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My mixed berry cyser (F.G. 0.995) (11.52% abv)

5 more gallons of my mixed berry cyser 1164.5 + 5 = 1169.5 gallons

Pretty

I'm from Asheville. Arden, technically. 13 rebels ESB from French broad brewing co. Is my favorite, but there are just too many awesome local beers to choose just one.

I don't use sorbate. Using it puts a definite shelf life on your mead. It degrades after a while, leaving off flavors. And, if there are any lactic bacteria present, it metabolizes it, making your mead taste like geraniums. Learned that one the hard way. The combo of habeneros (capsaicin is a...

Pretty much, just sanitize, fill, and seal. Though, you might want to use some potassium metabisulfite to stabilize.

Racked into secondary today. (F.G.- .995). The smell is AMAZING! I can't believe it! I'd have swore it would have blown off much of the aromatics, but no. If it tastes half as good as it smells, this will be the recipe I use from now on. WOW!

I don't doubt that in the least.

Agreed, but, I think I'll still be able to find a place for it in my arsenal. And cooler temps are a must in anything I make,

10 gallons black braggot 5 gallons mixed berry cyser (mostly blueberry) 1022.5 + 15 = 1037.5

Made a blueberry cyser, last week, and pitched a pack of lalvin ec-118 into it. S.g. was 1.083 at the beginning and finished at .996, seven days later. I'm impressed, I can't wait to try it and give tasting notes.

Black braggot. Bottled 10/25

Along with what fun4stuff said, the gas trapped in the mead from primary and secondary fermentation gives it a funky and unappetizing taste.

1 gallon crangrapple mead 430.5 + 1 = 431.5 gallons

It would be a good idea to degas before carbonation. For some reason unknown to me, it makes the finished product taste better.

My mixed fruit melomel (mostly berry) 11.5 % abv, dry (.994 fg) , medium acidity, should respond well to 2-3 years of aging.

I tried that for the first time a few months ago at a passover sader at my church. I could only imagine the FG was 1.100. Lol. So sweet my teeth almost fell out. Lol.

1) 1 campden per gallon, crushed and mixed thoroughly. They add so2 to the wine and kill any remaining yeast. The sorbate stabilizes by inhibiting any yeast reproduction. 2) the weird flavor from the sorbate is caused by a bacteria that metabilizes it producing a chemical that I cant think of...

Simple cyser bottled 3/20/15

3 gallons mixed fruit mead= 297