Search results

Last March we started to make our latest batch of mead from our own honey and blackberries. 16 pounds of honey and 20 pounds of blackberries and EC1118 yeast. Followed all of our tried and true procedures and made 5 gallons of mead. Everything went fine and we added 6 cups of honey in April to...

We are making a highly concentrated blackberry wine. We used 4 3/4 liters of juice(16 1/2 lbs) of berries and then added 2 cups of sugar to get a brix of 22. Added 1/2 tsp of K Metabisulphite and stirred. added 1/2 tsp pectic enzyme. Brix 22 SG 1.094. Hydrated the yeast(it seemed sluggish)...

We have started a new batch(6 liters) of Blackberry mead and we adjusted the recipe to strengthen the blackberry by going from 2 lbs to 8 pounds and upped the honey to hopefully have a residual hone tone in a year. We used Ec1118 Lavlan and set up the yeast starter and it was percolating along...

We have just started to bottle our first years fermentation of mead. It has been stored for 11 months since the yeast was finished and racked 3 times each. No question we went a bit light on the honey(this was our first time attempting anything like this) and they are astringent. Our first...