Recent content by Redeemer

I've made sour cherry melomels before with this exact same yeast. I really like the M05, and use it in the winter in TX when I can get my brew area down into the high 60's. You DEFINITELY want to use honey to back sweeten this one because it will give better flavor and body. If for some reason...

At the title implies, I am considering using this for my next mead or possibly a melomel. I am possibly going to do a blackberry and juniper brew with wildflower honey. I will likely begin with an SG of 1.095 give or take a few points, and use an SNA consisting of Fermaid K, O, and DAP. The...

Yes. I like red wine sometimes, but I don't like when a blueberry beverage tastes like red wine. Gives me the heebie jeebies.

You are correct sir, and I misread your post cause I was drinking mead.

I can consistently push EC 1118 to 20% and KV 1116 to 18% and they don't taste bad with step feeding and SNA. YMMV.

I have never used K meta or camden tabs EVER. I've had some challenges but never from fruit spoilage. I've probably done about 10 fruit meads where the fruit was primary only (and it has never smelled like rot. Funky and fermenting yes, but never moldy or rotten). I only use frozen fruit from...

I can't get past the fact that nobody has latched onto my name for the chicken leg tossed into your honey must and calling it Pollomel. I'm giving you guys gold here :thumbsup:

Agreed. Most fats go rancid and that is a vile flavor, as well as being a pretty powerful free radical that isn't good for your body.

Yes. I stated this coyly in my post. My intent was to let the OP know, albeit late, that cider is a great replacement for spring water and give a shout out to my HEB for carying such (Most of the time) awesome selection and quality of ferment-able ingredients.

I know this thread is more than a year old but I wanted to add. Yes this is a cyser and not a mead but also YES it is a very successful combination. I use it when I want to add additional sugars to my mead but the cost of honey is prohibitive or I want to deepen the flavor profile. I'm drinking...

1 gram for the entire batch will be fine. Use CBC 1

Wyeast 1388 would be a great choice, especially with an OB honey. Check out the BOMM thread (It's a sticky) as every single page is worth a read. If you are unable to keep the temps below 80 degrees F, I would suggest Hothead, Hornindal or Voss Kveik as they are clean and fast. You will get...

Before coffee was popularized, beer was the most common breakfast beverage in the Americas. As for a chicken leg, yes I believe in Mexico this is known as a Pollomel.

To pull in the goodness of the Mailard reaction, I feel that bacon would be your best bet. I love beef, and I love it rare and I love it raw but some things are beyond my abilities. Bacon would be way easier but doable. I think it would require alcohol extraction of the volatile compounds but I...

From personal experience I can see that my mead, and the one wine I made, before using nutrients were trash. Even at 6 months in it tasted like I was drinking liquefied rubber bands and fire. Then I read about SNA, BOMM, and TOSNA. As the same time my methods improved as well so I am sure that...