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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. R

    mead infection, need advise!

    I am doing a 2 gallon batch. The only fresh cherries I can get around here are the sweet ones. I wanted some that were tart to provide a tannin bite. I do not want the cherry flavor to dominate the taste of the mead. I've had Sam Adams Cherry Wheat beer and found it to be overbearing. I...
  2. R

    mead infection, need advise!

    OK I will omit the pie filling. My new plan will be to just rack on to the one can of cherries packed in water, wait 2 weeks then sample and rack onto more cherries. Is two weeks about right on the fruit or do you need longer?
  3. R

    mead infection, need advise!

    My cherry pie filling does contain corn syrup. I was under the impression that it should ferment out cleanly as it is commonly used in bottle conditioning. The Oregon canned cherries are in water. I am looking for a hint of cherry flavor but also to add nice ruby color. I want balance, not...
  4. R

    mead infection, need advise!

    It never really got a krausen. I cant be sure if its beeswax. I used about 1 1/2 lb raw local honey. I know honey can contain botulism so I am concerned that it may be an infection that could hurt somebody. I did not heat the honey up after listening to a podcast with an "expert" author on...
  5. R

    mead infection, need advise!

    This is my first time making mead. I added two gallons of bottled water to six pounds of honey. It fermented away for a little over one week and now has stopped. I now have a white growth about the size and thickness of a nickle floating on top of the mead. I plan on racking to the...
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