Well it's tempting but I read a guys post that added powdered cream cheese to his mead and it turned out fantastic. I copied the amounts he added but not the stages. After 8 years of making mead I am not opposed to challenging my skills. I already have 100 some bottles of mead left I can sip...
Update. This mead didn't go in the drain and isn't going to waste. It makes a perfect mix for gimlets and other drinks like that so for people who like mixed drinks, I am not a mixed drink person they have been thrilled with it.
Now I know it's been done. My orange mead has completed fermenting and I have a gallon and a half. The half gallon I will experiment with before I commit the entire batch to this experiment. So I don't know if I should add it to secondary and let it sit for awhile or back sweeten...
I have had my last 2 orders for the candy cap mushroom fall through so am trying one more time since I want to add them in secondary. I do have a tincture made so could add that if this last order of mushrooms falls through also. This mead smelled wonderful throughout the fermentation process...
I have over 4 pounds of honey invested in this batch so really don't want to dump it. I keep playing with how to save it. I think I will try sugar next and I have a friend who is a cocktail master at our local brewery I am going to pull a jar for to see if he can make some type of drinkable...
This might end up being the first batch I ever dump in 8 years. I used the key lime concentrate from Coloma. It said one bottle to a gallon so I made my traditional first and added in secondary. Huge mistake using the entire bottle. I had already used lactose and had graham crackers...
I bought some dehydrated ones. They smell and taste just like maple. I could eat them like candy.
I am winging it basically but added a 1/2 ounce, they are light when dried to primary. I am making a 1.5 gallon batch since it is pricey. I used 2.5 pounds of meadowfoam honey and 1/4 cup...
You have a pretty good cake at the bottom so if it isn't done it is nearing it. Without a hydrometer you will never be sure though. Do you plan to stabilize it?
You can still see bubbles even when fermentation is complete from the degassing. Is there a reason you are not using a hydrometer? A couple of readings and you could be sure fermentation is complete without having to add more yeast. I feel a hydrometer is almost the most important piece of...
I started this mead last week using meadowfoam honey and candy cap mushrooms. The smell is so good, just like maple syrup. I know of one other person who is making one and I decided to do one when I had a beer with candy cap mushrooms. So has anyone else made one?