Search results

Glad to hear it turned out in your favor. I decided to take part of your idea, seeing how I wont be adding the elderflower, and I too want some bigger flavors in there. I carmelized roughly 3 lbs of honey(didn’t measure), got a nice color on it, threw it in the carboy with 5 cloves, yes 5.. I...

Very informative, I appreciate the effort you put in to that. Definitely cleared up everything I was concerned about, and I’m sure helped others. Thanks!

Hey Bernard I really like this idea, and I’m going to start a batch today. I particularly like the bochet and the lemon aspect, but I’m not a fan of elderflower in general, I may omit that. How did the flavor turn out for you overall?

Hey grandwizz, To my knowledge it’s pretty common practice, and some people consider it necessary. I will say that with my first mead, i didn’t know about degassing therefore, did not do it, and it has turned out to be my best batch of 5. My personal opinion is that it helps to an extent...

Well that clears things up, so as I suspected degassing should be more of a gentle stirring process. Helps a lot, I have been treating it that way, but just wanted to make sure I had my facts straight. Thank you!

Good afternoon, So everyone, I am trying to find some clarity on the topic of degassing. It seems to me that everywhere I try to find the answer online I can’t get exactly what I am looking for. My confusion come from the difference in aerating and degassing. From what I understand, you...

I did indeed rack onto potassium sorbate, also it was fermented down to .999 about 2 weeks ago, so I’m not concerned with it fermenting any more sugar at this point, or if it does... shouldn’t be enough to blow corks or anything should it?

Well, while I trust what you say to an extent..and I surely believe that there is a possibility of acacia producing strange flavors, I do know for a fact that I enjoy dry meads and wines, and there was definitely an almost distinct H2S smell as well at a bitterness that is not natural, prior to...

Just a follow up here, for anyone interested...I backsweetened this evening win about a pound of run of the mill clover honey. I typically like to stick to raw materials but at this point, I just wanted to save my batch, and I would like to happily say I have stripped the mead of its awful...

I would like to thank everyone for their opinions and advice. I don’t have a lot of time in my days to post on here so sorry for not responding to each one individually. I have decided to backsweeten, I tried a sample with white sugar in it, and it seemed to help it a lot. So I do believe with...

Interesting about the DAP, I wasn’t aware of the tolerance. Good bit of information. As I suspected. It is a fair chance I added too much of that Fermax. Thanks for the opinion. @bernardsmith, I have a curious thought about the yeast, why do you say that specific yeast takes longer to age...

Good afternoon everyone, A month ago I started a batch of traditional mead with raw Acacia blossom honey. This stuff fermented down to bone dry in 10 days flat, and I racked. Obviously I have to sample it, and it was TERRIBLE. Strange smell, maybe some H2S but ultimately just smells weird...

Bernardsmith, I appreciate all of your knowledge and feedback. I would like to start by saying, you are correct I haven’t added any nutrients to the must, unfortunately the home brew shop was out of stock, and since the fermentation had already kicked off I thought it to be acceptable to just...

Fellow mead lovers, The purpose of this post is you show all you pros the process I’ve used to get my first mead started (first ferment ever actually) and just hopefully get some feedback and tips. Hope you guys enjoy reading it and can give me some advice for future batches. So I started with...