Recent content by bodhi86

I have traditional going now with a little lemon in it, plan on trying to get my buddies in a big batch like 20 gallons or so, but don't know what kind yet. Definitely more cysers, and I have to do an experiment 1 gal with something wierd, or maybe just hops

I'm way too late to this discussion for my suggestion to make a difference now, but if you try this again in the future you should add ginger to it. Sounds wierd but carrot ginger soup is one of the greatest flavors. Well balanced sweet and herby spice. Probly make for at least a drinkable...

If you modify joes ancient orange mead to have strawberries in you should do okay. I'd use a different yeast and remember to chunk the strawberries not purée them. Keep at least some orange in it, take the rind off, ado rack to a secondary on more strawberries. After that make it your own.

Just made a mead tonight that's only ingredients are honey yeast water one pomegranate and a cup of fresh brewed green tea. The Pom and tea are for nutrients mostly. Not an hour after pitching she was bubbling away. Didn't take a gravity reading figured I was doing it old school, I'll take a...

It's been my experience ( admittedly not a lot) that simpler recipes age faster, joes ancient orange for example. The more flavors you add the more you need to age to develop those complex flavors. I love making mead cysers because they taste good young and taste amazing with only several months...

Not all fining agents contain gelitin or egg shell, some are made of some kind of dirt, negative charge positive charge 2 part systems made to pull floating stuff down. My lhbs carries several different kinds.

Wait until ghe bubbling really slows down, like alot. Unless your sitting on a lot of lees, like an inch( I never used bread yeast so I'm kinda accounting for the fluffy). You really only rack to get off old yeast or pull out fruit starting to get real " ripe", if its not for those reasons your...

Several days at room temp shouldn't be a problem, honey kills Most everything it touches, hence it not fermenting right now. The 1116 is top notch yeast for meads though, if it don't start there there's only one more wine yeast that could, 1118 will start a car, but you won't get any of the...

Try using the same recipe in a small batch with bottled water, or buy some water additives and try them in small batches. The additives may be a longer process but in the long run you'll be able to make better booze no matter what the water in you area tastes like.

Thank you guys for all the input, I'll rack in a couple days again into a few 1 gal carboys so I quit worrying. I just wish I could figure out why the color change. Maybe it is just separating. Thx again

Corn IS a very interesting choice. Are you looking for a corn flavor? If so you don't want to let it ferment, corn liquor tastes a lot like vodka, cleaner but very near. Your mead may taste more like a domestic beer if not sweet enough. I would think about getting your alcohol level high enough...

I've got a caremel apple spice mead bout 3 weeks into bulk aging and it's started to separate into two distinct zones. The top is a darker amber color, bout three inches tall, the bottom foot or so is a golden color. Now I do have a little more headspace than I want, but when I put it in there...

I put 8 cinnamon sticks in a 1 gallon batch of buckwheat/apple cider... my first mead and 30 dollars worth of awesome honey ended up tasting like a Smokey bigz red. I later learned making a jaom that 3 cinnamon sticks in 3 gallons is almost more than plenty. I now stick to recipes and use...

I hate clearing, it takes a lot of time. Most everything I have now has at least some sediment at the bottom . It doesn't effect flavor unless you get a big mouth full of yeast, if it isn't for show or it isn't your ownpersonal priority to have crystal clear booze don't trip. Other hand, in five...

Add some whole raisins, they REDUCE the need need to add additional nutrients in mid stages. Other than that just be sure to rack at 1/2 to 1 inch lees so they don't effect flavor. Btw 1116 isn't slow by any means, probably only a weeks maybe two difference from 1118, for a much better flavor.