Recent content by Dr_Floyd

I’ll second the not sure how you managed that reply, without a fruit cap drying out I don’t know how mold could be growing. Can you post your recipe and process?

I realize now that I didn’t write down what it tasted like here but the 1.002 tasted like champagne it was so dry. Hopefully I’ll get around to tasting it in the next few days after the fixes when I finally add mint!

I decided to make a high gravity one gallon batch with the same honey and yeast to add in to my now dry 5 gallon batch do bring up the sugar content. Haven’t done a taste test yet but it’s been sitting for a few weeks now and it has a stunning strawberry color! I’m pretty confident I saved it...

Of course you can mix fruits! Rambutan, Lychees and golden raisins are a dynamite combination. It will at the very least add complexity which in my opinion is a requirement for any alcoholic beverage to keep me drinking it. A great example for me is Cider. I can’t tell you how many times I’ve...

My preferred method of fruit additions is checking gravity every day until I have around 1% or less ABV to go and only then adding my prepared fruit. It lets the yeast eat some of the simple fruit sugars before crapping out yet still leaves enough fruit flavor behind to tell it’s there without...

I was hanging on to the hope that I could squeeze a bit more from the yeast, gonna take a hydrometer reading today and see where it is. I added what honey I had left (around 1/2 lb.) a few days ago and I added 3 lbs. of strawberries yesterday but I'm pretty certain the yeast are spent.

No Mint yet, just trying to make up for my overzealous Yeast right now.

An update: Holy crap it's completely dry, SG 1.002 now so the 71b eked out over 1.5% more ABV than it should have. I'm weighing my options but obviously I got more strawberries since there's probably no flavor left. I really don't like the taste of back sweetened honey wine but I may have to...

Honey weight is the most useful measurement for honey since honey roughly comes out to 1% ABV per 1 lb. on the average in a 5 gallon batch which can be very helpful when lacking a hydrometer reading. So you can estimate that in order to reach 10% ABV in a 5 gallon batch you will need about 2...

Where on the PH Scale do you think I should land? As it stands I started around 4.0 according to my test strip which is exactly in the middle of what's ideal for Yeast Health. It is my understanding that acid balancing during fermentation is meant for Yeast Health and Acid Balancing post...

Today I pitched the yeast in my new Strawberry Mint Honey Wine Recipe! Mostly just sharing but I'd love to get some opinions on the Mint part. 5 gallon batch primary ingredients: - 16 lbs. local Raw Wildflower Honey - ≈4 gallons water - 1/2 lb. Golden Raisins (chopped and bagged)...

That's definitely a sign that it wasn't finished but it's worth nothing that I have never had a mead NOT drop sediment after bottling and aging in a closet but that amount is definitely avoidable in the future. My first batch of Mead dropped a lot of sediment after bottling simply because I...

I've busied myself lately with developing a carbonated session mead with a little more going for it than just straight up honey and water. It suddenly struck me today as I wandered through an unfamiliar produce market and came across some Bee Pollen for sale that I've never considered using it...

Sourcing the tropical fruits is a real problem here in LA which frankly is not what I expected from such a large city, I honestly thought I could find everything here! I'd kill to get my hands on some fresh Java Plums or genuine Hawaiian Taro (Leaves and Corms). Another side note, if you use the...

It's actually the best batch of Mead I've ever made and seems to keep getting better as it ages. Don't forget the pectic enzymes for the fruit, my batch cleared beautifully when all said and done. And definitely use the golden raisins, they both perfectly compliment the tropical fruits and give...