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sorry - 1 gallon

primary: -32 ounces honey (orange blossom recommended) -16 ounces belgian wheat LME -4 pounds ripe bananas, sliced into coins, skin on. in a brew or nylon bag -pectic enzyme safale WB06 yeast or other wheat beer yeast strain with higher abv tolerance secondary: -1 vanilla bean (optional) -1...

thanks, that seems to be the only solution i've been able to find as well. however, aging perry on oak is rare to non-existent, as far as i know? I am starting to hypothesize that it might be the pear variety that is the primary driving force?

I really enjoy perries with a strong vanilla aroma and flavor. I've been told this is attributed to the yeast strain used but i have been unable to corroborate or find a yeast strain that mentions such characteristics. Any recommendations on how to boost vanillin in perry naturally? (i.e., not...

look into getting a bottle of Superstition's "Peanut butter Jelly Crime" mead - at least as some sort of benchmark. It is one of their most common and popular meads, and I typically see it at total wine, so hopefully accessible to you. maybe look into Uvaferm VRB yeast as well. will be...

any flavor/bouquet notes? i've heard marsh mallow has high mucilage - was that an issue? i often note to others - my root beer mead being a prime example - that it can be difficult to impossible to detect the identity of a spice in a dry metheglin (my root beer mead taste horrid and is...

where are you finding them? i ask out of a word of caution - have you ever eaten dragonfruit? from my experience, the fresh red dragonfruit found in typical grocery stores are picked far too prematurely and tastes like practically nothing. I have been told that the yellow fruits are much...

the sweetness tames your perception of the alcohol content. also, the residual sugar can spike your blood sugar content which has compounding symptoms akin to a intoxication...and also a hangover. My wife has to be careful with sweeter wines and meads because they tend to make her feel bad after

I Just saw a report that HALF of the honey in Australia is fake

-Going to try to fine tune my root beer mead -Plum mead -Thanksgiving/Xmas mead -Apple Pie Cyser Maple Cyser -Guava Vanilla mead -a red wine based pyment -playing around with a ton of braggot experiments that are top secret right now

be careful buying mexican honey - it is often diluted with fake adjuncts

man would i love a bottle of those! these sound wonderful. I recently finished of a moscato pyment that was enjoyed by everyone who tried it, although i think it could have used a bit more acid - something to keep in mind. where are you located, if you don't mind me asking? the local wineries...

I haven't tried Peacher Creature yet, but from my experience with their meads, they go really bold on the melomel flavor side, but i would wager the hops are subtle and complimentary - i.e., not bold like an IPA.

late to the game, so my info cannot be used at this point, but I just recently finished a peach mead using puree. I found the peach flavor to be surprisingly highly subdued, and I used a higher concentration than you did. I also had a horrible time racking, and it stayed pretty hazy no matter...

some recommendations for those who would try this... distilled honey does better when treated like a brandy: -don't ferment your wash to above 10% -distill at slightly lower temps than you would a whiskey -do not do a stripping run - do your cuts on the first run -keep fewer heads and more...

another thing to consider: regardless of what type of wood you use, they will stop imparting at about 140 days

I am aware it is a braggot. I cannot recall what yeast strains I used on all of them, would have been a wine strain, likely 1116 or 71B...possibly bm4x4 - i know i used Safale SO4 for a Malted Cider which is also very hazy. when i used grains, they were flaked - held at about 150 deg F. Did...

pale malt and wheat so far in a 60 min mash, and oats in one, with no mash - used alpha amylase in all of them to try to maximize sugar extraction. also tried LME for ease/efficiency, but they also throw a haze, but not as bad.

apologies if this is the wrong section... I have been venturing into using malts in my meads, so i felt it would be the better board to get advice from brewers on this matter. I have started experimenting with using malts and grains in my meads, and they tend to have a ton of haze that my...

it isn't necessarily that you need the presence of alcohol to extract the coffee compounds; you want to introduce them in secondary just so fermentation doesn't blow off their flavors and aromas. The industry standard for high quality coffee houses for making cold brew coffee is to steep 1...