DawgofMead
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- Apr 10, 2021
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Hello there fellow brewers and brewettes! I had a question/idea that I wanted some feed back on for an experiment one of a few brewing experiments I want to try. While I am most likely still going to try this idea regardless of feedback, I believe feedback is always good, and the thoughts/knowledge of those more experienced can be usefull. Also forgive me if I ramble, in the middle of an insomnia and A.D.D. driven mania currently.
My friend and I have been making mead/alcohol for about 7 months now, with four batches of alcohol total, 3 of mead, 1 of rice wine. Now I will say as to my own personal tastes, I prefer something a bit sweeter. My dream brew to make is a very sweet/ high ABV brew flavored with vanilla and raspberry, of which I have named ' Warrior's Respite '(forgive me, I am a MASSIVE nerd haha).
Now, all of our brews have come out fine, very much drinkable golden goodness. But they have gone dry/tart. I had an idea to maybe aid us. We went of the recipe from the book of recipes I picked up at our local winemaker shop. It called for 4 pounds of honey to a gallon. Now I preface this that with my interpretation of this, that means add the honey, then fill with water to a gallon.
Now in this, my idea was for every pound of honey, add 1/2 a cup to 1 cup of granulated sugar. All this would be added together before pitching yeast. My friend also added that maybe trying to add some homemade simple syrup instead of just raw sugar.
I thought that would increase the sweetness of the mead, while not affecting the flavor much, as it isn't the primary fermentation media.
Maybe this is all a bust, and not worthwhile, but hell , I'd kick myself if I didn't try. I look forward to your feedback, Thanks!!!
My friend and I have been making mead/alcohol for about 7 months now, with four batches of alcohol total, 3 of mead, 1 of rice wine. Now I will say as to my own personal tastes, I prefer something a bit sweeter. My dream brew to make is a very sweet/ high ABV brew flavored with vanilla and raspberry, of which I have named ' Warrior's Respite '(forgive me, I am a MASSIVE nerd haha).
Now, all of our brews have come out fine, very much drinkable golden goodness. But they have gone dry/tart. I had an idea to maybe aid us. We went of the recipe from the book of recipes I picked up at our local winemaker shop. It called for 4 pounds of honey to a gallon. Now I preface this that with my interpretation of this, that means add the honey, then fill with water to a gallon.
Now in this, my idea was for every pound of honey, add 1/2 a cup to 1 cup of granulated sugar. All this would be added together before pitching yeast. My friend also added that maybe trying to add some homemade simple syrup instead of just raw sugar.
I thought that would increase the sweetness of the mead, while not affecting the flavor much, as it isn't the primary fermentation media.
Maybe this is all a bust, and not worthwhile, but hell , I'd kick myself if I didn't try. I look forward to your feedback, Thanks!!!