Recent content by Vindaloovians

The mead will probably be mostly fermented after a few weeks, leaving the mead for a few months simply improves the flavour and helps it to clear up. Adding wine finings is an alternative to racking and letting it settle. Adding 1 pound of honey per gallon of mead will carbonate it sufficiently...

Looks delicious! What kind of flavours does it have and how long were you fermenting?

I tried an all grain recipe the other day and I have some leftover grain. I'd prefer a recipe where malt extract is the main sugar. Leftover, I have: 200g Best Dark Munich Malt 400g Caramunich Type III Malt 400g Carafa Special Type II Malt <100g Perle Hops <100g Hallertau Mittelfrüh Hops...