Recent content by Branman1986

Thank you guys so much!

I am following the BOMM protocol to the letter, which would include 1388, just in warm ambient temps. And it is producing mead without any fusels or off flavors even at the high temps.

Just a data point, I fermented a BOMM at between 85-88 degrees ambient temp and still got unnoticeable levels of fusels and heat on the palate. Very smooth, and had no offensive issues whatsoever. The only problem is I wasn't getting the complexity that I get with using wine yeasts, even when...

Well, I certainly wouldn't For some reason with the bung and carboy I bought, the bung just slips out, especially if there's star san in the mix. I have to tape mine down.

I'm not an expert on whether it's okay or not, but I was having the same problem and some packing tape kept my stoppers from slipping out. I just ran it over both sides tight and it kept it down. Strange that this is even a problem, surely they can design stuff better than this?

I bought one of those rolling metal racks with shelves from Costco. Really helps with space!

Not to necro this thread, but I just finished making my first round of meads. So far I've taken wildflower, Tupelo and Sourwood through primary with D47 and stole a taste of each before racking into secondary. Trying to taste through the crazy alcohol up front, the wildflower was amazing, but...

Also, I need to use only glass, right?

Oof, so if I'm making mead at around 13%, I'll have to dilute it to make vinegar? Thanks for the advice about keeping them in different rooms, I would have never thought of that!

Here is a screen capture of a producer selling "honey" to a broker.

Those numbers are voluntarily given by the same large scale producers and packers that are defendants in the lawsuits. The reason the asian countries are so low is because most of it is from China and laundered to show it's from their country. India, Malaysia and Indonesia export more honey...

Okay, I can't help those that don't want to be helped. I can only assume you have some vested interest in this.

Sigh...let me Google that for you? https://www.foodsafetynews.com/2011/11/tests-show-most-store-honey-isnt-honey/#:~:text=More%20than%20three-fourths%20of,of%20products%20labeled%20“honey.” Shows that over 75% of store bought honey contained zero pollen. Why remove pollen? Because Chinese...

I joined because I'm starting to make mead. You can believe whatever drivel you want. Debunked? 🤦‍♂️

Do any of you have any experience making Honey Vinegar? I was introduced to it in Central America where it's pretty popular, and since found it is popular in Eastern Europe. It is insanely good! Looking at recipes online, they're nearly all recipes for mixing ACV and honey, which is not at...