Recent content by Brett_Bellmore

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  1. Brett_Bellmore

    Meat Mead

    Oh, heck, I guess I'm going to have to try making something. Probably a bacon mead, in the secondary. I'll keep you guys posted. Be a while, it's going to start as a straight clover honey mead to begin with.
  2. Brett_Bellmore

    Looking for help with insanely hot Capsicumel

    You'll generally only get pee hole sting if you're not good about washing your hands after handling the peppers; Capsaicin is barely soluble in water, (The alcohol will fix that.) it's more oil soluble. That means it will easily hang around in your intestines for the full ride, especially if not...
  3. Brett_Bellmore

    Looking for help with insanely hot Capsicumel

    I find that recipe a bit scary, personally: It's been my experience that alcohol really amplifies capsasin.
  4. Brett_Bellmore

    Meat Mead

    Agree with Snuffy: You likely don't want the flavor of raw meat. *Maybe* rare, if it was bled out well. But I could see slicing off the nice caramelized surface of a steak or roast, and using that to flavor a mead. Can't beat the Maillard reaction! To maximize that effect, you want to rub the...
  5. Brett_Bellmore

    Glycolipid in cider... No fermentation. Any suggestions?

    Had to look them up, they're a surfacant and anti-fungal. Yeast, of course, is a fungus. If it was a sorbate, you could just massively pitch yeast, and the yeast would absorb the sorbate, drop out of solution, and you'd be good to go. I've done that. But I can't find anything on how this stuff...
  6. Brett_Bellmore

    recommendations for a digital scale ?

    Nah, I'm not offended. In fact, I agree that 100th of a g resolution probably is overkill for brewing. But there are ingredients where you probably do want at least a 10th of a gram resolution, especially if you're making small batches. The thing is, 100th of a gram resolution is pretty cheap...
  7. Brett_Bellmore

    recommendations for a digital scale ?

    Well, sorbate is, what, 0.75 g per gallon? If I'm running a 1 gallon fermenter, I want to be closer than +/-2g. But, sure, +/-0.01 is overkill, a tenth of a gram would be fine. For heavier stuff I have a kitchen scale, I save the digital scale for the really small scale stuff. Meta K, sodium...
  8. Brett_Bellmore

    recommendations for a digital scale ?

    Probably good for most ingredients, but a little coarse for things like metasulphite or sorbate when you're stabilizing, which is what I use my digital scale for.
  9. Brett_Bellmore

    recommendations for a digital scale ?

    I've been very happy with this one, been using it for a couple years. Edit: I think I should mention that it does have a minor defect: If you add whatever you're measuring too slowly, it seems to assume calibration is drifting, and re-tarr. I haven't found that a problem since I first noticed...
  10. Brett_Bellmore

    Fliptop Aging?

    I'm planning on long term storage in flip tops, but was thinking of dipping them in wax as a backup for the ones I pack away. So far my batches have been too small to leave enough to pack away like that, though. I've had no problem with them out to a year, and I guess the rubber should survive...
  11. Brett_Bellmore

    Bottle bombs, disarmed!

    So, I'd been in a little bit of a hurry to bottle my batch of cranberry/blood orange mead. (Wanted to free up the fermenter for something else.) As a result, the bottles ended up with an unpleasant amount of debris in the bottom after sitting in my closet for a couple months. Well, my better...
  12. Brett_Bellmore

    What is this???

    Well, if it were me, I'd re-bottle that mead, filtering it through a coffee filter, and plan on drinking it a bit younger than expected. You might be on the way to making some vinegar.
  13. Brett_Bellmore

    What is this???

    I get white stuff at the bottom of some of my bottles, too. Never seems to affect the taste, I think I'm just not letting things settle out long enough before bottling. As for the dots, is it possible you missed some seeds when straining the juice?
  14. Brett_Bellmore

    First mead

    That's good to know going forward, I'll pick some of that up on my next visit to the brew shop. I haven't actually been seeing any such effect, but when I say "a little bit", I mean a tiny pinch.
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