Search results

So I’m thinking of doing a dark cherry braggot. I used to make beer from extract kits so it wasn’t really my forte. Primary I make mead now. Here’s the recipe I’ve kinda put together let me know how it can improve. 3 lbs dark malt extract syrup 3 lbs vitners cherry purée 3 lbs wildflower...

Hey guys here’s the recipe then I’ll go with the issue Light Raspberry bochet 2 lbs honey (1/2 lb carmalized for 30 min 1 1/2 normal) 12 oz raspberries frozen then thawed primary 12 oz raspberries frozen and thawed in secondary DAP Energizer 71b OG 1.090 FG 1.000 Last week I stabilized...

Hey guys, Summer is approaching and I had a request for a sweet peach mead. I was thinking of making a carbonated session mead. But I need some help with the process. I want it to come out around 6%. Unfortunately I am struggling with how to make it sweet, peach forward, and carbonated. I was...

So I’m wondering if there is a true difference in the flavors produced by additions in primary or secondary. Pretty much what I’m wondering is this: Couldn’t I just make a big batch of traditional, stabilize, then separate into smaller batches and add flavors? (fruits, herbs, spices etc) I...

So looking forward to summer. I have done a decent bit of cider but I am usually into mead making. Well I want to make a bit of cider for the summer months. I have developed a pretty solid and simple cider recipe that I was planning on doing for a base. Is there an easy way to calculate the...

Hey all I’m working on a new recipe and I want to achieve a peanut butter flavor. I’d like to do it without extracts if that’s possible. I’ve heard of boiling peanuts and skimming, but how much would I need for the flavor to be noticeable? I’ve also heard people using pb2 or powdered peanut...

So I know the holidays have passed, but I’m thinking of doing a mead to be ready for thanksgiving. Let me know what you all think. 3.5 lbs wildflower honey 2 lbs of cranberries boiled Zest of one orange 71B yeast Staggered nutrient additions Once fermented rack to secondary and clear...

Hey all it’s been a while So I’m trying out a few new recipes so Im looking for some help. I’d like to do a ginger mead with a hop addition. I was thinking citra hops. I was wondering if I more of a hop aroma rather than the bitterness. I am thinking about dry hopping in secondary with a half...

Hey guys, So recently I made a 5 gallon batch of JAOM. Followed the recipe but I ran into a snag...it’s too sweet for me. OG 1.134 FG 1.050 I used bread yeast, but I am wondering if pitching in something like K1-V116 would lower the gravity slightly.

Hey guys, been a while. So I’m looking into attempting another bochet. For whatever reason last time My fermentation stick at 1.09 and I couldn’t drop it any lower and long story short it sucked. Well I want to try again and please give some input: 3.5 lbs honey (2 lbs normal, 1.5 carmalized...

So I discovered my favorite mead recipe so far. I tend to sip on this more than anything else I’ve made: 4 jalapeños 25-30 raisens 1 cup black tea 3 lbs clover honey Yeast nutrient 1/2 now 1/2 later Yeast energizer 1/2 now 1/2 later 2 tsp bread yeast. Hydrated with water and honey OG 1.124...

Hey guys so with summer coming up I’d like to explore the idea of a tropical mead (mango, pineapple, coconut) I have heard bad things about both pineapple and coconut so I’m probably going to not include coconut cause I don’t know how I would get that flavor to come through? So here’s a little...

So today I mixed up a batch of blackberry mead..Recipe: 24 oz frozen (thawed) blackberries 3 lbs clover honey D47 yeast Yeast nutrient Yeast energizer OG 1.132 So my plan is after 2/3 weeks I’m gonna rack it off the blackberries and then let it finish fermenting. I really want the...

Hey guys so I just did my first batch of SP and I think I made I big mistake? I followed the recipe exactly except for one big part. I was in a groove and a had a starter going of lalvin K1-V1116 a tad of nutrient energizer sugar water and lemon juice..the starter was going good and I dumped it...

Hey guys so I racked a hibiscus/cherry mead to age and I snuck a little taste and it’s hot but it’s still young..it tastes quite good but it finishes and there’s a slight odd metallic taste. 3 lbs clover honey 1 gallon of water infused with hibiscus tea (10 bags) steeped for 10 minutes DAP...

So I’ve been on a kick of getting numerous batches made. Well I’m limited on space but I’m not limited on bottles. I am wondering if it is good or bad to do bottle aging..all my meads I have going now have stopped fermenting..I have added k meta and k sorbate to ensure they are done. I also add...

Hey guys so up until a week ago I usually just let my mead age out and clear on it’s own..well recently I have been on a kick about getting little or no sediment in my finished product so I turned to fining agents...about 4 days ago I finished an orange/vanilla as well as a jalapeño capsumel...

Hey guys I’ve made joes quick grape a few times and I love it. Though I am wondering if anyone has experience adding some wine tanin to it? If you have let me know your outcome and process thanks!

Hey guys..looking to do a batch of SP before summer. I have an excess of lalvin K1V-116..would this be acceptable? And I also have bentonite instead of sparkaloid.would that be ok to add when SP is racked to secondary? Thanks!

Hey guys looking to make a chocolate cherry Bochet looking for people to critique the recipe 1 1/2 lb honey (clover)cooked for 20-30 minutes 1 lb honey (clover) 64 oz organic dark cherry juice Water to one gallon K1V-1116 or D47? Staggered DAP nutrient addition Secondary rack onto...