Mead - the homebrew thread

[belvedere86]

Transfered to secondary but for one batch there is some headspace over. Is it too much? Dont have any mead that I can add...

 

[FTowne1]

Transfered to secondary but for one batch there is some headspace over. Is it too much? Dont have any mead that I can add...

That carboy contraption is awesome. What size is it?

 

[belvedere86]

That carboy contraption is awesome. What size is it?

it's 5 L

https://www.brouwland.com/nl/onze-producten/bierbereiding/gistingsflessen/manden-afzonderlijk

 

[pdurrrr]

Transfered to secondary but for one batch there is some headspace over. Is it too much? Dont have any mead that I can add...

I wouldn't sweat it, looks like tasty stuff!

 

[RunninMixz]

Transfered to secondary but for one batch there is some headspace over. Is it too much? Dont have any mead that I can add...

Way cool

 

[cannonboi]

First time long time - I have about 5g of an apple blossom that has fermented out. I'm thinking about splitting one portion off a few gallons for a metheglin that will sit on rum-soaked oak, vanilla beans, and cinnamon. I was thinking of back-sweetening it with some maple syrup. I have seen some threads on other boards about making acerglyn, but am more interested in the following:

• Does the maple just completely cover up the honey backbone?
• Are there certain things I should keep an eye out for when sourcing the sticky icky?
• Does this turn out as good as you might think? Or nah?

Thx.

 

[pdurrrr]

• Does the maple just completely cover up the honey backbone? I would add maple syrup at bottling time and blend to taste
• Are there certain things I should keep an eye out for when sourcing the sticky icky? Not to my knowledge
• Does this turn out as good as you might think? Or nah? It sounds delicious to me, might take a couple runs to get ratios down but I think there's tons of potential there.

Hope this helps!

 

[cannonboi]

Hope this helps!

 

[Jb123]

Is there a home brew cider thread??? Made a raspberry one tonight ...4.125 lbs raspberry gallon half apple juice peptic enzyme, yeast nutrient and ec118 / cote des Blanc yeast. We will see. Oh and a half cup sugar. Cost me 15$.

 

[belvedere86]

I added the fruit a week ago and there's airlock activity. Is this normal? Or do I need to add something to stop fermentation? Or just wait till airlock activity is over and rack it another time?

 

[Jb123]

I added the fruit a week ago and there's airlock activity. Is this normal? Or do I need to add something to stop fermentation? Or just wait till airlock activity is over and rack it another time?

Sorbate sulfite

 

[belvedere86]

Sorbate sulfite

So I assume the mead will taste more fruity when you use sorbate sulfite instead when you dont?

 

[Snarf1]

I added the fruit a week ago and there's airlock activity. Is this normal? Or do I need to add something to stop fermentation? Or just wait till airlock activity is over and rack it another time?

Repeat after me:

Airlock activity is not a reliable indicator of anything.

Airlock activity is not a reliable indicator of anything.

Airlock activity is not a reliable indicator of anything.

 

[Jb123]

So I assume the mead will taste more fruity when you use sorbate sulfite instead when you dont?

I don't have a ton of experience with it I've used it once and it was a traditional so I could sweeten it.

 

[sliverx]

Repeat after me:

Airlock activity is not a reliable indicator of anything.

Airlock activity is not a reliable indicator of anything.

Airlock activity is not a reliable indicator of anything.

But he did just add some sugar in via the fruit.

 

[Snarf1]

But he did just add some sugar in via the fruit.

Fruit makes a lot of nucleation points. Or the mead warmed up. Or it actually is fermenting.

Repeat after me:

Airlock activity is not a reliable indicator of anything.

Airlock activity is not a reliable indicator of anything.

Airlock activity is not a reliable indicator of anything.

 

[sliverx]

Fruit makes a lot of nucleation points. Or the mead warmed up. Or it actually is fermenting.

 

[coldcrash1]

Repeat after me:

Airlock activity is not a reliable indicator of anything.

Airlock activity is not a reliable indicator of anything.

Airlock activity is not a reliable indicator of anything.

 

[cannonboi]

Mommy! Daddy! I hate it when you fight

As a side note, a friend of mine just gave me some avocado honey. Does anyone have experience using it?

 

[sliverx]

Mommy! Daddy! I hate it when you fight

As a side note, a friend of mine just gave me some avocado honey. Does anyone have experience using it?

Secretly hoping it's green

 

[Jb123]

Mommy! Daddy! I hate it when you fight

As a side note, a friend of mine just gave me some avocado honey. Does anyone have experience using it?

wiltznucs just made one with it

 

[FTowne1]

Secretly hoping it's green

Magic Ghost mead!

 

[wiltznucs]

wiltznucs just made one with it

Avocado honey different, it has a molasses and vegetal quality to it. Made an interesting traditional, I'd say the flavor is very reminiscent of Sue Bee type flavors.

 

[cannonboi]

Avocado honey different, it has a molasses and vegetal quality to it. Made an interesting traditional, I'd say the flavor is very reminiscent of Sue Bee type flavors.

Interesting, I'd be curious to see how it fermented out. Worth playing around with? Did you use any adjuncts?

 

[wiltznucs]

Interesting, I'd be curious to see how it fermented out. Worth playing around with? Did you use any adjuncts?

We did a straight up sack strength traditional. It's got a very dark color, so it looks nice. Not sure that it's really well suited to traditionals though. The aromatics aren't pleasing in ours.

Would make for an interesting metheglin or melomel I suppose. Given its price point I don't see ourselves using it again.

 

[RunninMixz]

Anyone have experience with strawberries? I have 40 lbs of fresh Mi berries to put into the secondary, however I have been advised that they are prine to mold?

 

[Jb123]

Anyone have experience with strawberries? I have 40 lbs of fresh Mi berries to put into the secondary, however I have been advised that they are prine to mold?

Used them in mead and cider both primarry, never an issue...

 

[RunninMixz]

Any tips on bottling and adding treatments? I racked my base mead last weekend and want to rack it on top of some different fruits. In order to be sure fermentation is done, I have been told I should add sulfites to be sure that I don't create additional fermentation when I add a new sugar source.

Also anyone have a good mead to juice ratio? I have gallon I will blend with sour cherry juice, 2 gallons I will rack on Jewel Berries, and 2 gallons I will rack on Honeoye. Also, got to tell everyone on this thread, that all the convo has me really loving this hobby I have taken on, despite me not even having tried any of my product yet. Thanks for all the great feedback!

 

[wiltznucs]

If the primary fermentation is done then alcohol is already present and yeast is numerous and alive. This is a good thing. Personally I'd simply add the fruit and pay no attention to sulfites until later. The amount of sugars in fruits is typically quite low and there's no harm in allowing them to ferment. After a week or two on the fruit rack it again and if the fermentation is complete then it's time to start thinking about stabilizing with Sorbate and Sulfite.

 

[RunninMixz]

If the primary fermentation is done then alcohol is already present and yeast is numerous and alive. This is a good thing. Personally I'd simply add the fruit and pay no attention to sulfites until later. The amount of sugars in fruits is typically quite low and there's no harm in allowing them to ferment. After a week or two on the fruit rack it again and if the fermentation is complete then it's time to start thinking about stabilizing with Sorbate and Sulfite.

But if I want to mix a gallon with the juice and do a few bottles now I should stabalize it or they may pop correct?