Search results

I wanted to tell you guys about a new resource I’ve put together in partnership with You to Brew called Mead University: Mead Making 101 — You To Brew As the creator of Bray’s One Month Mead, I’ve been constantly improving the way I make mead. Mead University is designed to be perpetually...

Mockarita I’ve been asked repetitively for a Margarita mead. I finally got around to making one. Margaritas are about balancing sweet against tart while maintaining a strong citrus/agave presence. Here, I’m using agave nectar and cactus honey for tequila/agave spice. Fresh limes for tartness...

Sultry This is a very complex and unusual mead. The ingredients don’t seem like they would go together initially, but wow do they! It smells amazing the second you put it together. Sultry: 3 gallon batch 1. Bring 1 gallon of water to a boil. Cut heat and add the following: -Hibiscus flowers...

OmniGinger BOMM This is a ginger mead dialed to 11. It uses multiple species and forms of ginger to create the maximum effect. I’ve also included other herbs to round the flavor out and Golden DME to improve the body. It’s dark and potent, but hopefully extremely easy to drink! OmniGinger: 6...

Mpahe is a traditional banana based beverage made in certain areas of Africa. It is quickly becoming a historical ale due to the fact that few know how to make it anymore. If you view the link at the bottom, you can read the traditional way to make this beverage. It involves feet. I’ve decided...

Scientist’s Sake This is a draft for what I plan to do. I am asking you with sake experience to tell me how to improve this. Thanks in advanced! Technically, this is something different from sake. Historically, sake use a type of fungus (Koji ) to convert starch to sugar, then yeast are used...

I got a crazy question for you guys. I want to make a rib beer. What I mean is not a beer with ribs in it, but the perfect beer to marinate ribs in. What flavors would you require in such a beer? What style? Spiced? Oak? Of course, I have my own ideas, but I want a different perspective from...

I love the flavors a barrel imparts on mead. If I could, almost every mead I make would be put in a barrel. Sadly, this is not possible due to cost (I would make space). As usual, I’ve decided to use science to find the closest mimic through side by side testing. Searching for viable...

Mead of Ra is an ancient Egyptian inspired mead for my historical series. This recipe is heavily inspired by the mead found in Kit Tut’s tomb. From all my research into ancient Egypt, Egyptians brewed many variations of a red brew. Common ingredients were wheat, barley, dates, honey, ginger...

Started 1/11/19 I found and interesting source for cherry wood staves called Beyond Barrels. While they advertise for use in spirits, I thought the cherry wood staves in a cherry mead would be a beautiful blend. Don’t know until you try! 1. Add 2 lbs of Yaupon Holly Honey to a carboy. This...

I’ve been quiet as of late because I got lost in the yeast lab I built. In the past, I’ve isolated yeast from honey, but this time I’m taking it quite a bit further. I’m purifying everything to a single strain of yeast and banking it forever. Eventually, I want to start my own Meadery with the...

Just when you thought I couldn’t make mead any faster... Bray’s 3 Day Mead. 8/24/2018 1. Brew vanilla honeybush tea by adding 1/4 cup honeybush tea and 1 broken vanilla bean to a French press. 2. Allow to brew until cool. 3. Add 1.5 lbs Palmetto honey, 1 tsp Wyeast Beer Nutrient and strained...

Background: I recently moved and have a problem with my first kegged batch. I had a 10 lb CO2 cylinder syphon filled at my new HBS. Filled my first keg and hooked it up. Problem: Whenever I try to apply CO2, the check valves on my regulators go nuts releasing lots of pressure! Both of them...

I recently made a stout with cacao powder, ice coffee, vanilla beans and meadowfoam honey. It is quite good, so I want to enter it in competitions. My question is what category to enter. Does it qualify as a 20C Imperial Stout if the coffee and chocolate is very strong?

I am in the process of recreating and modernizing ancient mead recipes. I thoroughly enjoy bringing history to the present - and making it delicious. Here are the current recipes in various stages of completion. I'm wondering if you know of any ancient recipes that aren't on my list! 1. T'ej...

Rosehip Acacia Mead - 2 gallons This recipe is based on my delicious Acacia Rose BOMM recipe. I'm making some major changes to try to improve an already fantastic mead. The first change is drastically increasing the amount of rosehips (had a judge suggest it needed more). I would like to...

Viking BOMM (Gruit BOMM Round 2) I'm attempting to refine my gruit mead using herbs Viking would have access to. The last gruit mead was very good, but was heavy on yarrow with not enough of the wintergreen flavor. Here, I adjust quantities an made some herb additions to get the flavor I'm...

I've tried to make a comprehensive guide for making wild honey cultures (honey bug) and purifying a true mead yeast from them. Let me know what you think! Article 1: http://gotmead.com/blog/articles/ancient-mead-making-meets-modern-science-part-1-wild-yeast-culture-from-honey-honey-bug/...

I thought you guys might like a concise description of how to isolate yeast from honey. Enjoy! https://denardbrewing.com/blog/post/Honey-yeast/

Looking for some tips here for a temperature controlled fermentation chamber. This is my very simple plan: 1. 7 cubic ft chest freezer - $180 2. Inkbird itc-308S Dual temperature controller - $50 3. Fermentation heater jacket - $25 And that's it. Is it really this simple? Suggestions?