What I'd like to do is get 6-7 batches of 1-gallon BOMM off one yeast. Should I go light to dark, or will it really matter? Again, I have read all through this thread in the past.
Ok, so a while ago I started a BOMM. Followed directions pretty much to a T. Had to go a bit short on volume because I was working with a limited QTY of honey, however the OG was spot on.
I added nothing but nutrients and energizer and Golden Strong Yeast. I used Bottled Spring Water.
1 month later I'm about to put some gelatin in this bad boy and I rack to tertiary and get a taste and it's like grapefruit juice. I mean, it's Tart and Citrusy like a citrus juice.
So unless someone has been sneaking into the closet and adding Minute Maid to my mead, I am at a loss.
Light to dark? Anyway shouldn't matter.
What kind of honey did you use?
I know you've been brewing for a while, so this is just a check-the-basics question; are you sure it's not vinegar you taste?
A few questions to try and troubleshoot.
1. What type of honey? (Grapefruit?)
2. You used Wyeast 1388? Correct?
3. Did you use DAP & Fermaid K or other brands?
4. What sanitizer are you using?
I used a white labs equivalent of 1388. I'd have to look it up, but it was the Belgian Golden Strong strain.
I used a honey I got from a local (well, about an hour away or so) beekeeper. I will have to ask if he knows what kind it is.
So, I saw a few threads around here and there that caught my interest, as we head into the end of summer and beginning of autumn. Apparently, some enterprising mazers have had success creating pumpkin mead by fermenting inside an actual pumpkin. What do you all think the odds of creating a successful BOMM are if the initial ferment week is done inside a pumpkin? Yeast, OG, and nutrients would stay the same. The goal would be to ferment it the first week of October and drink it for Thanksgiving.
Honey makes a huge difference!
This looks really good, but instead of making it in the pumpkin, why not just juice a pumpkin, then add the pumpkin pie spices while using the regular bomm yeast?
I'm thinking the act of using the pumpkin is (at least part of) the point. But I prefer the way you think, so why not meet in the middle?
Make the BOMM the normal way and serve it from inside a pumpkin that you poured the mead into a week or so before.
How important is the potassium? ....
i tried to skim the thread to answer my questions but was unsuccessful. i'm looking at making a 5 gal batch. i did not realize i needed to have a stir plate and did not factor it to my budget, how integral is it to the process? second screw up, i some how purchased fermaid O not fermaid k is there a drastic difference in them. thank you for your time.
i tried to skim the thread to answer my questions but was unsuccessful. i'm looking at making a 5 gal batch. i did not realize i needed to have a stir plate and did not factor it to my budget, how integral is it to the process? second screw up, i some how purchased fermaid O not fermaid k is there a drastic difference in them. thank you for your time.
I'd like to repeat your question, maybe LOR can chime in about the topic of more time improving the poor judgement of fail-honey.Used a 'fall honey' to build a BOMM, then added banana and nut from brewer flavouring. Sweetened with a squirt of Skinnygirl Stevia with Vanilla, not bad. Question: is 'fall honey' one of those honeys that might require a bit more time than a lighter honey to settle in the BOMM method (primarily goldenrod and aster)? I love my orange blossom, and my locust is divine smelling after only a few days (can't wait to taste).
If you don't have a stir plate, just make a gallon batch and pitch the whole thing BEFORE it ferments to 1.05. Around 2-3 days will be more than enough time to build the yeast numbers up. (Good answer from skydiver, by the way)
Fermaid O produces a more aromatic mead, but the dose is different. You will need 1 TBSP (~10 grams) per addition per gallon. So for 5 gallons, you need 50 grams per addition for a total of 150 grams. I only buy the stuff in kilos as a result.
Fermaid O ferments are slower and it is difficult to hit >15% ABV upon step feeding honey, BUT the quality of the mead is noticeably increased.
To be clear, Fermaid O replaces Fermaid K AND DAP.
Hi. I was getting ready to buy my. Uterine to for this and this post slightly confused me? Looking at Fermaid O, it has NO DAP. It's recommended dominate is 1.5 g per gallon. It also has half the nitrogen of the Fermaid K. The Fermaid K dosing is 25/12/12 according to the data sheet. Could these be switched in your post, or am I misunderstanding something? Thank you.
Respectfully, Nimikins
HELP PLEASE! !!
So I just bottled my mead after letting it sit for the recipe time. It tastes like it's carbonated and has not cleared. I never racked it, I allowed it to age/clear in the bucket I used. Do I need to worry about the bottles exploding?!?! If so, is there a way for me to save this three gallon batch? Like pouring the bottles carefully into a carboy and waiting for it to clear. Or is the whole batch now ruined?
Enter your email address to join: