Recent content by Yemany

My mango mead with black pepper and ginger. It's also my first tap release :)

Both collect honey from beekeepers

Sure, de Traay and the bijenhof

Hi in Zürich I do not. I live in the Netherlands and get my honey from a supplier that collects and sells honey from beekeepers in Europe

Hi wobbly, 3 days for the peels and hops should be enough. You can also boil the hops like with normal beer brewing and use the water in the primary. Just take small samples during these 3 days for tasting. For the hops you can also let them in longer but I won't go beyond 5 days. Hope this helps

Freeze the fruit and add in the seconderry. I make a base mead and add sulphite and then add fruit or herbs. Sulphite protects your mead against oxidation and kills of wild yeast and other nasties that will produce of flavors.

Hi sirmightyballs, I use bentonite a lot in my mead and add it after it is fermented out to clear. You don't have to use it. You can rack it of the lees a couple of times and wait to it is clear. Bentonite just speeds up this process.

Hi Citybear I only take 2 readings to check the gravity. Before I pitch the yeast and when is see that the airlock bubles once a minute. That usaly a sign that the mead is fermented out. Duri g fermitation it is important to decas the mead once a day the first 3 days. This way the yeast won't...

It can also be of flavors from the yeast. What kind of mead did you make and what is the avb and yeast u used?

I always make a base mead that is bone dry and sweeten it with honey or unfermetibel sugars. Doesn't matter what yeast I use. If there are sugars left after fermitation there is a good change that there there is to much honey used. If u use Ec118 this will not be a problem it has a potential avb...

I would advice you to buy the compleet mead maker it has a good list of yeasts and flavor profiles

71 is a no for cycers it will reduce acidity during fermitation. It's a good yeast for red fruits and big mothfeel

Hi Sobby, I use the following yeasts a lot: Ec118 71b S0-4

Read the complete mead maker. It will give you a good base for mead making. Mead making is a fine art to master. This book will give you all the tings you need to greate your own. I used this book as my starting point.

I make semmy sweet carbonated meads without forced co2 :) I use unfermentible sugars and a bit of honey. Works fine, my mango mead is a killer and have my first tap release with it :). For the tap release we force carbonate it of course.