Recent content by thorsr

Two months ago I made a redberries mead. I was away for most of the time and just got back today. I tasted a bit and it very very sour and feels very alcoholic. I know it will get better with time and racking, but I´m thinking about back sweetening. Should I make this decision now or later?

Hi guys, as you know, I live in southern Brazil (São Paulo). I also live on a building, and I have very little room to brew and store. I can live with it though. My fear is the temperature issue. here we have winters with maximum 10oC and summers with 30oC. Of course inside this room of mine...

I add another question. What about crushing the fruit, instead of blending or whole fruit?

Ok guys, Vacation is on here and I have two friends going over to the US. It´s my chance to finally get civilized wine products (though I have decent equipment). Keep in mind that I have to get a decent stock (it´s not like people here are going every six months there). I need help sorting out...

Sorry, wrong place

I´m very amateur here, but I don´t think a carbed Safron mead sounds very good.

About aeration, some questions (I might be having a similar problem) Apparently there is some controversy on stirring or shaking the must for aeration. My first I shaked, and progress was steady. The second one I stirred vigorously, but bubbles at day 7 are already somewhat scarce (and it´s four...

Hey guys, Berries melomel surprised me a bit when it went from lots of big bubbles to a slower fermentation kind of suddenly. No sign of contamination though, and it´s still alive. I´ll also post some update pictures here. The big bucket is 4 gallons of the berries melomel, and the small glass...

So, should I add the beans in the secondary? I´m not expecting it to be the main flavour, just an extra scent. Temperatures here can definetly get higher. Maybe I shouldn´t brew in the summer (I´m glad we´re having one of the coldest ever). But temperature here might sometimes reach 86 (for...

Hey guys, I have some new questions. First, what do you think of this recipe I tried. 1Kg mixed berries (raspberry, strawberry and blackberry)-1/4 crushed, the rest in pieces. 6,5kg mostly wildflower honey.(very good quality). 15 raisins Peel of one orange 2 tbs. of bee polen Juice...

Guys, I know I aked you that but I´ll be more direct now that I got it. I bought some very expensive jataí honey. It is delicious, and you even have to keep it in the fridge otherwise it ferments by itself. It´s supposed to have 30% more water then wildflower honey, and it´s very rich but...

Hi all, I´ve just started fermenting stuff, and have just done my second mead. I live in Brasil, and all breweing equipment I could get is beer´s. The vessesls are all right, but I had to use unproper yeast. They are going great though, it just takes a lot of time. But now I´m curious about...

thanks guys. I´m definetly keeping that eucalyptus honey for kitchen use only. I´ll let you know when it´s ready then.

Hey guys I´m thinking of doing a pure - no fruit or spice - mead. I bought 500mL of Cashew honey (darker, stronger and more acid. very tasty), eucalyptus (kind of like wildflower) and apple (acid, fruity, clear and light), and thought about mixing the 3 to make a 4-5L batch. Is that good? Do...

Great to hear that. This was exactly the problem, too "hot"