Search results

I made a blood orange sweet mead with Wyeast sweet mead yeast & it turned out great... I had hoped to retain some of the deep color but it fermented to a very clear golden hue. I also agree that one gallon batches are the way to go to test out new recipes or more expensive ingredients.

Sweet & sparkling mead is hard to accomplish in bottles (can be done by kegging), easier is sweet & still or dry & sparkling but sweet & sparkling is asking for bottle bombs.

Or you can use marbles to reduce the amount of headspace.

Interesting idea but I personally wouldn't put vinegar anywhere near my mead.

Jack Keller has two Almond Wine recipes here: http://winemaking.jackkeller.net/recipes.asp A little different process but the oils from nuts can be pesky, I followed a similar procedure for a hazelnut mead but it has required several rackings to remove oils floating on top of the mead.

If it has been in secondary for almost a year your yeast may be dead so you may need to repitch.

What was your original gravity & what is your current gravity?

I've cold crashed cider in the fridge but never tried this for mead... anyone?

Definitely, your book is an amazing reference! Thank you for sharing your sage wisdom :mug:

Just an FYI, if you heat the fruit you may set the pectins therefore taking a long time for your cider to clear. Many people reccommend freezing the fruit then thawing to help it break down, pectic enzyme also helps to break down the fruit.

I've made it with Wyeast Sweet Mead Yeast and it turned out great, a lot of people have problems with this yeast but I love it as long as you aerate well. I have a batch going right now with Lalvin 71B-1122 and it's coming along nicely but it will definitely be drier.

Not mine & I would assume it is out of my price range but I found this on Craigslist and thought someone here might be interested. http://kansascity.craigslist.org/for/1460591089.html I emailed for more details and this is the info that I received: "The system is 2 tier with 3 SS pots...

Almost every pub in Ireland seems to carry Bulmers, here in the US it is available under the Magners label in bottles and kegs (it's somewhat hard to find in some parts of the country). http://www.magnerscider.com/usa-and-canada/default.asp

14,386 + 3 = 14,389

You probably went the same place I did (Bacchus & Barleycorn), they told me the same thing to avoid the sulphur smells. I have used the 71B-1122 in several wines and meads now and like the results so far.

I haven't seen or tried this mead but it sounds great & I will be seeking it out. If trying to clone the recipe I wonder if a similar hibiscus flavor could be accomplished by adding Red Zinger Tea which is made with hibiscus and brews tea of a red hue. I have seen and made meads that use...

Has anyone tried this with Swiss Miss or some other hot cocoa mix? I have a bunch around so I just wondered. Ingredients are: Sugar, Modified Whey, Corn Syrup, Cocoa (Processed With Alkali), Partially Hydrogenated Soybean Oil, Nonfat Dry Milk, less than 2% of Salt, Dipotassium Phosphate...

Thanks for all of the info jezter, I guess to reproduce this I'd better make sure I have a better grip on how much honey actually went into it... the 5 lb jug was something like this & I poured into a large pyrex measuring cup to get the approx volume.

Thanks, I may have been off on the initial recipe as the honey seller sold me what he said were two 5 lb containers and the recipe called for 3 1/2 lbs so without a way to measure by weight, just volume, I did eyeball it using around 3/4ths of each container which would be 3.75# give or take a...

Thanks, It's definitely a sipping dessert mead not something for drinking in mass quantities. I kind of wondered if it was the sweetness covering any harshness. I'll bottle this stuff & start another batch in my 3 gallon carboy once my Apfelwine is done bulk aging, In the meantime I'll start a...