The link is my website and it is the most current traditional mead recipe. If you peruse a bit longer, my website also has a slew of mead variations, braggots, historical meads and some truly insane brews I’ve done over the years and provided for free. What else did you want?
I've scanned this thread and your website, and appreciate the time and effort to write those down while making them available. My previous question is the curiosity of improvement on your knowledge base to even make it better by general public.my website also has a slew of mead variations, braggots, historical meads and some truly insane brews I’ve done over the years and provided for free.
That does help. Thank You, especially for reading all the way through the post.I have only done 3 batches of BOMM. very little experience. I brew in my basement with no temp control. Ambient Temp stayed around 66 F. Here are a few answers for you that I can give.
Q5 - if my think is right, that would be correct
Q8 - Have no basis, other than I followed the suggestions for brewing On keeping my must out of the light.
Q9 - my last 2 batches were back to back. After I racked of the yeast cake, I mixed my water and honey in one container, then poured into the fermentor of my last batch, swirled the fermentor to get the yeast back into suspension. And proceeded as instructions for day1.
I hope this helps
I am following the BOMM protocol to the letter, which would include 1388, just in warm ambient temps. And it is producing mead without any fusels or off flavors even at the high temps.If you are brewing a true BOMM then you are using wyeast 1388.
The temperature range for 1388 is 64-80 F or 18 - 27 C
Brey said the optimal temperature is 68 F
I personally start freeking when my temp hits 76 F
Best of luck
Yep, you didLook at comment #49 on page 5 of this thread. Loveofrose already did it. If you want your mead tasting like beer go ahead. Otherwise Wyeast 1388 is the only yeast to use for this if you want it tasting like mead. But if you're fine with this not being a BOMM knock yourself out. Otherwise, for $6 for the Wyeast 1388, do it right. Did I say that?
Alex, if I remember correctly you are supposed to degas and no water in the airlock through the 1/3 break, then you fill the airlock and ferment as usual with adding the second Fermaid 0 at 2/3 break. If I got this wrong someone please correct.New guy question. I am making a 5 gallon BOMM. It is proceeding slowly. Starting Gravity was 1.096 on 9 Oct 2020. Today, 18 Oct 2020 the gravity reading is 1.014 (a six point change from yesterday). I have been degassing once daily since starting.
My question is: How long should I continue degassing? Once daily until secondary fermentation, or should I stop sometime sooner?
Part of why I am asking is because when I degassed today, on day 9 and there is still a lot of gas when I degassed.
I'm about 30ish days and it tastes like watered-down mead. I'm used to 14ish % and this is about 10-12ish ABV. Doesn't taste like beer though. But it is drinkable, and smell and taste of honey is very strong compared to my prior experiments. Another big unfortunate issue to me ... honey taste had a bit of "burned" aftertaste (morarch honey) and it transferred to the mead perfectly. Now I'm in the process of adding cranberries in an attempt to coverup the less-than-desired taste.I am at the 25 day point with my first BOMM. It tastes like beer. Is this normal?
I'm interested in how that would turn out. I've never used yeast cake... waiting for a local beer shop to deliver wy1388 for my cyser. Local farm delivered 5 gallons (8$/gallon) of amazingly good cider without any additions. So clear and so tasty.I won't use a starter because I plan to use the yeast cake that resulted from a 6 gallon BOMM that I have in the brew chamber now.
I asked about reusing the yeast on this thread; just a bit up the page in post 1728. Love of Roses replied in post 1731 that the yeast cake can be reused 5-6 times " depending on your sterile technique "I'm interested in how that would turn out. I've never used yeast cake... waiting for a local beer shop to deliver wy1388 for my cyser. Local farm delivered 5 gallons (8$/gallon) of amazingly good cider without any additions. So clear and so tasty.
I am definitely a new mazer, but 10 points in 15 hours seems impressive to me. Those yeastie beasties are alive and well. You'll have to keep us posted on how it progresses and turns out. I am still interested in using my yeast cake as long as my mead doesn't taste like beer.Just used yeast cake from BOMM into BoMM-cyser. OG 1.095. 15 hrs later it's at 1.085. So it's working. No idea if there will be after taste or off-flavor.
Yes, but kinda late now:I did one using the Wild African Honey from the thread on HTB. It is coming close to a month and it smells like honey, but the taste is ok. I'm not sure I like mead. It is very thin/no body and basically tastes like a week wine-ish. Next I'm going to sorbate and back sweeten it with the same honey. Is there any way to add to the mouth feel without altering the flavor?
LoveOfRoses has a website www.denardbrewing.com . On his site he did an experiment with Glycerin to add mouth feel. Here is the link to the Glycerin experiment Denard BrewingMaylar, thanks for the response, what do you think about using some lactose when I sorbate and back sweeten? I know it will change the flavor, but perhaps it will be minor and add the mouth feel im looking for.