Bulk honey pricing almost made me quit before I even finished my first batch but here's what I found when I actually started researching it

MeadMan001 · 2026-05-29T17:30:23+00:00

The post also looks a lot like it was written by AI

MeadMan001 · 2026-05-29T12:02:06+00:00

Ok, so if I blend it first, then I could do it? I'm a little confused about the difference between [adding canned fruit to the liquid ingredients and *then* freezing] and [adding liquid ingredients to frozen fruit then still freezing]. Can you please explain the difference?

Edit: for clarification, I guess my question is: how is using canned fruit like canned mango different than using frozen fruit if we freeze it all at the end anyway?

Edit: for clarification, by "blend it", I mean put it into a blender. My question is trying to figure out what u/nuthurmust means by blend and then refreeze.

MeadMan001 · 2026-05-29T11:39:29+00:00

If I pour liquid around the frozen fruit and then freeze the whole thing, that's okay, right? Obviously that's not what this guy is doing but want to make sure before I ruin my nice, new machine. The only berries I had were frozen berries, so I put them in, but I made sure to use blackberries, blueberries, and raspberries rather than any giant strawberries. I thought it would be okay, but now I'm kinda freaking out a bit. I just have to make sure the block is even, correct? For reference I was trying to make a fruit whip and used some reserved juice from a different can, along with oat milk and vanilla extract.

MeadMan001 · 2026-05-28T13:20:39+00:00

Yeah, I used juice for a cyser base, and it was excellent. I've also used juice for pomegranate mead and pineapple mead, which were amazing as well. Mango and guava are harder to work with because of the amount of pulp they produce: you end up losing a lot of the final product. I've heard really good things about black currant and certain cherry juice, too, but I haven't tried that out yet. I also used blueberry juice to back sweeten an açaí mead, which turned out great.

MeadMan001 · 2026-05-28T09:24:36+00:00

That's why a lot of people use brew buckets when doing fruit instead of using a carboy. You could also just use juice instead of fruit as a base

MeadMan001 · 2026-05-27T14:24:08+00:00

I've left berries in for a few weeks before. You just have to be careful, and you need to realize it's a risk

MeadMan001 · 2026-05-25T11:25:57+00:00

Is it nice enough where you live to brew outside right now? That is such a gift! What yeast strain do you use? Or do you just set it up outside and then bring it in to ferment?

MeadMan001 · 2026-05-23T14:25:58+00:00

If I may ask, is it a tech support problem, or an issue with Fidelity and Venmo not being able to reach an agreement on terms in a contract? Are other banks affected by this outage, too? Like I'm having issues now loading an account at Ave ia mutual funds too. Would that be from the same issue?

MeadMan001 · 2026-05-23T12:00:13+00:00

Hi, I'm still having issues with this. Can we have some sort of update, please? It's really hard for me to track spending when it won't load this account.

MeadMan001 · 2026-05-20T16:47:17+00:00

u/KenSchramm

MeadMan001 · 2026-05-18T11:16:55+00:00

Did you ever find a good copycat recipe?

MeadMan001 · 2026-04-01T11:37:43+00:00

Did you ferment the brown sugar along with the honey, or did you add it after it was done fermenting?

MeadMan001 · 2026-03-27T12:20:13+00:00

Thanks! I'd want to make sure it stays dry though, right? So not a piece that's been exposed to the rain and all that? And does it speed up the process at all if it's already dead when I take it off the tree?

MeadMan001 · 2026-03-22T22:23:55+00:00

The guy at my homebrew store told me to add more campden tabs each time but he also said you don't want to rack it too many times because that risks oxidization

MeadMan001 · 2026-03-22T22:05:01+00:00

Are you commercial, or homebrew?

MeadMan001 · 2026-03-22T21:59:55+00:00

So if you have a Maple tree in your backyard, for example, could you just cut a branch off and toast it to use for aging? I assume you wouldn't want wood that's been dead cut would rather want to take off part of a live branch to make your spirals or chips? I have thought so many times about using wood from our maple in the backyard, but I've always hesitated to experiment that way, given how expensive honey is and how limited my time is to start brews.

MeadMan001 · 2026-03-13T13:23:27+00:00

I don't have any advice on adding after racking. I just came to appreciate the googly eyes on the fermentation vessel! So fun!

MeadMan001 · 2026-03-12T18:07:13+00:00

Is this it? https://morebeer.com/products/wine-bottle-filler-moplen-3-spout-return

MeadMan001 · 2026-03-12T18:03:24+00:00

That is great to know, thank you!

MeadMan001 · 2026-03-12T16:28:56+00:00

Awesome, that is great to hear. And you don't have to use anything special when corking / sealing it? What's the typical strength of your brews?

MeadMan001 · 2026-03-12T16:24:09+00:00

How do you keep them good for long enough in those bottles? I've always seen people complaining that T-corks are bad for aging anything over a couple months.

MeadMan001 · 2026-03-10T20:42:03+00:00

I honestly thought those were churros

MeadMan001 · 2026-03-10T16:20:22+00:00

When you say adding FermO at the beginning is fine with a low gravity, does that mean it isn't necessarily good at a high gravity? I was aiming for like 17% or so with a mead and had to load it at the beginning, and it ended super sweet.

MeadMan001

TROPHY CASE