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This Mead is finished at the moment and is bulk aging. It has a rich butterscotch flavor with a nice woody back end its very smooth and buttery. I will provide the og. And fg. Along with the ABV% and a finalized recipe for all to try I would. Love to see how others turn out I will also scale...

cane sugar has a different sweetness to it only reason

weeks 3 almost over and my oranges are starting to drop and it is clearing very nicely cant wait to try it ! mmm it smells so good!!!

going on 2 week with fermenting now its looking awesome has a very nice dark caramel color to it has a beautiful roasted almond smell to it so far tuesday i will be racking to a clean secondary ontop of some carmalized cane sugar and vanilla extract to help those flavors come out its a...

ok guys check it out im sure this may have been brought up before or maybe not.. im a big fan of my southern style sweet tea is there gonna be any problems making a sweet tea stylemead with my fave tea bags and some good ole table sugar *Southern Style Sweet Tea Mead*...

The Carmel syrup has no preservitives in it I bought it homemade. From a mom n pop bakery

its officially begun i have made my first 1 gal test batch of carmel sundae mead!:ban: this is what i did step my step with a supply list Supplies: 4Lbs honey (choice or blend) i used a local clover jar of Pure carmel syrup ( a backup to back sweeten ) 1small bag sliced almonds...

my JAO is officially into week two its looking great its cleared up quite a bit i was suprised at the smell coming from the airlock i figured it would be of a hot alcohol smell but it smelled alot like a orange juice mixed with clove i cant wait till this batch finishes ... im starting a new...

haha! great story! and thanks for sharing it i was very careful with my measuring and sterilization being a newb i didnt want to mess up this early in the game tho it was bound to happen! and so 30 min after it started bubbling i had a overflow of foam out of the airlock haha... my luck i...

well i got my mead brewing equipment into after work and i desided i needed to start right away! lol soooo impatient! i know.. i started with a JAOM and all is great!! its bubbling like a champ! now to impatiently wait a little over 2 months to test the results wish me luck!:ban:

thats more of a personal prefrence i think glass is better because plastic will oxidize over long aging periods and that could taint your brew from what ive heard so unless you plan on drinking your brew while its young i would try to rack it to glass jugs or a glass carboy for bulk aging

i think i will do that ive been thinking about the carmel candy the last few days and it seem like alot of work to end up with a rancid result ... thanks all for this great info im sure it will save me time and money and maybea bad atch of brew :mug: *cheers*

And also same as the hickory I will be removing them before my final racking I'm looking to rack this batch 3 times before a final racking to make siren I've strained any skim milk/fat from the batch..... I will be starting this next Tuesday I had to order a couple new 1 gal glass jugs for my...

Awesome ty for tips ill make sure to toast them in the oven before hand and I do plan on using a small amount at first and adding more as time goes on to make sure it doesn't get to smokey

yes i was just reading up on that as you posted this and i will deffinatly dissolve my candy in water only the sugars from the candies should be more than enough food along with energizer and nutrient to get my yeasties started thanks for your concern ill be sure to keep you posted on...

i will be taking pictures and posting them here as the time goes by to show the progress if you have any questions or tips feel free to hit me up

im using a carmel soft chew which will make it more easy to dissolve them in a starter solution as for the skim milk/fat dissolving the candies before hand should allow me to strain and skim the junk from the candies off the top before pitching due to the heat of the water and weight of the...

for yeast i was planning on using Lalvin 71B-1122 its good for a wide temp range and doesnt create lots of foam witch will be nice due to the carmel candies

Ok so i did my math for this 1 gal starter batch im going to be using 3 1/2 lbs clover honey for sweetness 2 vanilla beans pod and all 20 carmel candy chews(dissolved in honey/water mixture) 1lb mix of fresh toasted almonds and dryroasted peanuts chopped coarse 3oz bag of hickory chips this...

this recipe looks awesome i may have to try this... keep us updated ! working on a carmel sundae dessert mead :)...^ this may have to come next