Search results

Thanks for the input. I've seen "FT blanc soft" and the other FT tannins. I'm just using the northern brewer wine tannin. I've heard that malic acid is a go to when working with apples, but not many other applications. I've made about 10 meads to date and IMO all were decent and drinkable...

Two quick questions for the mead pros here. Powdered wine tannin ,can it be added post fermentation? And acids ,when should they be added ? Also, would Tartaric acid be best with berries? Blueberry ,strawberry etc ? Thanks

I use bentonite in primary and a just a little sparklloid in the final stages

Okay well, the title pretty much says it all. Which is the proper order for stabilizing,backsweetening,and clarifying ? Is it a matter of preference? Or is there an "proper order" to complete these steps? Thanks, and peace be with you all!

It is very creamy and very light. I am anxious to use it. Was leaning towards a traditional mead

Sounds good. Thus far I am bulk aging my stuff. And haven't ventured into the carbonation side of things yet. I have my carboy in a small tub with a little water and a wet towel with a fan to keep the temp coo and degassing twice a day. Still refining my process. I was recently gifted just over...

Thank you very much for the help 👍

Okay so in order to achieve a sweeter final gravity/mead I should add more honey to the must than the yeast can handle ? So when they are done , this is residual sweetness ? I apologize if these questions are of a beginner nature. There are so many different voices saying so may different...

Thank you very much. I am definitely still at novice level but am serious about this. I have seen so many different opinions on this. It's hard to know which is the right way. I greatly appreciate you're help 😁

My only question now is, when I reach that desired sweeter final gravity, do I just stop the fermentation by stabilizing ? Or should use less honey? More honey ? I'm not sure exactly how to reach my desired final gravity ?

Gotcha. I will the this info and be back to the drawing board ASAP. thank you Bray! Much appreciated!

Tasting all the way through and again at around a month

They all finished off dry between 12 and 14 %

And just blueberry by itself as well

Well I've been really trying with the triple berry mix ( raspberry,blueberry and blackberry) and I have attempted with pineapple several times but just can't get that pineapple flavor.

Lactose,and believe it or not but Graham crackers would really work well in this recipe. Is this a 5 gallon batch you're making ?

Peach and pear in my experience, take ALOT of fruit to get a good flavor(I mean ALOT! apple however ,comes out really well in secondary. Maybe consider so.e lactose, and Graham crackers for an apple pie mead 😄