Search results

I enjoyed some of my Dandelion mead, born on 11/14/21. Absolutely delicious 😋

I never understood adding tannins before fermentation. I was always under the impression that tannins were to be adjusted along with acids AFTER fermentation was complete. I'm not knocking whoever does it, I just never understood it. Happy meading 😎

I need to look into the 1/2 auto-siphon. The 3/8 takes longer than I would like to spend racking.

Thank you for clarifying your process, unfortunately, as I do not have any filtration setup & only use an auto-siphon, I can't offer any advice on not breaking the bank. But, I will keep my eyes peeled for a setup that other people use & can verify that it is a viable solution.

I'm curious. I thought filtering introduced oxygen. That said, I really never looked into it any further than what I've seen in a couple of forums.

Love huckleberries

I get the same thing from my local guy's honey. Nothing to worry about. Keep it going & it should be fine.

A 15 pound Carbon Dioxide cylinder will last for 20-30 five gallon Corny Kegs once it is filled. You can expect a full 5 lb. CO2 cylinder to last for 8-10 five gallon Cornelius kegs.

Awesome! Thank you so much for sharing the process & jars as well. I will be making some of that as soon as I get the jars 🫙.

Would you be willing to share your process on how you made your tincture & filtered the oils/fats from it, please? Thank you, in advance, if you do reply and/or share. I rather like the idea of adding it to secondary, I think when added to primary some of the aromatics get blown out. I think...

I built the recipe using the batch builder on YouToBrew.......here.... https://www.youtobrew.com/mead-batch-builder As Fermaid K already has DAP in it, it's the only time DAP ever gets added to any ferment. By all means, mess with the recipe, tweak it to your own specs. I got the base recipe...

Did you put this in the how many gallons post, too?

Thank you. I'll be posting when I make it, hopefully I remember to take more pictures....somehow I always get to the end before I realize I forgot to take any🤣

@MightyMosin , I'm getting ready to empty out my freezer & will be doing a big batch of peach as well. Mine will be mostly made up of white flesh peaches (32 lbs), but it will also be getting 12 lbs each of organic yellow peaches & organic nectarines. 1/3 of the total fruit will go into...

I don't know how much peach flavor you're looking for, but from my own personal experience, whatever you think is enough, double it. Peach is such a delicate flavor that it takes a lot for that flavor to be up front when tasting. Skins add vital tannins to balance the sugars.

Is it going to be a straight peach or peach with something else?🤔

Hmmm. I guess that would depend on your personal taste. My experience with Buckwheat is somewhat limited, as in, I bought some a long time ago & still haven't used it yet🤣. I have heard the difference between eastern & western Buckwheat can be drastically barnyardy ( is that a word...

I recommend it. 👌

Mine has had the full 4 weeks for all the flavors to meld after pulling the cherry staves & I must admit, even though it seems dryer now than before I added the staves, it's one of the best I've made yet. I plan to keep part of it on the dry side for the folks that wish to try it dry, but...

I have found chips release their goods rather quickly, but for my own personal tastes, they can be a little one dimensional. Staves, cubes or spheres I find give a rounder profile.