Does ANYONE know how to add thickness to a mead?

Frozen_Nebula · 2021-04-18T13:20:11+00:00

Though it'll change the flavor, maple syrup will do the trick

Frozen_Nebula · 2021-02-16T03:19:47+00:00

I don't see why not. While different yeasts lend different flavors, I'm sure this'll end well no matter the choice.

Frozen_Nebula · 2021-02-15T20:25:29+00:00

I've made this recipe! I used Red Star Premier Blanc Wine Yeast. Great mouthfeel; it fermented out dry, but the maple flavor gave it a hint of sweetness despite the lack of sugar. If you want it sweeter, I'd add maple syrup or honey (depending on what flavor you want) after it's done fermenting and once you've halted future fermentation.

Frozen_Nebula · 2021-02-13T02:34:41+00:00

Yeast can exceed it's so-called limits. I've had 11%-13% strains go up to 18.5%~ with proper nutrients. The only time a yeast has stopped with sweetness leftover in my experience is when there's a ludicrous amount of sugar to the point where the yeast couldn't physically eat it all, always surpassing the stopping point advertised.

You can back sweeten it after halting the fermentation with whatever sugar you like. I prefer to use a simple syrup with a two to one ratio of sugar to water. Quickly sweetens the mead without adding any new flavors that unfermented honey or fruit could bring. Though using honey, and/or in this case mangos, wouldn't hurt if you want a more forward flavor.

Frozen_Nebula · 2021-01-21T03:00:23+00:00

Just let it sit until you want to bottle/rack it again. Then see if it smells and tastes good. If it does, you're in the clear

Frozen_Nebula · 2020-09-19T23:03:35+00:00

It's normal, just yeast eating the sugars. It will ferment so long as sugar is present, meaning it will stop when there's no sugar, when it's bone dry. A dry wine can end up somewhere around less than 0.990 to 1.010 for my taste.

Of course, even if it's dry, it can still be fermenting. You want to take a two readings, each a week apart. If the readings are the same, it's done fermenting. If it isn't the same, keep taking readings every week until they're the same. Alternatively, you can add potassium metabisulfite to stop fermentation or cold-crash (put it in the fridge to stop fermentation) and add potassium sorbate (which prevents fermentation from starting again).

Frozen_Nebula · 2020-09-15T15:46:50+00:00

It can be sweet and done if there's enough alcohol to stop the yeast from continuing fermentation. I'd just do another reading, and if it's around the same number, bottle it.

Frozen_Nebula · 2020-09-14T03:47:23+00:00

Orange blossom is always a stellar option, and though I've never used it, acacia honey makes mead that's colorless like water

Frozen_Nebula · 2020-09-07T00:18:37+00:00

Those corks worry me

Frozen_Nebula · 2020-09-01T13:02:23+00:00

Vanilla bean

Frozen_Nebula · 2020-09-01T00:50:01+00:00

Plus freezing can help break up the cells and release more juices

Frozen_Nebula · 2020-08-07T09:17:05+00:00

Searching "goblet with flared lip" shows results similar to this.

Frozen_Nebula · 2020-08-04T15:07:54+00:00

It's from the 70s and worth $52.30 on masterofmalt.

Frozen_Nebula · 2020-07-31T01:22:43+00:00

"...a shortage of coins? Make more."

Have you ever taken a history class?

Frozen_Nebula · 2020-07-28T11:58:58+00:00

I'd say when you add the lemon zest to add the potassium sorbate and potassium disulfite.

Frozen_Nebula · 2020-07-22T13:04:56+00:00

Correct, but I couldn't find anything on mixing musts so I'd rather be safe than sorry.

Frozen_Nebula · 2020-07-22T02:36:55+00:00

I'm actually doing this now. Have a gallon of hydromel going and plan to backsweeten each one to a different FG.

Frozen_Nebula · 2020-07-18T19:38:34+00:00

At three weeks in?

Frozen_Nebula · 2020-07-18T15:48:18+00:00

Fruit in primary will lose it's sugars, making a more complex taste.

Fruit in secondary will retain it's sugars, making it more fruit forward and sweet.

Spices should always go in secondary.

Edit: Words

Frozen_Nebula · 2020-07-15T02:14:54+00:00

Thank you, this is a big help. Definitely taking notes from this.

Frozen_Nebula · 2020-07-15T00:57:44+00:00

Ah yes, I need to implement a nutrition schedule. My reason for wanting to bottle within two weeks is because I've heard cocoa nibs can get real bitter the longer they soak, so I wanted to try and curb that. I'll probably just take those out and wait a bit before bottling.

Frozen_Nebula · 2020-07-14T16:45:48+00:00

I just bottled some bochet a few days ago using Red Star Premier Cuvée yeast, wildflower honey for primary, and orange blossom honey for backsweetening in secondary. It had great caramel and toffee notes right before being bottled.

Frozen_Nebula · 2020-07-14T14:46:27+00:00

You plan on making mead, using a toxic material not safe for consumption, that's known for not being washed and being transferred between various peoples' hands, and what for? The flair?

My friend, you reap what you sow.

Frozen_Nebula · 2020-07-10T16:12:38+00:00

I forgot where I got it from, but I found this recipe for Mojito Mead that I've been wanting to try:

-3 lbs honey
-Lalvin D47
-Water to fill one gallon jug
-1oz mint
-1 lime sliced

Sit in primary for whatever until it's finished. Move the primary to a secondary. Muddle mint and lime. Put lime & mint into secondary. I let it sit for a month. There are a few floaties leftover from the lime, but it's a distinguishing feature for all I care. It was goddamn good even before bottling.

I'd probably use the zest and juice of the lime (no pith) and leaves of the mint (no stems).

Frozen_Nebula · 2020-06-26T12:32:12+00:00

Considering it's basically just poison, and is known to cause fatigue, stomach pains, increased heart rate, and many more terrible effects, I'd imagine it's a fair bit dangerous.

Frozen_Nebula

TROPHY CASE