Recent content by MonkeyButt

look at this sloppy mess

all measures for 100 Liter Castellan (66% honey) 300g celery root 100g hops 3 vanilla beans 10 years aging, or only 5 if you leave it in a half empty barrel with an open top covered with a cloth (!) Capuchin (50% honey) 100g hops 10g ginger Bernardine (33% honey) 50g hops 50g rose petals 20g...

The intention is to do it "by the book" as those recipes were written. He explains how to use a fresh egg for gravity reading, which I thought that was pretty clever. Also to elaborate on the technique; he suggests simmering the ingredients with the honey-water for 30 minutes while skimming off...

If loving JAOM is wrong, I don't wanna be right!

It's all good, that's why we're here isn't it? The flavorings were indeed expensive. My current state of thinking is to make the bulk mead with no additions, just honey and water, and then add the proportion of flavorings to individual gallon jugs (4 or 5). Original post was more about sharing...

I'm fermenting ~20L right now with no additions, just honey and water. 100 simply makes for easy math. No magic dancing. Clean water, clean honey, shake shake shake, pitch yeast, let time work. It is a leap of faith, but anything worth finding out requires ****ing around.

He writes "a few", I figure 1 per gallon works. You don't like pepper?

The amounts of Juniper and Elderflower do seem low, but those are the correct measures. Maybe bump it up, but keep the ratio 3:2?

100L Litewski (33% up to 66% honey) 150g juniper 100g elderflower Simmer 30 minutes in a baggie with the honey-water, then squish dry and toss.

https://wmbc.olsztyn.pl/Content/2517/54019_art.pdf Assuming the most common Trojniak, I went through all the meads and listed the ingredients as though they were one recipe. Would this be some sort of horrible crash of flavor? 100 Liter Trojniak (33% honey water) 500g black currants 300g...