Recent content by Wayek

no, those get added in last after it's done brewing they were already in there but because I ended up with more syrup that time than anticipated I had to just heat up the syrup and add in a little more sugar, lactose, salt, molasses and vanilla extract to balance it out

Thanks! and you're absolutely right... unfortunately I had to dispose of a brew that got too high in the ABV once

Oh wow.. so it would fully ferment a mead then? hmmm maybe the wild spruce tip yeast might be the better option then? Terribly sorry to hear that! and holy crap...I really hope that the low-brewing didn't attribute to it - 2 years ago I had cholangitis and ended up in the hospital which pretty...

Yeah, it would be a very small batch so that wouldn't really be a problem if I kept it chilled after the stop ... I wonder if you used corn syrup cut honey as opposed to raw unprocessed I suppose that would determine it a little differently on how it would ferment? I think at most it would go to...

Hmmm... perhaps this could finally be an answer to making a good low ABV mead? 🤔 if you can send some to the mysterious land of canada I'll give it a shot!

Update - So I strained out the rosemary mash since it did what it needed to do and the longer that sat in there it was smelling like our pulp mill...it only hung around for a day or two anyways rosemary is out and strained into two masons leaving NO yeast/sediment behind then when I went to the...

Aye, I hear ya!... Well good thing I took it away from the wall heater on day 3 I guess.... and I think I'll take that advice and try some young but still keep some going at the same time after all it is experimental :)

stick to what's good you say! I agree with that too...even though june seems a long wait I can gather some better honey than this unpasteurized beemaid stuff the grocery store :rolleyes: so I'm half thinking to either let this one keep going or to just stop the fermenting now and cold crash it...

y'know what .. I wish I did! :rolleyes: and as I dumped it I did think probably should've saved that was thinking that maybe using any spruce tips could give the same results but I'm not gonna be quick to buy spruce tips online from somewhere else and try this again although mine were just...

thanks! I just found a video where this couple pretty much did the same thing I did an looks like they encountered the same smell lol.. from what they describe though I don't think I got it really that BAD as they did though..mine is definitely not like rotting eggs but it's not as pleasant as...

Hmmm, wondering if it was the spruce tips in general or if it was the location/time of year that I picked them... I previously heard that rosemary yeast for brewing generally gives off this type of smell at first though .. just wondering if it goes away again I don't know anything about this...

So a few weeks ago I accidentally made a very small batch of wild session-ish mead... I had some spruce tips infusing in a 1 liter jar of water for a few weeks and mixed that with a liter of green tea with tulsi a few drops of lemon juice and some raisins..covered the container with cheesecloth...

That's just the base syrup .... I mix a ratio of 3/1 with just sparkling water. I can't do a ferment and make it alcoholic since I have cirrhosis but then again there's vanilla extract in there so meh... Here's what it looks like after it's mixed....foams up like a mother! Anyways update -...

LOL.... hmm maybe I did feel a little funny while I was drinking it

Oh sorry .. 10 grams of each root and I forgot to mention 1 cup of lactose powder, 4 cups of demerara sugar, 1 tsp of salt and a tiny tiny bit of molasses (less than a 1/4 tsp) during the simmer after straining and cold bath to filter out the sediment (and there was a TON of sediment after...