Search results

So, even thought there are no sugars left to ferment, does that still technically make it a braggot? This is something that I would like to try for myself. Do you have recommendations for quantities/water ratios? Boil times? Thank you, in advance, if you do reply. Happy meading 😎

The green section of that picture covers that

This image may help explain if you're still having an issue

No worries, man. I got the box, safe & sound. Can't wait to try them all. Thanks, again.

If you're not making any mead, I hope you're at least able to drink & enjoy some. Stay safe.....turkeys🦃🦃😋😂

I know @midwestvintage has done @ least one with hops. Trying to get the ok to post her recipe.

It absolutely does. The clove starts to take a back seat vs when it's green.

Agreed. That stuff is expensive

Smooth as velvet on the tongue & quite a unique flavor. The bottle I bought in 2020 still hasn't even started to crystallize yet...smooth as the day I bought it.

You've never had Tupelo honey? 😲

I like to add raspberries in both primary and secondary. Primary for the wine qualities and complexities it adds, and then after I rack it into secondary, so you get the raw, unfermented flavors from the fruit. Where raspberries have so many seeds, I highly recommend a brew bucket that has...

Happy to help when I can. 😁

Not sure of your batch size or fermentor bung size but these breathable bungs will save the trouble of checking airlock liquid. https://morewinemaking.com/products/silicone-bung-breathable-pet-carboy-10.html

21 years, wow! How will you be bulk aging? Barrels? Bottles? Corks or flip top with gaskets? Or airlocks? Just curious. From my experience, spices will change over time, meaning when you decide to pull them, the flavors will be strong, some spices more prominent & potent than others, but...

Here's where I got mine. I have yet to use it though BulkSupplements.com L-Phenylalanine Powder - Phenylalanine Supplement, L-Phenylalanine 500mg - Amino Acids Supplement, Gluten Free, 500mg per Serving, 250g (8.8 oz) (Pack of 1) https://a.co/d/37kTbsp

For all those who never saw the article on how the BOMM got started & the yeast experiment done, here it is. https://www.denardbrewing.com/blog/post/ale-yeast-experiment-belgian-bomm-one-month-mead/

A question best answered by the inventor of the BOMM himself, @loveofrose , (Bray Denard )

The thing that makes a BOMM a BOMM is the yeast, Wyeast 1388 Belgian Strong Ale Yeast. It comes in a foil packet, (liquid yeast), needs to be kept refrigerated until ready to use. You could make a mead with QA23, but it won't be a BOMM. (Sorry, i had the wrong picture in there)

There are many yeasts on the market that could be a better choice for a JAOM. Based off of this list, QA23 would be the better choice, given the citrus. BOMM yeast also does very nice. If you haven't read the BOMM threat take a while to read it. There's a lot of good information in that one...

Short answer is, yes, you can still make mead with it. No need to heat the honey, unless either it's crystallized or you want to make a bochet (caramelized honey) out of it. While the JAOM recipe was put together so that anybody could walk into their local grocery store & buy all the...