Recent content by SilensMort

Hi all! I recently brewed a high alcohol mead and it's about time to rerack for aging. I pulled some out to taste the profile and it's coming up quite bland. The flavor from the honey hasn't really come through like i thought it would and i want to age it over coffee to give it a little...

I don't sip the more potent stuff either, all mead is for drinking by the flagon, in my opinion. also, I missed the question about why the juice. my answer is that it was in the recipe and it was my first attempt. most of the flavor imparted likely came from having the zest of both in there. I...

it was a cheap mason jar and I did not top to the full gallon so as to allow more room for gas so the pressure wouldn't build up too high. I do not want a glass honey bomb sitting next to my fridge, after all. I also went by what the original information on the post said for expected alcohol...

right now I'm looking at a starting gravity of about 1.084- 12# honey topped up to 5 gallons If I did the math right. which also turns out to 1 part honey to 4 parts other liquid that my original recipe I'm scaling up to calls for. but as far as the yeast/blow off maybe I worded it poorly. I...

what I did when I started was I grabbed 1.5 pounds of raw honey, two oranges, and a lemon. I boiled the juice of the lemon and oranges in 3.5 quarts of water along with the full zest of one of the oranges and half the zest of the lemon for 20 minutes. while that was boiling I added the honey to...

so... after going through several threads and seeing many failed wild yeast attempts I have one other question. I have never had a super active fermentation with my wild yeasts and never had to worry about blow off (I've never even used an airlock before planning for this batch). but I am...

I think I'll try the bag since I'm going to combine everything into one boil like I normally do. worst I can do is have it not work and have to dry hop it later.

I appreciate the feedback! I've been seeing a few recipes between .5 oz and 2 oz for a 5 gallon batch. I was thinking 1oz steeped in the water with the hibiscus and strawberries, but was planning for all of that to go into the fermentation. I think I'll adjust to be able to remove the hops...

Hey all, I have been doing some small batches of mead for a long time. a gallon at a time and I am scaling up to my first five gallon batch. I think I've anticipated everything as far as equipment and all that it's my recipe that I am looking at for some help. I am doing a...

I found your issue, the recipe calls for 20# total. from your description you used 4# total and doesn't seem to be a secondary feeding, either. I believe this is where your issue is.

Kalamazoo

just found the site. had already taken my first foray into mead making. unlike the "ancient Mead" listed here I didn't use any yeast. the thing about honey, it's anti microbial. however, yeast will survive in it. and what most people don't realize, is that you don't have to boil the must...