Search results

Yes. I know this. However, according to my research, a braggot is mostly grains whereas mead has to be mostly honey and can contain pretty much anything else as a secondary ingredient.

I read that bee pollen has a lot of proteins in it. Would that work?

I know it's not really expected, but I wanted to see if I could make a mead that could easily be mistaken for a beer.

PLOT TWIST! Raw honey contains some amylase so it can, indeed, convert starches at an appropriate temperature.

I thought about maltodextrin, but I've read that it's not exactly good for you. I might just have to use flaked oats then.

So what can I use that is gluten-free, won't make it overly sweet like unfermented honey, and will contribute body and/or head retention?

I'm trying to make like a 5% ABV mead so I don't want to use more honey. So will it be ok if the unconverted starches are just hanging out, or am I playing with fire?

I used to use a bit of malted grain (barley/wheat/rye depending on the recipe), but I'm trying to go the gluten-free route so more people can enjoy it.

I'm experimenting with using flaked maize in my mead recipe to increase body and attempt to give it a bit of head retention to appeal to beer drinkers. Does the maize need to go through starch conversion so it won't be suceptable to bacterial infection, or will it be ok with proper sanitation...

I'm just getting into home brewing, so I thought I'd try something simple for my first attempt: 1 gallon spiced hard cider. I added 1tsp of yeast to the 1 gallon mixture. The airlock started bubbling pretty soon after. I put it in my minifridge (thinking I had gotten it warm enough). I checked...