STEVENJAN
Well-Known Member
Steven, what was your recipe, if you don't mind me asking?
Yes, basically, anything with sugar in it, (and a few nutrients) will ferment. That is one of the problems with "honey, water and yeast" meads. Those ingredients just dson't have the right foods for the yeast to do it's job properly.
I like using a bit of malt extract, or yeast nutrient to kick up the ferment. Or, I'll use some fruit for flavour. (I love my fruited meads!)
steve
Steve,
This is from an earlier post when I first put it together. It was more of a lark than a, thought out process. I had read that fruit could substitute for yeast nutrient therefore the lime juice. True or not I don't know. I guess if you use citrus you can use the zest from the rind, some raisins or other type of fruit. Whole fruit (sanitized?) sliced works according to my reading.
"I had 2 jars of honey in the cupboard..probably 3 cups,24oz.(?) and I knew I was short for a gallon. I added about a cup or so of molasses. about 1/2 tsp. cinnamon. 1 tsp. lime juice for a nutrient(?)."
Like I say it tastes very potent. I don't have an hydrometer so, I transferred to the apple juice jug when it stopped fizzing and bubbles weren't rising.
I suppose I could have used sugar but I thought at the time that molasses might have more character than table sugar. I do have fructose in the cupboard but I don't know if it makes that much difference. Is sugar all the same? There are advocates of corn sugar which I don't have in the cupboard.
Since I made my mead(?) I have read more about mead and molasses. I also used a champagne yeast which evidently causes a higher alcohol content and a dryer taste. I will use a different yeast and more honey next time for a sweeter taste.
I really am a pilgrim when it comes to brewing, especially mead.
For me the process is part of the fun. I posted elsewhere that I want to try the prohibition recipe using Blue Ribbon Malt extract just for the experience.I am not sure I'm ready for bath tub beer(gin). I am really getting a kick out of chemistry that I never got in high school. I'm hooked.