Been a while from Down Under

[Gweedo]

Its been a while and tho I am mostly a reader rather than a poster, I thought I would reintroduce myself as I want to get more involved with this group. I was a 50L 3v RIMS brewer that downgraded to a Grain Father. Sometime I regret it for higher gravity beers as I do like to go Imperial from time to time, but to solve that itch I just brew half batches for 11L kegs. As of recently I have been reading and learning about meads, and have started making some show meads with local honey. I am even to the point now I am signed up for beekeeping workshops so that I can incorporate a hive or 2 in the back yard for meads and honey wheat ales...Oh and almost forgot, all this activity takes place in a little room on the SE subs of Melbourne Australia lol

 

[AkTom]

I love making beer. I make mead in gallon batches. It is a hoot. Give it time to age. If it's not good at 6 months, recap the bottle and wait another 6 months. You'll be glad you did.

 

[Gweedo]

yeah I have read that in many publications. My first 5L batch has only been fermenting for a week. Just used Raisins for tannins, a slice of apple for tartric acid and the juice of 1 orange for citric acid (more for the tongue than for a nutrient). I made a wild yeast culture and used a Tablespoon of that, but have Lav-1118 as back up if the ferment sticks. Any other insight on this would be grande, what I have done is just followed a dessert style mead from "Brew Like a Viking"

 

[applescrap]

Welcome back, grainfather sounds awesome.

 

[AkTom]

I think you should be fine. I've never used wild yeast.

 

[Cyclman]

Welcome to the group, from CO