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I've attempted this a few times now using various methods, but i have never been happy with the result. I've been seeking a way to get smoke a whole pork belly with a finished result that has a buttery, fall-apart interior, but a a very crispy skin. I either end up with a good interior, but...

Hi All, Despite session mead being the trend right now, I've been on a fortified wine kick. Wanted to share some of my recipes. Others to follow... If you try any of these recipes, I just ask that you please attribute properly. I'm pretty proud of this little guy, and plan to keep it in...

I don't have a kitchenaid, and I came across too many stories about electric grinders leaking oil into the product, so i am opting to nix them from consideration.

I LOVE meat I LOVE mead but I cannot put into words how much I would NOT want a meat mead. If i had to devise a way to get a similar flavor profile, I would consider adding liquid smoke, and/or spices you'd use in the meat recipe you're wanting to emulate

I would like to get a manual sausage grinder, preferably also capable of stuffing as well. I don't want to invest too much since i am just starting, and I don't want multiple pieces of equipment taking up storage. I typically avoid Chinese products like the plague, but i've been looking at this...

The kit came with a booklet. The mozzarella came out pretty good in my opinion The kit did come with a book.pretty straight forward. The mozzarella came out quite well in my opinion. It did have a tight skin around the outside though. It came with citric acid and rennet and some herbs and...

Wife got me a cheesemaking kit for christmas. Plan on trying a mozzarella for my first attempt to adorn our homemade pizzas While I like to try to support local business (and bit the bullet this time, and purchased a gallon of local raw unpasteurized milk), at $12 a gallon, it isn't...

have you stabilized yet? if not, you may find that some time down the road it will have spontaneously re-fermented, and you will lose some of that sweetness

My humble opinion is that there's no reason to spend more money on more expensive unfiltered honey for bochet because the cooking process tends to eliminate all of the intricate, subtle flavors they offer. I've done 2 bochets - I felt that they developed more toasty dryness after some aging...

I have yet to do a date mead, but am getting ready to try an experimental date mead I've been drafting up. My initial instinct would be to not use those date crystals as they really are just ground up dates and not proper sugars, and would just result in a crap-ton of sediment to filter out. I...

I'm about to pull the trigger on a coffee mead. I am thinking I'll rack onto beans in secondary, using traditional cold brew method. I'm thinking I'll go with a fairly sweet mead to counter the bitterness of the coffee - 1030 or even higher. Maybe even use lactose to give it a creaminess. How...

As others mentioned,whet you're describing is a Cyser...a mead/ cider hybrid. They're one of my all time favorites to make. You just need to be sure to source your juice or cider (which can impart more complex flavors than just juice) from someone that doesn't add sulfates or sulfites, or else...

If white chocolate flavor is the goal, nibs will not work. As you said, white chocolate is made from the fat extracted from the bean and has no cocoa solids. they taste very different. A local meadery called superstition has a popular line of meads that incorporate white chocolate, called Berry...

I am not a fan of back sweetening. For one, they taste noticeably different; second, I think it's a sign of someone who doesn't have good control of their craft

I had a wonderful strawberry basil mead before. Basil can go well with watermelon or limes as well. Thyme could work well with either dark fruits like cherries,blackberries or figs,or alternatively,light fruits like peach or pear. Herbs can add a really interesting character in cocktails, and...

Heat is not good for mead,or alcohol in general. I recommend steeping the tea in the water before you add honey and pitch yeast. Or alternatively, you could try reserving a small quantity of water - say, 8 ounces - and brew a really strong concentrate to add in secondary. This might be a good...

Add it as a syrup after you've stabilized it after fermentation is complete

While this is a very heartfelt idea, From most of what I've heard, most meads start to go downhill after 7-10 years.

Received an HY250 hydrometer w/ integrated thermometer as a gift, but it doesn't have the gravity range i need. Trade/barter or sale. Make an offer

I just had an amazing Counoise that had a big, bold toasted marshmallow bouquet and flavor. It was wonderful. I think I'm in love. I was wondering if any of you know the chemistry that imparts this flavor and aroma? And if it could be reproduced in other wines/alcoholic beverages? I've never...