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1 lb honey per gallon should be roughly .035 gravity points on your hydrometer readings

Just read the whole thread, nice!!! Im planning on aging this in a barrell I just pulled a bochet from for added tannins and complexity. By batchbuilder calculation I should finish around 1.035 with an abv of 15%. Sounds good but I know better and this could be ending up at 17% and lower...

When in doubt...dont!!! I love to experiment but with an unknown substance I'll not take the chance. Beautiful wood tho, make a flight serving tray for your likker and use something known for your adjuncts.

Copper will remove all the sulfur smell and or taste.

Thats what I've read about this, alot of people use the whole gallon on a 3 gallon mead. That's one of the reasons I also put in the 3lb can of puree. My other gallon should be here on weds next week so I can add that on the latter half of fermentation. I love fruit bombs!!! I did find...

5 gallon Christmas berry honey trad 2 gallon strawberry melomel 9 gallon black currant/blueberry melomel

Ive been wanting to try black currant for some time now and finally got something going 3 days ago 1 gal vinters harvest black currant wine base 1 3lb 1oz can vintners harvest black currant puree 12 lbs wild Maine blueberry 28 lbs sweet clover honey 46.8g fermaid o 35g lalvin 71B yeast Batch...

We used BM4X4 and it was a slow slow ferment as it was quite cool 62f Finished at 1.020 and is great after being aged in the barrel.

Just from personal experience, after i caramelize the honey....there has to be some complex sugars that wont ferment. Every bochet iv ever done has finished at or above 1.010. No data to back it up but only experience.

I second waiting until clear before bottling, if there are any residual sugars it could begin to ferment again and then the fireworks could begin.

Yes, they're grown in Florida and my buddies uncle owns the hives on that farm so we're getting the honey for 30 gal. It's a really good honey and the flavors are unique but nothing too extreme. We're getting a 55 gal drum next year.

Looks like protein from the honey

Curtis, sorry the late response but I have no direction to point you in for caramelizing honey data. Seems alot of people have their own ways on what they think is best. From my personal experience I'll just tell you what I do. I use a propane burner (A GOOD ONE) and have cut off the tops of...

A few pics

OG 1.106 FG .996 Got a great deal on some Brazilian pepper honey and got 120lbs. I've been giving mead making advice and help to a new guy who is a really good friend and we've been busy getting solid recipes down. We still had close to 60lbs from the previous year so traditionals have been...

One way to find out lol Small trial batch (1gal) Im always into trying new things and found some are good and some aren't and what did great for me may not for you. If you use RO water like me you should get the same result but most dont have that option. Trials!!!

Caramelized honey produces unfermentable sugars with complex flavors. No matter the yeast Ive used on them I've always kept residual sweetness because of that. I just started one last week, we go by flavor profe on the boil more so than temps or time. On this one we got it to a heavily toasted...

The buon vino pump just arrived yesterday, we're going to open it up and check everything today. We ordered 5 sets of the 3 pads they offer for some future larger batches. This batch is 3 gallons . Its clear but it has the stubborn haze, bentonite in primary and sparkaloid in secondary, and...

My friend and I made a cyser about 2 months ago Fresh press honey crisp cider 1.050 OG 12 lbs wildflower honey D47 YEAST Fermaid o per batchbuilder sna OG 1.145 FG1.020 Roughly 16.1ish abv Now if you noticed at the top I never mentioned using pectic enzyme and that now leads me to my...

Its down to 1.024ish now but still very much alive with action. Now my question is can I now add the pectic enzyme and how much should I use?