Recent content by JTehFreakS

The term refers to a mead made with mulberries, basically the mulberry version of cyser or pyment. It doesn't seem to be a very common style, but it's definitely one I'm experimenting with. In the spirit of this thread, here's a pic of a sample from my recently racked red plum morat:

Album detailing the progress of my recently bottled morat. http://m.imgur.com/a/ZLK81 Some pics:

Trust me, it's pretty darn clear as it is, but when the weather cools off again, I think I'll go ahead and let it sit out there for awhile. I had no idea acid would precipitate out of the mead.

Thanks for the replies. The plums were picked from a generous neighbor's tree as they started to turn red and then ripened in the house so they didn't get stung by local wasps. I tossed them in the freezer after ripening until I had a batch of mead ready for the plums. I used 71B on this...

A few months ago I started a plum melomel, with the about 10lbs of red plums being added to secondary. Everything has gone well so far, and the plum flavor is very apparent in the mead, just what I was going for. I didn't expect it to be so tart though! I knew there would be some of this due...

Update on my mulberry and red plum melomels; just racked them off the pulp/lees. Gonna have to back sweeten the plum one though, it's pretty tart! Both are dry meads, and the mulberry one is darn tasty and would go well with red meats.

Snowberries are a poisonous white berry, but the honey collected from the flowers is absolutely delicious. The honey has strong flavor, which is predominantly what I'd call nutty, with some notes of butterscotch in the background; it's personally my favorite honey so far, and I've used it on...

The large carboy is my snowberry metheglin, it's got some cinnamon, vanilla, and galangal root in it. Smells great! The other two are straight snowberry meads, I plan on sparkling these two... maybe. The one on the left is a mulberry mead and the other is a red plum mead. The fruit was...

Alright, I just racked this to secondary, here's an album with a few pics I took: https://imgur.com/a/Qf1BH It looks like the Galangal Root is the only thing floating on top of the must; we'll see if it eventually sinks or not, I might be swirling the carboy once or twice a day to get the...

This is my first mead I bottled; it's a dry traditional made with some local wildflower honey. I've bulked aged it for 3 months before getting impatient and bottling it the other day. There's still a bit of alcohol bite, but so far I'm liking the flavor. The wife likes it too, so that's super...

I finally had time to get to brewing today and here's the recipe so far: 15L Ozarka Spring Water 15lbs Snowberry Honey 5g Lalvin 71B-1122 Yeast 5tsp Yeast Nutrient (DAP) 2.5tsp Yeast Energizer OG = 1.106 @ 86F I went with the no heat method for this batch, and have decided to stagger the...

Just got the honey in a few days ago and it's some awesome tasting stuff; it definitely is more nutty than butterscotchy. The wife and I decided to go with some orange peel/zest along with the vanilla and cinnamon. I'll keep you guys up to date as progress is made! Sent from my Nexus 7 using...

I talked to a few people at work, and it sounds like vanilla and cinnamon would go pretty good with this honey. How many cinnamon sticks/vanilla pods would you recommend for a 5 gallon batch? I don't want those flavors to be center stage, more like compliments to the supposed butterscotchy...

I just ordered 2 gallons of snowberry honey for some mead making, and I'm planning on making a traditional mead from some of it; about 15lbs of it will go into a 5 gallon batch and I'm thinking of using some EC-1118 to get it nice and dry, but since this is only my second batch, I'd love to hear...

I just racked the mead off of a bunch of lees, and it looks like it's still sitting at 0.998. I was wondering what fusel alcohols taste like; the mead tastes pretty good, but it has a decent alcohol taste in the front with the other flavors coming in afterwards. From what I've read, this...