Search results

Started 1/11/19 I found and interesting source for cherry wood staves called Beyond Barrels. While they advertise for use in spirits, I thought the cherry wood staves in a cherry mead would be a beautiful blend. Don’t know until you try! 1. Add 2 lbs of Yaupon Holly Honey to a carboy. This...

Once I have a large enough sample size, I’ll do the statistics on it. I suspect honey has its own selection (meaning the yeast have to be strong enough to survive it). Presumably, that would lead to cleaner yeast, but I suspect there are more variables than that. We will see!

I’ve been quiet as of late because I got lost in the yeast lab I built. In the past, I’ve isolated yeast from honey, but this time I’m taking it quite a bit further. I’m purifying everything to a single strain of yeast and banking it forever. Eventually, I want to start my own Meadery with the...

This is what a yeast isolation lab looks like! Cheers!

Schramm’s book was the original mead book that started it all. That being said, it is dated now. We now have better products and knowledge then we had back then. I would suggest going to my site ( https://denardbrewing.com/blog/post/brays-one-month-mead/ ) for the latest recipe/practices.

I know WLP001 and WLP002 both stop around 13% and make great mead. Billy Beltz based his Meadery off of WLP002.

A few tricks to hot pepper meads. 1. Use a mixture of peppers. Otherwise the flavor is very one dimensional. 2. Be sure to remove the peppers before they impart a vegetable flavor. 3. Capsicumals generally need some counter balance such as sweetness and/or oak to balance the heat. 4...

Just an update: I’ve been working on a hardcore meadmaking Guide. One that goes beyond the “here is a recipe” and into “this is how to master the craft”. My question is “How do you want to get this information?” A book? Online website? Something else? My goal is to make it as accessible as...

In the small quantity added, raisins are not nutrients. Wine is fine because it’s 100% grape juice. A mere 1 oz is great for adding tannins, but not enough nutrition to overcome the deficiencies in honey.

Ok, now I have a good idea of what you want. A few things: 1. Yeast: While KIV will work, you would be better off with a clean Ale yeast or D47. W15 is also a good choice because it helps with the next point. 2. Mouthfeel: low ABV meads are always lacking on mouthfeel. The raisins will help by...

All yeast can be good yeast if treated properly and used with the right recipe. Tell us what you want to make and we can help you choose the right yeast for your goals.

I’m glad it turned out for you. A bit of clarification: Mead with fruit = melomel Mead with rose petals = rhodomel Cheers!

Are you using a plastic jug? You may have put a dent in it which would raise the fluid level.

Here you go. My Google fu is strong. A UK winestix source: http://www.home-brew-online.com/equipment-c40/winestix-american-oak-medium-plus-toast-2-pack-p3077

Oak it on Medium toast American oak for a few months. It will help tame the high ABV bite. I suggest cubes or Winestix.

Be sure to follow the most up to date Fermaid O version here: https://denardbrewing.com/blog/post/brays-one-month-mead/

Yep, that’s pretty common. Wait until you get the traditional batch that never foams, but is done in a few days. Silent storms are common with mead.

If you want to avoid a lot of mistakes, read here: https://denardbrewing.com

You absolutely must use my yeast. Changing the yeast will likely give a beer flavor.

https://www.amazon.com/dp/B000Q6HCJA/?tag=skimlinks_replacement-20