Recent content by NurseNan

I agree with Malkore absolutely. Don't try anything fancy the first time. Melomels are more forgiving to first time mead makers.

I've done it. I fermented Barbados Molasses, with a little honey, a vanilla bean, using turbo yeast. It's quite interesting! I kept feeding the brew with molasses until I had pushed the fermentation to its tolerance. The area I stored my one gallon test batch was in a warm place, and the...

a lambic braggot....hmmm, that has some potential!

just use the cherries in water. Please do not use the pie filling. It has other refined sugars as malkore stated, and thickeners, etc.

I've also done a hop mead, with Perle and Saaz hops. I've been playing with honey for a while, and some of my favorites are cinnamon, maple, agave, and chocolate. So far, I've liked them all, I just like some more than others. I do need to make more mels, though, and more straight meads...

Cinnamon goes well with apples and honey, and once done, will mull quite well.

now you wait, and wait....actually, if your SG is down to 1.010 or less, you should probably rack, then let it age a few months

As a quick mead, this might be ready in 3 weeks, but the flavor will be lacking. Primary fermentation will not be done, nevermind secondary. The honey flavor will be lost in the "heat" of the alcohol, though you might notice that its a little sweet. You might as well dissolve 1 tsp. of honey...

First of all, you need more fruit. You would need 1-2 lbs per gallon of mead, so 5-10lbs for a 5 gallon carboy. You could safely add 5 lbs of each fruit and still get a mild flavor. If you want the fruit flavor to predominate the mead, add at least 3 lbs per gallon. Yes, its a lot of fruit...

I wouldn't even worry about bottling it this spring. You will need to rack it to another jug first. Just tuck the whole gallon jug in a cool dark place, and forget about it. Check it every few months to make sure your airlock has not dried out. Next September, taste it. If you want it a...

And if you have room in your fermentor, add a little more honey.

http://www.thegrape.net/browse.cfm/2,1284.html fast shipping, great service.

I've made a mead with half honey, half agave. If you have 4.5 lbs of Agave nector, you will need 4.5 lbs of mild tasting honey. Start a 3 gallon batch of mead using the honey, energizer/nutrient and only about 1.5 gallons of water, all in a 3 gallon fermentor. Once the initial fermentation is...

To maximize honey flavor and aroma, do not boil the honey. Add it after the boil. You can also add some at bottling instead of dextrose, but it will take a little longer to carb.

The scottish ale yeast worked well for my cyser (cider with honey added). It is currently aging. It fermented well, and the flavor profile is really nice. It will be better yet when the "heat" of the alcohol is mellowed out.