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Further to what @bernardsmith posted, I've done both a pyment and a pomegranate melomel using a gallon of juice in a 5 gal batch. The juice was added after the fermentation became active. The muscadine juice was sorbated and using this technique, there didn't seem to be any negative impact on...

That's exactly right...doesn't matter when you add the sugar, what matters for your effective OG is how many points are available for fermentation. You can add the effect of an addition directly to your measured OG. Realize too that 1.038 pppg is an average, some honey could be 36, another...

You don't need to pasteurize it. Average honey is ~ 1.038 pppg (points per pound per gallon). This means that for every pound of honey in a gallon, you should get 38 gravity points. Dividing that out into a 3 gal batch, a pound of honey would give you 12-13 points. The best way to add honey...

Not sure you'll need anything! One WWS would put me pretty close to bedtime!

Going back even before Utah we (me and family) were in Erie PA for the day. Went to a place that we've been to before, and enjoyed again, the Brewerie at Union Station. This place is an amazing use of old space, occupying an old train station. Food and beer are uniformly good... Apologize for...

Today was in Manchester, NH...awesome little brewpub called Stark Brewing. It's slightly confusing, b/c the same place is also called Milly's Pub, but that is name they distill under...something to do with liquor laws, as I understand it. The place is in an old mill, in the basement, comes...

Been getting behind on posting these...was in Utah recently. Park City to be specific, and checked out Wasatch... Beautiful Fall day in Utah...you can see the fermentation/conditioning room behind the taps at the bar. Second pic is a better view of that room. Brew house itself is right in the...

So I find myself in southern NH, and this stuff is indeed the Boom, so to speak....

It doesn't really need any aging at all. I pretty much treat this more like a beer than a mead. I'm somewhat of a lazy brewer with a crazy schedule, so sometimes these times lag a bit, but roughly speaking, I let fermentation finish and let it mostly clear, which takes anywhere from a week to...

Yes, I generally do a full volume boil, and this was no exception. It's such a short boil, so I don't worry too much about boil off, and just compensate with a little top off water in the carboy if needed/if the volume seems a bit low.

And pectic enzyme...and you remember that you forgot to add the pectic to your recent apple brews! On the to do list for when I get home...

That's about the size of it...you could probably get away with just 2 tsp acid blend if you only had that, but when I did some tasting samples with various acids, we liked having the extra citric...seemed to bring out the fruitiness of the hops best. For the honey I have (~1.039 pppg), and...

I think it really has to be stabilized and backsweetened (and then force carbonated). It tastes pretty good out of the fermenter but *much* better after the acid and honey additions, and carbonated...

Found in the menu of a local taproom with nearly 50 beers on tap, and many more in bottles (so they presumably know beer...): So can someone tell me how a pound and a half of hops per barrel leads to a "smooth malty flavor?!"

UPDATE: Last night I poured a sample and set it to warm up and degas. Checked gravity post backsweetening and it's reading 1.012 corrected. This level of sweetness seems to work after carbonation, although for my tastes, I think it could be just a tad lower...maybe next batch I'll add a couple...

Here ya go! Just a nice golden hue. A sweet pour after getting home from night shift...

Don't get stuck on the specific hops that I used. You could create this with any assertive hop or hop blend. As I mentioned I just re-brewed a batch with Nelson Sauvin. I think this would be awesome with Mosaic, Citra, Simcoe, or even Amarillo by itself. Obviously you will need to tinker...

Well, I realized just today that I forgot to tell you! It turned out great! The finishing gravity was actually quite low, despite the crystal malt; it ended at 1.002. As a consequence, it did indeed end up at a little more than "session" level ABV (it was ~ 7.5%! :drunk:) After stabilizing...

Not as much as the naysayers would lead you to believe! It's not to say that I normally boil my meads, but if you look at some of the evidence out there, and if you actually try it yourself and make the comparison, you'll find that boiling honey isn't the devil that it's made out to be...

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