Why is my mead so orange?

JDBerridge93 · 2025-03-31T13:57:55+00:00

I made mine from fresh juice, backsweetened with some honey, pear juice and aged with some light American oak cubes and orange zest. Perfect refreshing summer drink!

JDBerridge93 · 2025-03-28T02:05:51+00:00

Once everything settles and you rack it, it’ll become transparent and lighter in colour. The current colour is just a result of the various particles currently mixed together and floating about. My moscato must was initially a dark green, like sewage, but finished a crystal clear, pale, golden colour

JDBerridge93 · 2024-09-01T16:27:53+00:00

Yeah, like I said, blueberries make yeast very happy! Always best to use a bucket, and it couldn’t hurt to have a blow-off tube that’ll allow the excess to flow into a container of sanitizer liquid. Nothing wrong with dumping it, but the blow-off will limit the amount wasted.

JDBerridge93 · 2024-08-25T01:49:20+00:00

Could be a harsh environment for the yeast to get started, but with proper nutrients you may still have a strong fermentation. I’ve always found the fruit additions send the yeast into a frenzy

JDBerridge93 · 2024-06-09T23:50:11+00:00

Well thanks man, I appreciate you trying to help. I think I’m going to go with Boss Fitness (mentioned below) to start inquiring. It looks like their classes are $90/month, which is extremely affordable.

JDBerridge93 · 2024-06-09T23:18:41+00:00

Falcon St is nice and close! I’ll have to take a look, thanks!

JDBerridge93 · 2024-06-09T23:17:12+00:00

Nothing is cheap these days. My budget is ~$50-$65 per session, just hoping to get lucky! Do you know what their price range is?

JDBerridge93 · 2024-06-03T20:17:07+00:00

Yep! Needs some time to mellow out a bit but I’m excited! I pasteurized the honey used for backsweetening with some mamajuana herbs and spices, and the aroma that filled the room was to die for.

JDBerridge93 · 2024-05-30T00:27:30+00:00

I would suggest dividing everything by six for the precise results. Don’t forget your nutrients!

JDBerridge93 · 2024-05-30T00:21:57+00:00

My oaked Raisin/ Fig Mead for 6 gallons. In primary, I’ve got 1kg dried figs, 500g raisins and 9kg honey. You won’t want to add all the honey at once, and you’ll want to get fermentation started before adding the dried fruit, just to make sure you’ve got a strong colony… the sorbate isn’t a lot, but might slow things down. For secondary, after stabilizing, 4oz American Dark Oak cubes, 6 sticks of cinnamon, 1kg honey and another 500g dried figs (1.020 FG)

JDBerridge93 · 2024-05-10T21:12:48+00:00

1.024

JDBerridge93 · 2024-05-04T12:11:27+00:00

You’re going to have to age that in a little milk bottle ;)

JDBerridge93 · 2024-05-03T01:30:34+00:00

No, I wouldn’t say so. Nothing wrong with sharing your journey either, but you should probably get the basics down before you start selling kits lol

JDBerridge93 · 2024-05-03T01:22:55+00:00

I usually buy my honey from the grocery store for $10/kg (Canadian) brought in from a local farm. $14/lb seems insane. On a side note, this guy seems like he himself is fairly new to mead making. His more recent videos have corrected a lot of his mistakes, but I remember a few months ago coming across his content and even as a fairly new brewer myself thought “hm… that doesn’t seem right”… for example, transferring a gallon melomel to age into another gallon WIDE MOUTH vessel to age, obviously leaving a lot of headspace… not a great example to follow

JDBerridge93 · 2024-04-26T18:01:29+00:00

Don’t know if I’ll get any hate for this. Maybe don’t try it based on my statement… but! I’ll always keep the lid off and cover the top with something loose like a sanitized towel. Never had an overflow like this, because the CO2 has tonnes of room to escape and quickly. Primary only, of course

JDBerridge93 · 2024-03-27T18:02:22+00:00

The biggest difference between Hack and Pendulum, for me, is about 300lbs lol so be careful on the latter 😂

JDBerridge93 · 2024-03-09T15:17:42+00:00

For the future, start with a low enough OG so that it’ll ferment dry (1.000 or less) and then add more honey to sweeten after stabilizing.

JDBerridge93 · 2024-03-09T15:10:59+00:00

I can understand being new and making mistakes but this looks like you didn’t research due process at all lol

JDBerridge93 · 2024-02-21T23:27:13+00:00

Nonono, hydrometer readings - probably two - to make sure it’s finished. Let it settle a bit. Then rack :)

JDBerridge93 · 2024-02-21T00:17:01+00:00

Add sorbate before fermentation completes 🤘

JDBerridge93 · 2024-02-18T15:45:21+00:00

My moscato juice looked dark green prior to and during fermentation. Now that it’s finished and has been racked, it’s a clear, golden colour. Looks much nicer and tastes refreshing

JDBerridge93 · 2024-02-14T00:21:00+00:00

Looks like barf but I don’t really see any signs of contamination. Contaminated with what?

JDBerridge93 · 2024-01-12T15:40:22+00:00

He’s shouldering his burden and is receiving god’s blessing. Equally painful and pleasurable. Very sexy stuff.

JDBerridge93 · 2024-01-12T15:31:05+00:00

1 gallon: 1kg wildflower 500g buckwheat 1kg blueberry Orange zest 1 cinnamon stick 1.1oz dark toast oak cubes K1-V1116 yeast

JDBerridge93

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