Recent content by Brycetopher

Oh good! That gives me high hopes for my metheglin. I want it to be dry but also have citrus flavor, hence the added zest. The zest may overpower the residual honey flavor but it might still come through, we shall see! If I choose to backsweeten a little bit I'll be sure to use the same kind.

I apologize, you're right. I bought both clover (for the bochet) and orange blossom (metheglin) at the same time, the clover was ~17 and the orange blossom was 25.

My bochet was a quick ferment (Already clear) because I added way too much yeast because I thought I killed my first pitch (was too hot to pitch) but turns out it *mostly* survived because I had a pretty aggressive primary fermentation and about a half inch of spent yeast after a few days. I...

Hi all, I just stumbled on this website and figured I'd get some input and advice from seasoned brewers! I made two mead batches in 1 gallon containers, the first is a Bochet and the second, a Metheglin (excuse the messy cabinet in the photo). These are my first two batches of mead, and well...