Recent content by Shortbeard

Well I did a half Caramelized and half traditional that is turning out great with a little age the oak is aging in well so if you are interested take a look at https://www.homebrewtalk.com/showthread.php?t=595426 Now I used local honey not meadowfoam but I would do it again.

Well I did a half Caramelized and half traditional that is turning out great with a little age the oak is aging in well so if you are interested take a look at https://www.homebrewtalk.com/showthread.php?t=595426 Now I used local honey not meadowfoam but I would do it again.

I started doing 5 gallon batches and so far so good some have turned out better than others but nothing undrinkable. As for recipes and things I have found this an invaluable resource. https://denardbrewing.com/blog/category/mead/ Best of luck.

Well after 1 week it is a little soft it is the first time I tried honey as my priming sugar I am holding out hope that it will still carb up a bit more over the next week but my guess is I should have doubled the amount of honey and used 10 ounces for 5 gallons

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Bottled today with 5 oz of honey added to bottle condition. I am quite happy with how this ended up turning out adding the second batch of ginger really improved the flavour. It tastes exactly like Canada Dry Cranberry ginger ale. Hopefully it carbonates well and that doesnt alter the profile...

Sorry to hear that Nick. Hope you try another bochet in the future. I am growing quite fond of this one as become more accustomed to the oak I find more complexity of flavour.

How things can change with time. The mead is bottled. Before the new year and is drinkable. Final ABV 19.7% approximately. The nose is a strong campfire that fades to honey sweet. The initial hit of smoke overwhelms the palate for a quick second than as the mead travels over the tongue...

Transferred to secondary last night. Final Gravity was .998 so ferment is done. Not enough ginger flavour so will be adding another 4 ounces grated, should I add pectin to the ginger? If I want to sweeten a little bit as the cranberry is a touch tart would splenda work and not restart...

Well I finally have a stable gravity at 1.008 which puts me at 19.9% ABV Wyeast 1388 is a bit of a beast. I racked it onto 3 vanilla beans split and cut into 1/3s, 2 oz of cocoa, 1 and 1/2 oz light toast Hungarian oak, 1 and 1/2 oz medium toast Hungarian oak. Here is hoping a couple weeks...

I thank everyone for their input. I make 5 gallon batches cause those are the size of the carboys I have. I am awaiting some information on a job move before I pick up smaller brewing supplies but I am fine playing with my 5 gallon batches. I threw this into the primary today with a few...

Thanks for the replies everyone. Let me address a couple of things you brought up. I came up with the numbers for honey and fruit based of a brewing calculator I found online. https://www.brewersfriend.com/homebrew/recipe/calculator/ The lemon was from the homemade ginger ale recipe I have...

http://ecom.bosagrape.com/home.php This is Bosa Grape for those in Western Canada. They are extremely well stocked. I was contact within 24 hours of order placement and my order was shipped immediately afterward. Fast Friendly and a good price so check it out.

So tested the mead and currently sitting at 1.010 SG and the added sweetness really helps with the flavour. The Acrid taste has almost totally disappeared. So in total I have used a little over 18 lbs of honey in a 5 gallon batch. 18.4 to be exact. if I did my math right that puts me at ~19%...

Hello Everyone, I think I caught the Mead bug cause I am planning on making another one. I could use some help as I want a Soda like tasting mead. I was thinking of a recipe like this. Take 4 ounces of minced ginger root and 1 gallon of water bring to boil remove from heat and let steep...