Seamonkey84
Well-Known Member
Newbie here, I’ve made 3 gallons of various wines/mead done years ago, and taking a more serious go at it again.
Ive joined after reading about the BOMM method, and couldn’t wait to try and make something that doesn’t need to be aged for a year or more. Also interested in the hands on approach vs the set it and forget it method I’ve been doing. Currently I’m finishing the primary on a gallon of Cyser and a gallon of juicy juice fruit punch. I’m a few days into a 2gallon blueberry/grape wine.
As soon as my Fermaid O arrived today, I started thawing fruit for a 3 gallon Berry Death BOMM https://www.denardbrewing.com/blog/post/berry-bomm/ as instructed, the berries and juice are in the bucket with the peptic enzyme, but I also added enough water to submerge the fruit in
Following the recipe to the letter... I forgot I was doing a half batch and made the full sized 2L starter . Well I guess I’ll be able to save some and farm the yeast for a bit.
Ive joined after reading about the BOMM method, and couldn’t wait to try and make something that doesn’t need to be aged for a year or more. Also interested in the hands on approach vs the set it and forget it method I’ve been doing. Currently I’m finishing the primary on a gallon of Cyser and a gallon of juicy juice fruit punch. I’m a few days into a 2gallon blueberry/grape wine.
As soon as my Fermaid O arrived today, I started thawing fruit for a 3 gallon Berry Death BOMM https://www.denardbrewing.com/blog/post/berry-bomm/ as instructed, the berries and juice are in the bucket with the peptic enzyme, but I also added enough water to submerge the fruit in
Following the recipe to the letter... I forgot I was doing a half batch and made the full sized 2L starter . Well I guess I’ll be able to save some and farm the yeast for a bit.