honey to SG of 1.096 in 1 gallon jugs.
Added 3/4 tsp of 1:2 DAP:Fermaid K; also, add this at 2/3 and 1/3 sugar break.
Add 3/4 tsp potassium carbonate.
Shake like hell to aerate.
Pitched Wyeast 1388 - Belgian Strong Ale activated overnight.
Aerate daily by shaking.
Pitching temperature 68 F, but the temperature in my house fluctuates from 70-80 F with no off flavors.
The BOMM - 5 gallons
Smack Wyeast 1388 pack for overnight.
Pitch into 1.5 liter starter with 6 oz honey and pinch of Go Ferm.
Put on stir plate for 2-3 days before pitching.
Add 1 gallon OB honey to 3.5 gallons water.
Use a drill powered mixer to mix honey.
Dose the following at must creation, 2/3, & 1/3 sugar break.
1 tsp DAP + 2 tsp Fermaid K
Add 3/4 tsp potassium carbonate.
Stir again to aerate and add starter.
Add additional water to SG 1.096-1.1.
Degas daily for at least a week.
This mead is great at 24 days! Enjoy!
How dry were those meads? How old when tasting?Hi Bray
Hey Bray! This sounds like a great recipe . I heard you on the got mead podcast recently and really enjoyed all the knowledge you shared. I simply have one question???
How do I get a really full flavored melomel mead!??? I've been at this for about 9 Mos. And about 12 meads. (Still a beginner for sure. But no matter what I do ....(fruit in primary,secondary or both) I just can't seem to get it the way I want. I have used many different fruits, and the last few I added ALOT of fruit to secondary but still not that delicious,full bodied fruit bomb of a flavor I'm striving for. I've tried different honeys and different yeasts but to no avail Without giving away to many of your trade secrets can you give me any helpful hints?? Thanks
What kind of fruit mead are you wanting to make? I’m happy to help, but each fruit has different tricks. Tell me the fruit you are attempting and I’ll help.Hi Bray
Hey Bray! This sounds like a great recipe . I heard you on the got mead podcast recently and really enjoyed all the knowledge you shared. I simply have one question???
How do I get a really full flavored melomel mead!??? I've been at this for about 9 Mos. And about 12 meads. (Still a beginner for sure. But no matter what I do ....(fruit in primary,secondary or both) I just can't seem to get it the way I want. I have used many different fruits, and the last few I added ALOT of fruit to secondary but still not that delicious,full bodied fruit bomb of a flavor I'm striving for. I've tried different honeys and different yeasts but to no avail Without giving away to many of your trade secrets can you give me any helpful hints?? Thanks
Well I've been really trying with the triple berry mix ( raspberry,blueberry and blackberry) and I have attempted with pineapple several times but just can't get that pineapple flavor.What kind of fruit mead are you wanting to make? I’m happy to help, but each fruit has different tricks. Tell me the fruit you are attempting and I’ll help.
And just blueberry by itself as wellWell I've been really trying with the triple berry mix ( raspberry,blueberry and blackberry) and I have attempted with pineapple several times but just can't get that pineapple flavor.
They all finished off dry between 12 and 14 %How dry were those meads? How old when tasting?
Tasting all the way through and again at around a monthThey all finished off dry between 12 and 14 %
That's the problem! I'm afraid you'll need some sugar left to get that fruit taste. That plus enough time in the bottle, usually about a year, sometimes half a year suffices.They all finished off dry between 12 and 14 %
I agree with the rest of the folks here. If you want a fruit bomb, you need 2 things:Well I've been really trying with the triple berry mix ( raspberry,blueberry and blackberry) and I have attempted with pineapple several times but just can't get that pineapple flavor.
Gotcha. I will the this info and be back to the drawing board ASAP. thank you Bray! Much appreciated!I agree with the rest of the folks here. If you want a fruit bomb, you need 2 things:
1. 3-5 lbs of fruit per gallon
2. Sweet mead. The fruit just doesn’t pop unless you are at least 1.020 FG.
Try these two meads as examples:
1. Berry: https://denardbrewing.com/blog/post/berry-bomm/
2. Pineapple: https://denardbrewing.com/blog/post/boat-drink/
Ok, sounds like you need a better foundation in mead making. Go read this to answer a lot of questions you didn’t know you had: https://www.omnimead.com/beginner-mead-making-course-usMy only question now is, when I reach that desired sweeter final gravity, do I just stop the fermentation by stabilizing ? Or should use less honey? More honey ? I'm not sure exactly how to reach my desired final gravity ?
Thank you very much. I am definitely still at novice level but am serious about this. I have seen so many different opinions on this. It's hard to know which is the right way. I greatly appreciate you're helpOk, sounds like you need a better foundation in mead making. Go read this to answer a lot of questions you didn’t know you had: https://www.omnimead.com/beginner-mead-making-course-us
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