Search results

Sorry, the one that read 1.101 was a strawberry mead

Alright I'm doing a couple 3 gallon batches and I used 6 lbs of raw local honey (Las Vegas) in each but my refractometer said 1.087 on one and (close to) 1.101. Are my readings off? If not, is that enough honey (in either) to get to 14% I'm using 71b-1122 lavin yeast.

+ 6 gallons of hibiscus mead 1 gallon of juniper mead 1 gallon of Christmas mead Plus 4 gallons of braggot 806

I prefer ec-1118 for my meads and I back sweeten them if needed. My first batch I didn't use any energizer just nutrient and it fermented long (like 3 weeks) and I got some off flavors (rubber taste from the yeast over working) but that aged off by the year and five months mark. I finally used...

On their website they say: "a secret blend of honey" I was going to say call or email them about what kind they use but they probably won't say based on what they said above.

I've added clove in my primary (I was afraid of overpowering in the secondary) about to add cinnamon stick in secondary

You mentioned earlier that you were worried about tropical fruits not performing well in primary, have you thought about adding them in in the secondary?

No, but I'm interested in hearing how that turns out. Keep us updated!

I personally like using herbs by steeping them in the must. Possibly loose and keeping them in the primary, if you're looking for a stronger mint flavor.

Had the same problem with my first batch using ec-1118, aged for a year before tasting, had the rubber taste/smell; bottled sat for another 5 months, can't taste it any more