Recent content by TeufelHundenM198

You can't see the mead in this pic, but I think it still counts. This is my 42 gallon conical fermenter, and I degas it every day with my vacuum pump. :D Does a good job of it too.

Slightly under 1/4 tsp @ inoculation.

Here's a fun little test I did. Both of these meads are made with 2.4lbs of wildflower honey, following the yeast and nutrient schedule laid out in this thread. There's only one small difference between the two, the one on the left received Potassium carbonate, the other one did not...

I opened up a bottle of that same batch, ~2 years old, plus or minus a bit of time. The bite I first described really calmed down. It's no longer a sharpness followed by the sweet. The Toffee flavors have come to the front, nearly replacing the marshmallow. It's more of a well...

Some states are friendlier than others.... it'll vary greatly from that angle. I'm near Boulder, CO, and they've allowed people to start nano breweries and wineries in their garages. Other states treat alcohol as if it's one step below narcotics and put you through the ringer. If you're...

Bray, I'm curious about the Potassium needs of yeast. Is there a recommended amount you have per lb of honey used or per gallon of must?

Here you go: https://www.homebrewtalk.com/f80/vanilla-mead-31698/ I replaced the fireweed honey with local wildflower honey. I also used two extra bags of Earl Grey. After exactly one year, it was very good.

What is your definition of a mead that doesn't take long? Unless you're going to do a BOMM or something, any mead that isn't specifically made for the impatient is going to take some time. That being said, I made a vanilla mead (from the recipe index), and it was wonderful at a year.

Most likely answer is the mead was oaked, as in aged in either a barrel or chips. I have a few different meads which were barrel aged, it's fairly common around here.

Yep. If you haven't made one yet, a Bochet is one of those fun oddball drinks to have around for extended aging and special occasions. :D

His website is absolutely terrible. Having moved past that, I really like what he's doing over there with the restaurant side of it. :D Too bad I have literally no reason to visit Michigan outside of trying his mead or I'd try to make a trip.

For 5 gallons: 12lbs Wildflower honey 7lbs Raspberries in the secondary 5 whole split vanilla beans in the secondary Lalvin D47 yeast. I always follow the staggered nutrient addition schedule, and I like to rehydrate with Go-Ferm. I like to wait until the mead is virtually clear before...

People tend to love some of my meads. I had a wine tasting last summer with ~50 bottles of the good stuff and my guests nearly drank all of it. My most popular ones are a Raspberry Vanilla melomel and a dry Tupelo mead aged in American Oak. Surprisingly, the least popular was the JAOM...

No, tupelo wouldn't be a good substitute for this, IMO. The wood honey (Forest honey on Amazon) is darker and bolder. I made this a while back and it was a hit... given the nature of that honey combined with the cherries, I wouldn't dream of replacing the honey. I made a couple changes...

My. Good. Gracious. In 5 gallons, this was 8 bags of Earl Grey Tea, 15lbs of local wildflower honey, 6 vanilla beans and 8 ounces of vanilla extract in the primary. It's absolutely amazing. With all that vanilla, you'd expect it to be almost "punch you in the face" strong, but it isn't...