Shine0n
Well-Known Member
- Joined
- Oct 23, 2017
- Messages
- 353
- Reaction score
- 122
I jumped into mead making back in August last year with both feet running ,Ha Ha
I just finished racking that first raspberry melomel for the final time, it's sweet, very much berry flavor and will be ready for the bottle very soon for what's actually left of it. It probably could've been bottled a while ago but I kept seeing sediment settle so I racked.
Starting out I knew how to ferment but didn't take into consideration the amount of time and patience needed to make a really good mead, now I have a bit of knowledge, understanding protocols and a little more patience and respect for this wonderful hobby.
I still have a way to go and thanks to this forum and it's members I have hope for my meads.
I probably have more than I need (right!) and I'll give you the list of current projects I'm working with.
Raspberry melomel 5 gal
Blueberry blossom traditional 3 gal
Traditional orange blossom oak aged 2 months 2.5 gal
Traditional orange blossom 2.5 gal
Blueberry melomel 3 gal
Multiple 1 gal batches for experiments by adding fruits after the first racking.
peach
raspberry/blueberry
ginger/orange zest
strawberry
strawberry/lemon zest
All are with standard 3 lbs per gal and 1/3 sugar break nutrients addition (fermaid o)
I've not used DAP for anything but that's subject to change if someone points me in that direction with solid evidence it's better than the current way I'm going.
I know it's a matter of preference but I'm always willing to learn and alway wanting to improve my skills.
Thanks for reading and a big thanks to those mead makers who share their stories for us new folk.
Shine0n
I just finished racking that first raspberry melomel for the final time, it's sweet, very much berry flavor and will be ready for the bottle very soon for what's actually left of it. It probably could've been bottled a while ago but I kept seeing sediment settle so I racked.
Starting out I knew how to ferment but didn't take into consideration the amount of time and patience needed to make a really good mead, now I have a bit of knowledge, understanding protocols and a little more patience and respect for this wonderful hobby.
I still have a way to go and thanks to this forum and it's members I have hope for my meads.
I probably have more than I need (right!) and I'll give you the list of current projects I'm working with.
Raspberry melomel 5 gal
Blueberry blossom traditional 3 gal
Traditional orange blossom oak aged 2 months 2.5 gal
Traditional orange blossom 2.5 gal
Blueberry melomel 3 gal
Multiple 1 gal batches for experiments by adding fruits after the first racking.
peach
raspberry/blueberry
ginger/orange zest
strawberry
strawberry/lemon zest
All are with standard 3 lbs per gal and 1/3 sugar break nutrients addition (fermaid o)
I've not used DAP for anything but that's subject to change if someone points me in that direction with solid evidence it's better than the current way I'm going.
I know it's a matter of preference but I'm always willing to learn and alway wanting to improve my skills.
Thanks for reading and a big thanks to those mead makers who share their stories for us new folk.
Shine0n