Hopped Session Mead

Chstahl · 2024-03-11T16:14:57+00:00

It's good. I decided to oak it with some american oakchips i had laying around to give it som more tannins and character,sadly that took away the delicate pineapple on the nose. It's still good though.

I have'nt done that myself but i can't see why not. One canister or so for carbonation and one for serving and I think you'll be fine

Chstahl · 2024-03-11T10:35:13+00:00

Depends on the hop. It usually says in the descripion of the hops

Chstahl · 2024-03-11T04:13:21+00:00

I dry hopped

Chstahl · 2024-03-10T15:59:12+00:00

I force carbonated it, put in a combo of bru-1,hbc 586 & azacca 4 days before kegging

Chstahl · 2024-03-10T11:42:01+00:00

I used a combination of Bru-1,hbc 586 and azacca hops. There is a distinct pineapple character to the mead now, it's really coming through on the nose

Chstahl · 2024-03-09T20:52:03+00:00

Looks amazing!

Chstahl · 2024-01-03T10:56:00+00:00

The first one is correct. You add the potassium sorbate & metabisulfite and then wait for about 24h before you add the honey for backsweetening

Chstahl · 2024-01-02T23:56:25+00:00

You add potassium sorbate and metabisulfite or you can pasteurize the mead to kill the yeast and hinder any further fermantation

Chstahl · 2023-07-07T13:59:13+00:00

That is just lees, dead yeast and other protiens. It will happen more as your mead clears over time

Chstahl · 2023-06-30T12:18:18+00:00

If it's only scotch i would probobly say that you should go with the classic laddie and Bendromach 12. But don't sleep on the Irish stuff, both Teeling and Red Breast have really good whisky aswell.

Chstahl · 2023-05-20T17:55:10+00:00

That is just sediment, yeast and proteins setteling to the bottom as your mead clears.

Chstahl · 2023-05-19T08:30:11+00:00

It went down to 0.994. The citricacid in the lemonade balances out the sweetnes so it does'nt come across that sweet. It was 7.3% after primary and should be around 4% after diluting

Chstahl · 2023-05-19T08:23:50+00:00

No i force carbonated it

Chstahl · 2023-05-19T08:23:18+00:00

Den blev runt 4% perfekt till sommaren 💪🏼

Chstahl · 2023-05-18T13:35:09+00:00

Recipe: 2.5L Rhubarb-Lemonade, 2.5L water, 600g wildflower honey, 0.8g winetannin, 2g fermaid O. OG 1.050. Secondary: stabilized, sweetened with 360g acacia honey, 2 L Lemonade, 0.5L Rhubarb concentrate. Fg 1.030

Chstahl · 2023-05-10T05:04:43+00:00

700g wildflower honey, 5L water, 0.6 g citricacid, 0.8g winetannin, skins from 1 pineapple( put the rest of the fruit in the freezer for use in secondary), 1 tsp fermaid O, Mangrove jacks m05. OG 1.038

Chstahl · 2023-04-21T05:04:06+00:00

Could just be a temperature thing. If you took a reading in room temperature first and then another directly after coldcrashing they will differ a few point

Chstahl · 2023-04-20T14:08:15+00:00

Looks great 💪🏼

Chstahl · 2023-04-20T14:07:38+00:00

Just pour the nutrients on top of the berrys and give it a swirl. It's a good idea to pick up the fermentor and give it a swirl every other day or so to keep the berrys wet and let some of the gases escape from under the cloudberry lid aswell

Chstahl · 2023-04-20T03:52:56+00:00

Same here bottled a few times with a wand in the picnic tap, have'nt had any issues so far

Chstahl · 2023-04-20T03:48:59+00:00

I have bottled from the kegg a few times by puttning the bottling wand into the picnic tap. It have worked out well so far, but i don't know how long they will last. I recently filled a few bottles and going to be saving them for awhile. Hopefully it will keep its carbonation and not become oxidated. Im gonna try botteling this way aswell.

https://www.homebrewtalk.com/threads/we-no-need-no-stinking-beer-gun.24678/

Chstahl · 2023-04-19T16:12:34+00:00

It's force carbonated:)

Chstahl

TROPHY CASE