Search results

Fermentation is near complete. Before it finishes, I wanted to filter it. I had to press every drop of it through a fine mesh strainer as so: It took some work, but not terribly difficult. It’s cloudy now with some trace sediment. Nothing that won’t settle out quickly. The flavor cleaned up...

At Day 6, this mead is dry and extremely sour. I kept adding sugar until it tasted balanced. It took a LOT! Added 2.5 lbs of honey and 1 lb of bourbon barrel aged Maple syrup.

If you use a different yeast, you will need to adjust honey amounts for that particular yeasts ABV tolerance. Post here if you need help.

Mpahe is a traditional banana based beverage made in certain areas of Africa. It is quickly becoming a historical ale due to the fact that few know how to make it anymore. If you view the link at the bottom, you can read the traditional way to make this beverage. It involves feet. I’ve decided...

Sugar content is a bit lower with Moscato grapes, but the tannins from the skins off sets the sweetness of this particular pyment. You don’t want to juice the grapes because the skins contain the nice tannins that give structure and mouthfeel. Overall yield with this recipe was around 2...

The way I’ve done pyments is to use 3-4 lbs of grapes per gallon. Freeze, thaw, crush and add to a carboy lined with a BIAB. Add 2-2.8 lbs of honey per gallon depending on if you want dry or sweet. Mix well. Here is an example: Moscupelo (Moscato Tupelo) BOMM I stumbled across some...

Yeast are toolbox tools. They provide (or lack) esters that enhance (or fight) with your mead. I enjoy neutral yeast that allow the pure honey to shine so Wyeast 1388 is my go to for most things. However, if I want mango flavors in a mead, Omega Hothead at 95 F is the way to go. If I want...

Yes, I use the Vinters Harvest Black Currant for this recipe.

Yes, the carbonates are interchangeable. I’ve been using Hothead Kviek for meads that I want tropical notes. It is anything but neutral so your recipe can be helped or hurt by the esters. 1388 is clean so it works for more recipes.

Haha. Looks like I’m on my own. I’ll update once I give it a go.

Everyone who has tried it has said it’s not as good. I haven’t done a side by side myself. I only know what others have stated.

Be sure to stir daily to keep fruit in solution.

It’s pretty good as a traditional, but it really shines in fruit meads. Here is my current fav: Tepache Mead - ~1 gallon Tepache is a traditional pineapple drink prepared in Mexico/Central America. Here, I am converting it into a mead. 1. Sanitize a 2 gallon open top demijohn. 2. Add the...

Still a thought experiment. I’ve worked out alpha amylase with my other brews. I’m just inexperienced with how rice turns to liquid. It could be that alpha amylase is not sufficient to break down rice. I’m trying it either way, but I thought it wise to ask the hive mind first for tips.

Scientist’s Sake This is a draft for what I plan to do. I am asking you with sake experience to tell me how to improve this. Thanks in advanced! Technically, this is something different from sake. Historically, sake use a type of fungus (Koji ) to convert starch to sugar, then yeast are used...

Spend a few weeks establishing ketosis with 16 hour fasting and bulletproof coffee, then schedule a refuel day (Saturday for example) where you enjoy a beverage or ten. White kidney beans extract when you do eat carbs/drink mead and daily weight lifting. That has been my success. YMMV.

Hothead leaves honey flavors at low temperatures (68 F), but can throw lots of mango and pineapple at 75+F. It’s not as neutral as Wyeast 1388, but it’s great in recipes that don’t clash with tropical fruit flavors.

I typically use vintners harvest, but Knudsen makes good stuff as well.

I highly suggest the use of a BIAB for this. You want to remove the majority of berries around 2 weeks to avoid high astringency seeping out from the berry skins. A little astringency is good, a lot is bad.

For this recipe, W15 is a very good substitute. Use TOSNA for dry yeast.