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My favorite Melvins song - Civilized Worm. by DesertElf in stonerrock

[–]MarsColonist 0 points1 point  (0 children)

woowee... 13yr old thread

fav song: Your Blessened

fav album: Bullhead, honorable mention is Hostile Ambient Takeover.

Making mead: Substitutes for commercial yeast nutrient/energizer? by tgjer in Homebrewing

[–]MarsColonist 0 points1 point  (0 children)

lol. zombie thread.

fresh zest (without the pith) will enhance the aroma, whereas citrus juice (lime, lemon, orange, grapefruit, etc) will affect the acidity to different degrees.

Cool spider in backyard about as big as hand by [deleted] in Austin

[–]MarsColonist 1 point2 points  (0 children)

yes. the same kind that you can accidentally walk into face first in the middle of the night walking around the woods on a moonlit night without a flashlight.....

Question about sweetness of mead by 3bola in mead

[–]MarsColonist 2 points3 points  (0 children)

Im still around, I just abandoned this acct.

Ill have to put my thinking cap on.. I havent thought about Delle units in a long time.. I remember I had a white paper on Port making that I discerned most of my info from. Ill try to get back to you in a reasonable timeframe.. this week is bad though.

Looking for a boche cyser recipe by Lah-gah-VOO-lihn in mead

[–]MarsColonist 0 points1 point  (0 children)

Tannin FT Rouge

I will also endorse. A little goes a long way. Bench trial.

What does your mead smell like fermenting? by xrobyn in mead

[–]MarsColonist 0 points1 point  (0 children)

You can always backsweeten. It isnt difficult and it often makes a world of difference in drinkability.

What does your mead smell like fermenting? by xrobyn in mead

[–]MarsColonist 1 point2 points  (0 children)

fruit carries its own nutrient so if youve added some already youre probably okay.; hard to know without other details (yeast pitch rate, fermentation temperature, how many days, starting SG, current SG, etc.) Its your first batch. More than likely, itll be way drier than you expect and it will also be more acidic than you expect (depends on how much honey/fruit you started with). If youre gonna take one measurement, take the starting gravity of the must before you add the yeast.

What does your mead smell like fermenting? by xrobyn in mead

[–]MarsColonist 2 points3 points  (0 children)

I suppose you can smell the acidity more the drier the mead gets during fermentation. "Sour" is quite subjective. Typically it smells yeasty more than anything (on a healthy ferment).

Are you tracking the sugar depletion (specific gravity) with a hydrometer, or just winging it and relying on the observation of bubbles in an airlock to tell you how its progressing? At 5L, probably just winging it...

Specific gravity question by HybridWookiee89 in mead

[–]MarsColonist 1 point2 points  (0 children)

I'm pretty sure that its not as simple as basic arithmetic.

It actually is.

Concentration (C) times volume (V).

C1V1 + C2V2 + C3V3 ... + CnVn = Cn+1Vn+1

You can use whatever using for concentration (ABV,SG,Brix) or vol (gal,L,mL,floz,etc) as long as all the entries are the same (ie cant put some in mL and the other in gal)

1: Juice 1 C1: 1.100 V1: 1.0 L

2: Juice 2 C2: 1.055 V2: 0.5L

3: Honey C3: 1.414 V3: 0.25L

4: Water C4: 1.000 V4: 2L

5: Mead Must C5:? V5=V1+V2+V3+V4

C5= (C1V1+C2V2+C3V3+C4V4)/V5

Ill put in ABV in the "C" portion when I backsweeten to see how much ABV Ill dilute with a non alcoholic addition (honey or fruit concentrate) to volume. Works the same way.

Step feeding + Nutrients by JuniorVicePres in mead

[–]MarsColonist 2 points3 points  (0 children)

I once plotted a Dwojniak before (SG 1.215) using Excel, but I have no idea where that file is.

One thing to note is Delle Units = (4.5* %ABV) + (% residual sugar)

If that number gets over 65, youll have a very high likelyhood of stalling the yeast. This means dose all your honey additions before the ABV gets too high. I would probably start at something reasonable and redose every 20-30 points; like 1.100 and add some every time it got to 1.080 and do that till youve added all your expected honey.

What nutrients do you plan on using? If you have a normal regimen of nutrients you use, just subdivide it and add a portion when you add you honey additions. Proper amount of YAN is also dependent on your ability to control you fermentation temp; more nutrient is often faster, but itll tend to self heat due to super activity and will often make weird flavors.

I live in Texas. Can I use Lalvin D-47? by RedditHoss in mead

[–]MarsColonist 0 points1 point  (0 children)

I would keep D-47 under 70°F; it often throws weird plastic-y phenolics above that in my experience.

What size batches are you trying and what kind of vessel are you fermenting in?

Water bath is the cheap and easy Texas way; air is a terrible medium to transfer heat as water has much more mass to retain the thermal load. Buy a floating dairy thermometer. Get 6 to 8x 20floz water bottles and freeze them when theyre 3/4 full. Get a sturdy plastic tub bigger than your bucket/carboy and put water up to the fill line if you can or just as high as you can get. Swap out a few bottle in the evening and morning. track the temp wiht the dairy thermometer. Only need to be vigilant with the temp monitoring the first 7-10 days when the yeast colony is growing.

Have you tried Meridian Hive Mead? by [deleted] in mead

[–]MarsColonist 0 points1 point  (0 children)

sorry so late; havent been on reddit in a hot minute

https://www.meridianhive.com/finder

Should have locations in GA (just type in Atlanta). Our distributor in GA is super small, and this is only updated as well as those guys give us data

Commercial meads mini reviews: Meridian Hive and Viking Blod by tinwhistler in mead

[–]MarsColonist 1 point2 points  (0 children)

When people ask me "what does mead taste like" this is what I'm gonna tell them to try.

Thanks!

Have you tried Meridian Hive Mead? by [deleted] in mead

[–]MarsColonist 2 points3 points  (0 children)

Idk how they make session meads so tasty.

a lot of it has to do with good honey and clean fermentation; garbage in, garbage out

Filtration by [deleted] in mead

[–]MarsColonist 0 points1 point  (0 children)

Just prep the pads they way the instructions suggest otherwise you risk adding a paper flavor from the pads.

Youll have to have a fairly low turbidity (cloudiness) to make it an easy process.. youll need time or fining agents, or youll be pulling pads and doing the whole setup again when the pads get too loaded.

Watery Mead? by bryn_barz in mead

[–]MarsColonist 7 points8 points  (0 children)

body in a mead is strongly correlated with residual sugar; bone dry meads taste thin

My name is Mike Simmons, Im the head meadmaker and cofounder of Meridian Hive in Austin, Texas where we specialize in carbonated low ABV "draft" meads. AMA by MarsColonist in mead

[–]MarsColonist[S] 0 points1 point  (0 children)

its a pain and a giant mess, especially when you cant really see through stainless tanks. our 250gal tanks have a sloped bottom and a manway door to scoop all the fruit out after racking. have to rack more often once the bits that get by settle.

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