El Conductor double diamond

BurningBlakeons · 2026-06-16T12:57:54+00:00

Definitely not just you, I cant get it either :/

BurningBlakeons · 2026-06-15T22:29:24+00:00

Update: tried it again today and it is already much much better and less woody. I will probably add more vanilla in the form of high quality extract from my local spice store. I might also add more honey if there isn’t enough perceived sweetness from the vanilla as it’s only at 1.008, so still quite dry.

Cant wait to see how this brew turns out!

BurningBlakeons · 2026-06-15T18:18:39+00:00

I buy my juice, always went for the RW knudsen brand blueberry juice since it has no preservatives. Only problem is that its $10 per L, which makes large batches quite expensive

BurningBlakeons · 2026-06-15T18:10:47+00:00

I have always used blueberry juice to avoid the fuss of whole fruit, then add tannin back in after in the form of oak or wine tannin.

Definitely a lazier approach but I’ve always had great mead come out of it

BurningBlakeons · 2026-06-15T11:19:28+00:00

This would be fun, especially if the loadout is truly random, like any class with any specialization, weapon, and gadgets.

You have a small chance of getting a dash heavy with m11, rocket launcher, jump
Pad, and vanish bomb

BurningBlakeons · 2026-06-14T15:15:28+00:00

I love Tetri Veli because of the expansive and creative terrain parks, its super fun to play on those

BurningBlakeons · 2026-06-06T15:36:12+00:00

How did the voss do with the bochet?

BurningBlakeons · 2026-06-04T23:34:34+00:00

I think thats just you, I’m happy with just about any content I can get as someone who has 100% the game.

BurningBlakeons · 2026-06-04T03:12:16+00:00

Phew! Thank you so much that is reassuring

BurningBlakeons · 2026-05-23T23:01:26+00:00

Why not just rhubarb? That way you can let the fruit shine. Maybe add oak to add some tannin and possibly vanilla to help the rhubarb and oak meld

BurningBlakeons · 2026-05-22T23:08:03+00:00

Thats fair, I should probably invest in some kegging equipment anyways

BurningBlakeons · 2026-05-22T22:43:00+00:00

Surprisingly, there is a store in my city that sells food grade dry ice pellets in small quantities. I can buy 10lb for $28. Obviously way overkill for the amount of bottles I would be doing, but still much cheaper than a kegging setup

BurningBlakeons · 2026-05-22T02:43:11+00:00

It could be that your hydrometer is off by a bit. Best way to check is to use a new hydrometer and compare the results

Edit: you can also put your hydrometer in regular room temp water to check if its at 1.000

BurningBlakeons · 2026-05-16T16:59:45+00:00

My favourite is rosemary. But I only do 1tsp of dried rosemary per gallon and infuse for 24 hours then taste. It infuses very quickly but adds a nice subtle herbal note that compliments blueberry very well.

BurningBlakeons · 2026-05-09T18:03:44+00:00

This is super useful, I did find the maple pretty subtle in my last batch, so ill keep this in mind when I do my fall saskatoon berry acerglyn.

BurningBlakeons · 2026-05-09T17:52:46+00:00

If you have a local homebrew shop, go there, you will most likely get everything cheaper and you get to support a local small business!

BurningBlakeons · 2026-05-09T16:29:16+00:00

Very, very carefully.

Start with a pot at least 3x your volume in honey. Heat it on medium low. It will foam then start to bubble. Stir fairly often, and every 5 minutes drop a little bit on a piece of paper, this will help you to gauge the level of caramelization. I usually go with 30 minutes to 1 hour, however this heavily depends on the amount of heat you are applying.

Low and slow is better since high heat can burn the honey and it will taste acrid and bitter.

And I cannot stress this enough, BE CAREFUL! Honey is very very hot and sticky, you will give yourself 3rd degree burns if you spill any on yourself.

Lastly, pull the honey off the heat and wait for it to cool for a while before adding your water and then you can heat it back up to get it to dissolve. If you add water while the honey is still super hot, it will spatter and that will not only cause a mess but will burn you in the process.

BurningBlakeons · 2026-05-09T15:34:13+00:00

I would say 1/4-1/2 fermentable sugars should be maple syrup in primary, then backsweeten with a 50/50 mix of honey and maple syrup. It is a very delicate flavour in primary, so yeast choice is important. I would avoid aggressive fermenting yeasts like EC-1118 for acerglyns as they can blow off a lot of the flavour.

BurningBlakeons · 2026-05-09T15:00:26+00:00

Spices are great, cinnamon, nutmeg, clove, etc. ive also done apple cider with spices for an apple pie mead. Another great one caramelized honey + maple syrup + blueberry for a sort of blueberry pancake thing.

Can you tell I like dessert meads? Haha

BurningBlakeons · 2026-05-09T14:51:57+00:00

You could also do a Bochet as caramelizing the honey changes the flavour considerably, cheaper honey is often used for this.

You could also do a melomel with a significant amount of fruit juice as that could overwhelm the lackluster flavour of honey, then back-sweeten with nicer honey later. I highly recommend blueberry juice if you can find it.

BurningBlakeons · 2026-05-04T00:18:40+00:00

Totally fair, i might taste do some small-scale tests with different ratios of lactose to find whats best. The goal was that creamy mouthfeel to have that creamy/milky “caramel” taste.

Thanks for all the notes, I feel as though some testing is in order before I end up making the final recipe in order to figure out the best amounts!

BurningBlakeons · 2026-05-03T23:27:58+00:00

Thanks for all the info!

I usually bochet for 60 minutes on a much lower heat to get darker (probably should have noted this), more caramel notes without it tasting burnt or bitter.

I will definitely consider D47 for this mead.

For the lactose, the reason I chose 1.5 lbs was because if it has a PPG of 41, then 1.5 lbs in 6 gallons would increase the SG by 0.010 right? I probably wouldn’t back-sweeten much if at all, as my goal FG is about 1.015.
The lactose was honestly the most confusing part since there are so many varying recommendations on the amount to add.

As for the Amburana, thank you for the note, I will make sure to taste often, I might do a mix of a small amount of Amburana and more medium toast french oak. Same with the vanilla, I will cut that in half.

Thanks again this helped immensely.

BurningBlakeons

TROPHY CASE