How does lutra
compare to cbc?
Why do you prefer ultra now?
compare to cbc?
Why do you prefer ultra now?
Bray's One Month Mead
- Thread starter loveofrose
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loveofrose
Well-Known Member
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.
Johnsfolly
Old cars, old bikes, good beer, the blues.
I can't believe I read all 49 pages.
I'm ready to use the Lutra I have in the fridge and maje me some BOMM!
I'm ready to use the Lutra I have in the fridge and maje me some BOMM!
Me and a friend just did a 25 liter split batch, half of it with 2 kilos of blueberries and a little black berries, and the other half clean. 1.120 starting gravity, don't remember what it ended at but around 15,5-16% alcohol. We followed the mead batch builder:
https://www.omnimead.com/mead-batch-builder
How different is this to 1 month mead? It recommends a mix of Ferm K and Ferm O, which worked great for us as we had both at hand. I read from two different posters here that the yeast cannot use these nutritions above 9% alcohol for some reason, and we added our last dose close to 10%. Hard to tell if we have any off-flavours due to this but I think it tastes good!
I followed advice to ask at a market if I could bulk buy "second grade" honey from a bee keeper and he gave us 50 kilos for a very good price. Very happy! It tastes delicious, some of it is a little fermented but it actually improves the taste IMO. It's not orange blossom but we tasted one of the bottles we made without fruit this weekend and it was very nice. 1388 yeast.
I made a starter for the yeast and keep a small part for future use in my fridge, protected by a large chunk of the honey water which was used as the starter. How long can I keep it like this? It's been almost 2 months. Should I make a new starter and feed it to keep it alive or is it ok to lay dormant until we choose to make a new batch? I guess it's best to start with a small starter and increase size a few times when building up the yeast count for next time due to the small amount of yeast as of now.
When we added the fruit we just had it frozen since the summer in vacuum bags, we just thawed it, no campden or pasteurizing. No mold, seems to have worked.
Thanks Bray for your amazing work for the mead community
https://www.omnimead.com/mead-batch-builder
How different is this to 1 month mead? It recommends a mix of Ferm K and Ferm O, which worked great for us as we had both at hand. I read from two different posters here that the yeast cannot use these nutritions above 9% alcohol for some reason, and we added our last dose close to 10%. Hard to tell if we have any off-flavours due to this but I think it tastes good!
I followed advice to ask at a market if I could bulk buy "second grade" honey from a bee keeper and he gave us 50 kilos for a very good price. Very happy! It tastes delicious, some of it is a little fermented but it actually improves the taste IMO. It's not orange blossom but we tasted one of the bottles we made without fruit this weekend and it was very nice. 1388 yeast.
I made a starter for the yeast and keep a small part for future use in my fridge, protected by a large chunk of the honey water which was used as the starter. How long can I keep it like this? It's been almost 2 months. Should I make a new starter and feed it to keep it alive or is it ok to lay dormant until we choose to make a new batch? I guess it's best to start with a small starter and increase size a few times when building up the yeast count for next time due to the small amount of yeast as of now.
When we added the fruit we just had it frozen since the summer in vacuum bags, we just thawed it, no campden or pasteurizing. No mold, seems to have worked.
Thanks Bray for your amazing work for the mead community
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loveofrose
Well-Known Member
You to Brew has officially rebranded to OmniMead! Our site is redesigned for easy navigation. It includes the following mead making resources free of charge:
- Mead Batch Builder with Bray Denard’s latest staggered nutrient protocol
- Beginners Mead Making Course
- Free Mead Recipes including Skyrim-inspired meads!
- BRIX Calculator with Refractometer Correction
- ABV Calculator
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loveofrose
Well-Known Member
It’s faster because I’ve spent a decade getting it perfected!
I read from two different posters here that the yeast cannot use these nutritions above 9% alcohol for some reason, and we added our last dose close to 10%.
Actually, yeast cannot uptake DAP past 9%, not nutrients in general. It the newest protocol, all DAP in Fermaid K is front loaded. Fermaid O is staggered in later. Even if you add Fermaid O too late, it will settle out when the mead clears without off flavors.
Hard to tell if we have any off-flavours due to this but I think it tastes good!
If you cannot taste off flavors, then there isn’t any!
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loveofrose
Well-Known Member
Hello all! Dropping in to give you yet another way to make better mead. For a bit over a year, I’ve been researching various ways to improve honey aroma and flavor. I’m happy to say one worked!
I’ve found that adding phenylalanine boosts honey aroma and flavor in mead. You can read the full article here: https://www.omnimead.com/nexus/phenylalanine
We’ve also added phenylalanine to the the Batch Builder here: https://www.omnimead.com/mead-batch-builder
Cheers!
I’ve found that adding phenylalanine boosts honey aroma and flavor in mead. You can read the full article here: https://www.omnimead.com/nexus/phenylalanine
We’ve also added phenylalanine to the the Batch Builder here: https://www.omnimead.com/mead-batch-builder
Cheers!
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
How dry were those meads? How old when tasting?Hi Bray
Hey Bray! This sounds like a great recipe
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
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loveofrose
Well-Known Member
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
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
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.
And just blueberry by itself as well
They all finished off dry between 12 and 14 %
Tasting all the way through and again at around a month
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.
