Recent content by SPYRID0N

I ended up restarting fermentation and it has now been bubbling away happily for the past couple days! However, there really is so much sugar in the mead so if it stops again or ends too sweet I’ll try fortifying it. Rum sounds like it would be quite tasty 😋

I wanted to make a mead inspired by Filipino palm alcohol (Tuba and Lambanog) and so used some Palm Sugar in conjunction with the honey as a fermentable. Fairly simple 1 gallon recipe: 2 lbs of local wildflower honey, 1 lb of Palm Sugar, topped off with water and shook. I used half a packet of...