mustardgas
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Is there any substitute yeast for the wyeast 1388? I am not sure if I can get a living liquid yeast this time of year where i live. Will K1V-1116 work?
You'd get much better juice extraction if you mash, puree, or freeze the berries before adding them.Would the following process work?
Collecting the berries, squeezing them a bit, adding them to the mead, waiting till the fermentation that they kick off subsides, stepfeeding honey again till yeast gives up, letting it all settle out, bottle.
Everything done in primary, without racking and berries not in a bag.
You'd get much better juice extraction if you mash, puree, or freeze the berries before adding them.
I've added fresh blackberry puree to a cider in primary. Totally fine.
Just make sure there's enough space in your fermenter.
Are you planning to bottle directly from primary? That's something I never do.
FYI, both TOSNA and step feeding are known to allow yeast to go beyond the listed alcohol tolerance.
Bray's? That's my last name! Where does it come from? Just curious. Maybe family in some sort of way.
Thank you!!Bray is my first name so not likely a relative. You are welcome to the mead family though!
I really really want to do this but u am only finding chips in the UKOak it on Medium toast American oak for a few months. It will help tame the high ABV bite. I suggest cubes or Winestix.
Uhhhh, thanks. Winestix. Up until today, I did not even know that those things exist.Here you go. My Google fu is strong. A UK winestix source: http://www.home-brew-online.com/equipment-c40/winestix-american-oak-medium-plus-toast-2-pack-p3077
Use hydrometer to measure daily
I don't think so. Foam probably.did this have to do with two liquids combining?
Are you using a plastic jug? You may have put a dent in it which would raise the fluid level.
No, I don't think I did. I had to shake it a long time. Could it be due to the thing I saw on Wikipedia ?https://en.wikipedia.org/wiki/Volume_fractionDid you heat either the water or the honey?
If you mean that one litre honey dissolved in three litre water does not mean that the resulting volume of combined liquid is 4 litres but actually less than 4 litres than, yes.No, I don't think I did. I had to shake it a long time. Could it be due to the thing I saw on Wikipedia ?https://en.wikipedia.org/wiki/Volume_fraction
If you mean that one litre honey dissolved in three litre water does not mean that the resulting volume of combined liquid is 4 litres but actually less than 4 litres than, yes.
Don't forget, you'll need to degas the mead and check specific gravity at least once a day for several days.I'm really excited about the prospect of making something that doesn't require an entire day.
Just an update: I’ve been working on a hardcore meadmaking Guide. One that goes beyond the “here is a recipe” and into “this is how to master the craft”.
My question is “How do you want to get this information?” A book? Online website? Something else? My goal is to make it as accessible as possible. Can you folks give me an idea of what is wanted? Thanks in advanced. -Bray
Well folks, this thread finally got me to make my first post since 2015. I've been brewing with a friend for about 4 years but finally got some of my own equipment and I've been itching to fill some of these empty carboys which led me here. First I'd like to thank Bray for all the effort. I've read all 36 pages and can't believe the wealth of information here. I've never tasted or made mead so I'm really excited about the prospect of making something that doesn't require an entire day.
I'm planning to attempt a 5g BOMM exactly to the original recipe so I've got 1388 and all the adjuncts on order. I'm also planning a 6g batch of cider so I've got 6g of local apple cider incoming. So a few questions I wasn't able to find answers to in the rest of the thread.
1: Can I use filtered tap water? (Unchlorinated well water, limestone watertable, will turn off softener, has been used successfully for many beers) I do have the ability to boil and chill prior to adding honey if necessary. I'd prefer not to have to buy spring water as its simply adding cost and we don't have any proven brands locally.
2: Orange blossom @ $89.99 or Star Thistle @ $54.99? Is the orange blossom really worth the extra $35 or can I save some money and still make a quality end product?
3: Can I bottle mead in swing top bottles? I've got several cases of 1L swing tops but only a few wine bottles and no corks.
4: Has anyone used 1388 successfully for a cider? I'd like to double down on the starter and split between the mead and the cider if possible.
Someone has a thread here where they used over a dozen different yeasts split across the same apple pressing, and found that Nottingham ale yeast consistently gave the best results. I have used it to good result many times.I can't speak to cider yet; my efforts at Graff were not good. I have my first four gallons (one gallon made with supermarket juice and Wyeast Mead & Cider 4632, three gallons made with organic unfiltered juice and Montrachet) in bottles; they're not ready yet. I want to taste it before I get my pricey NH juice and pour it into my brand-spanking-new FastFerment and add D47, which the guy at the store recommends for a straightforward cider, the kind my husband likes.
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