@fatbloke; yeah, battery acid would be a better descriptor. It felt "prickly" on my tongue.
With beer I can taste out of the primary how the beer will turn out, with the exception of the subtle/complex flavors which develop in the bottle. I thought I could do the same with mead, but I guess...
Sweet, thanks for the votes of confidence. Just making sure my brew didn't go horribly wrong right off the bat. I'm guessing soured milk/yogurt is just what yeast tastes like.
I added a lot of different things into the batches (I split it into 5, 1-gallon secondaries), and some are taking...
Here is a little background: I made ~5 gallons of mead with the following recipe...
12 lbs Minnesota Clover Honey
2 Limes
1 cup strong tea
Wyeast #4184 (Sweet Mead)
Priming Sugar (for yeast cultivator)
Yeast Nutrient
I left it in a 7-gallon primary and after two weeks I racked it into...
@phoenixs4r
haha, sounds like my dogs. Picky eaters considering they roll in deer poo every morning. I'll give it a try though, maybe they'll eat them if I give them a little of the beer first...
Is there any way to make human food though, or are all of the sugars and good tastiness gone by...
I'm sure this is already a thread, but I scoured the interwebs and found nothing on this. What do people do with their used grains? I usually just compost them, but I feel like there must be something more useful to do with them. Maybe bread-making?
Any ideas?
I did not think of that. Extracting I'm sure will work very well with the spices, but I'm not sure about the berries. Have you tried making an extract with berries before?
4 down, 1 to go...
Meads 2, 4, and 5 should be easy. I'm thinking for the citrus melomel I'm going to just pour the juice in, for the Cocoa Metheglin pour the cocoa and cinnamon in, and for the chipotle capsicumel throw some chiles in the 1-gallon jug.
That leaves meads 1 and 3. The actual old-style mead recipe...
I always strain and sparge my grains, but now I think I won't add the chocolate at all. I got the chocolate thinking that it would balance out the high alcoholic content with a very wheaty flavor. I was thinking that the darker the grain, the more undigestable starches it has-->more wheaty...
Hey all,
I am trying to figure out how to make 5 1-gallon batches of different types of mead by starting with the same 5-gallon must. I want to keep the mead together for as long as possible, so I am going to ferment all 5 gallons for a few weeks, and then separate into 5 1-gallon containers...
Correct me if I'm wrong, but it seems that starting with an OG 1.120 to a FG of 1.010 would be the same amount of honey and alcohol than starting with OG 1.110 and backsweetening the FG to 1.010
What's the difference?
What I am getting here is that 14% yeast reduces OG 0.11 to FG (with some scaling involved). Are there any other properties of the yeast beside alcohol tolerance that will affect this?
I am using WYeast Sweet Mead, so I'm guessing there are.
Also I am adding flavors to different batches of the...
I was thinking of preparing the Chocolate Wheat much like coffee, and adding it as late as possible to the mix (maybe even adding it to the carboy right before pitching the yeast).
Why do you think I should cold-steep the Chocolate Wheat?
I just went dumpster-diving for 1.75L bottles to age my mead in. I live in collegetown, so I pretty much just went to the neighbors. 5 gallons of liquor bottles in <1hr, score!
In the middle of sanitizing them right now. Gotta love the smell of B-Brite in the evening...
Yeah, I guess there is no danger if I boil the raisins. I just don't want the little yeasties to starve in there. I think I'm also going to try freezing the raisins beforehand, apparently that breaks cell walls and releases sugars.