Search results

Of what yeast you have, I would try S-04 or US05. All of the yeast you have will exceed 12% ABV in mead. The ABV specs are just completely wrong on the packaging. It’s not impossible to make a sweet mead; you just have to add more honey than the yeast consume.

My website is always the most up to date mead recipes.

When using a refractometer, you need to correct for alcohol content. A calculator such as this is used: Homebrew Refractometer Calculator Plugging in 1.095 SG and 1.030 current gravity into the calculator gives 1.005 as the actual current gravity. To confirm, taste it. 1.005 would be off dry...

Q1. I would highly suggest you take the time to get Fermaid O before starting. The difference in the final product is staggering. However, simply doubling is fine. Fermaid O can be purchased online from www.morewinemaking.com 1 smack pack will do up to 2.5 gallons just fine. You don’t need a...

The link is my website and it is the most current traditional mead recipe. If you peruse a bit longer, my website also has a slew of mead variations, braggots, historical meads and some truly insane brews I’ve done over the years and provided for free. What else did you want?

I’ve been seeing a lot of questions like this. I’ve assembled a new article using my streamlined yeast cultivation methods. Enjoy: Denard Brewing

I can tell no one here has spent much time in a dedicated rum bar, because all the suggested rums here have a lot of burn. Absolute best rums: 1. Bumbu: Sweet Caramel vanilla spiced rum. No burn even straight up. Great in Apple beverages. 2. Zaya: Non-sweet but extremely smooth. Lots of vanilla...

Basically, you want 100% Blue Agave syrup. It comes clear-ish or black. Clear has more of a blanco tequila fresh vegetable flavor (think aloe Vera) while the black has a more caramelized flavor. I use both depending on what I’m going for.

The recipe looks good as is. Some options I think of are as follows: 1. Fruit is not necessary, but if you want a Belgian spin you could add a bit of tart cherry juice. 2. Coriander and orange peel 5 minutes before end of boil. Whatever you decide to do, be sure to taste the honey to...

Mockarita I’ve been asked repetitively for a Margarita mead. I finally got around to making one. Margaritas are about balancing sweet against tart while maintaining a strong citrus/agave presence. Here, I’m using agave nectar and cactus honey for tequila/agave spice. Fresh limes for tartness...

1. Nope. Not necessary. 2. The nutrient schedule is Fermaid O based like TOSNA, but has to be adapted with Fermaid K since GoFerm is not used with liquid yeast. 3. Wyeast 1388 with take a 1.140 mead to 1.020. It will only consume 120 points if you add all honey upfront. 4. Yep.

This applies more to folks getting second hand from distilleries. Since my barrels are new, the rate of depletion is much much lower than a barrel that had high proof liquor stripping the good stuff out. It will be 5 years before I notice any kind of fading with a new barrel. My sweet spot for...

Clearing depends on so many things. Mineral content or water, how often you stir CO2 out of solution, temperature, honey choice, etc. I’ve had some clear immediately and some take a year. Cold crashing and stirring CO2 out of solution are the best ways to clear mead. With time, most meads...

It has been quite a while since this thread was started. Since then, I’ve mastered the use of meadowfoam honey. I would definitely go 100% meadowfoam if possible. I have 2 recipes. The first is here: https://denardbrewing.com/blog/post/Sweet-meadowfoam/ This recipe is basic and allows the...

No idea without a recipe. Taste it. If you think it’s good, drink it. If not, wait.

You are fine. Either would work.

Nope. Berry Death BOMM is a tough environment for yeast. As a result, higher ABV acclimated yeast work better. In addition, anything below 1.080 is a cakewalk for 1388.

Sulfur smell is indicative of a lack of free nitrogen. Adding a nutrient schedule will seriously up the quality of your mead. I love T’ej. I always have it on tap. I’ve never had any sulfur smells with my nutrient protocol. Here is how I do it: https://denardbrewing.com/blog/post/Perfect-tej/

Just spin the hydrometer and the CO2 bubbles come off. No effect then.

That’s a hot mess right there. There are so many things wrong with what you did and said. You would be miles ahead if you just follow my direction. Let me try to help you for future batches: 1. Pick a yeast and stick to it. Look up it’s ABV tolerance. This will tell you how many points of...