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Had another taste yesterday and it tastes about the same. i'm considering bottling very soon. One thing, though. Seeing as how i added upwards of 10lbs of fruit to this, it doesn't taste fruity at ALL. I cant taste black or blueberry so i'm considering adding some juice before bottling. Your...

Oh, i definitely will. I'm glad that i saved some and am aging it by itself. i wanted a few good bottles of it the way it was. I may even do a 5 gallon batch just dry next time depending on how much i like the more fruity version.

this sounds delicious. i'll be trying this recipe this summer to prepare it for next!

From what i've seen so far, i got way more color and flavor out of the fruits in the secondary than the primary (at least as far as these berries are concerned). I guess that during the primary with the yeast in it's feeding frenzy eats up most of what the fruit has to offer leaving you with...

Yeah, it tastes delicious, but dry. I saved a gallon and racked it onto oak, then I racked this on top of 3 more lbs of honey and the 4 lbs of berries With some more water. I added the water simply to fill the 5 gallon carboy further and end up with more mead in the long run. I don't know where...

pic related: what it looked like before the new berries darkened the heck out of it!

So this is my second batch after my first jaom that i started a week after. Made a few mistakes, but its turning out pretty good so far. The only thing is, its very very dry. which isnt necessarily a bad thing because its delicious. I would have to say that it tastes strikingly similar to a good...

out of curiosity, i just took off the lid of the fermenter to see what's going on in there. has kind of a sour bread dough smell to it. this may be typical, but the other two batches i did smelled amazing since day one. i think i'm going to give it a taste in about a week and see what's up. i...

so i've been giving the airlock a sniff once in a while and its not smelling too good. kinda sour smelling

its fermenting at between 60 and 65 degrees. the reason why i was concerned in the first place is the fact that, at least when using yeast in breadmaking, the slower the yeast goes, the better the final product. so this thing looking like i'm blowing bubbles through my straw got me thinking...

good to know. thanks, guys!

I read on a message board months ago about the extract doing something that spoiled the batch, but I can't remember the entire context. I personally have been splitting the beans and tossing them in the secondaries. Can't go wrong with the real deal, right?

Just made a pumpkin apple cyser yesterday in hopes of getting it ready for fall. If not I guess there's always next year. I tweaked the recipe in the recipe section just slightly and I have high hopes. One question, though. Is there such thing as too much airlock activity? This thing is bubbling...

When I made my first batch and few weeks ago I figured why add a bunch of fancy powders when you could just leave it alone and have it be fine. A few conversations with the guy that runs the brew store made me realize that $1.99 gets you enough for many batches to come and helps so much in...

i was also wondering about the pectin enzyme. from what i've been told it works best when used in primary, but have not heard anything about using it after that.

Thanks! i'm glad you like it. I'll post pictures after its bottled. The final print is going to be done professionally so expect it to look a lot better. I figure that even if the mead turns out bad, at least the good looks might be enough to trick people. haha

i have a jaom that i made drinkable in less than a month. it was hazy, but delicious. i put it in bottles and stuck it in the fridge and it poured out completely clear. i even drank some right out of the carboy after letting it aerate a few minutes in the fridge and it was fine, so my question...

on the left we have my black and blueberry aging in a 1 gal with some oak chips. this is going to be a dry mead. after tasting it during racking, it almost reminded me of a cabernet. next to it, i put some more black and blueberries in the remaining gallons of that batch and will be making this...

i'm actually making this today as my third mead in hopes that it will be drinkable by fall. here's the recipe. seems a lot less complicated than what you described https://www.homebrewtalk.com/f80/pumpkin-cyser-252197/ i'll let you know how the process goes and so on.

also, nice granite counter top!