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    Oaking a Bochet Question

    I spent the weekend boiling honey, enough to make 5 different flavors of 1 gallon bochets. One of them will be a blackberry bochet that I want to oak. So today I was driving around trying to figure out how I was gonna do that and decided that blackberry would taste good with whiskey infused oak...
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    Cranberry Orange - Step Fed

    Cranberry Orange 2.5 gallons This was a step feeding experiment for me. The original recipe was a cranberry hibiscus under the recipe name Aztec Blood (it can be found in the Mead Recipe forum). It finished at 16.5% alcohol which I thought was low for K1-V1116, but it’s final gravity was...
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    Thoughts on Tannin?

    I'd like to know more about tannin so thought I'd present it here and hope the varied and extensive experience of this group would respond. I haven't used it (on purpose!) but recently realized that some of what I find lacking in my mead may be helped with the addition of tannin. In some...
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    CO2 Charger

    I need some advice. I currently use flat marbles to reduce head space between rackings but it's hard to rack real clean and limit waste. I've heard people on this forum use CO2 to fill head space - that sounds more efficient to me. But I don't know what apparatus I should be using to do this...
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    Melomel question

    It's blackberry season so I went out and picked just over 5 lbs from around my house. I really like blackberries but those bushes do take their pound of flesh before giving up their fruit. Here's my recipe: - Local Wildflower Honey - shooting for around 11% alc; OG about 1.080 - Total must...
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    Feed Your Yeast

    I'm still new at this. I started about a year ago in the fall with a few of batches and only one came out good enough for me to share. So I read what I could on this forum, trying to separate what was relevant, and I did research on line. I was fortunate to save a few Hightest stickies before...
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    Rehydrate or Starter or both??

    I've just started brewing mead, and I'm a little uncertain about the best way to introduce the yeast into the must. One of the most important things I've come to learn is that a successful brew depends on strong, healthy, and stress free yeasties. So, before I pitch, what's the best method...
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