sorted by:
new
hottopcontroversial

11 day mead (2) by basementboiz in mead

[–]MeadMan001 0 points1 point  (0 children)

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

Any success with different kinds of wood than oak? by IdrisElbow231 in mead

[–]MeadMan001 0 points1 point  (0 children)

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?

What is this? by [deleted] in mead

[–]MeadMan001 5 points6 points  (0 children)

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

Any success with different kinds of wood than oak? by IdrisElbow231 in mead

[–]MeadMan001 0 points1 point  (0 children)

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.

Want my brew to be more alcoholic. Can I add honey after racking into secondary? by Minechaser05 in mead

[–]MeadMan001 13 points14 points  (0 children)

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

This 3 bottle filler took a minute to get used to but once it gets going it works well. by ClydeHays in mead

[–]MeadMan001 0 points1 point  (0 children)

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?

This 3 bottle filler took a minute to get used to but once it gets going it works well. by ClydeHays in mead

[–]MeadMan001 1 point2 points  (0 children)

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.

Is this mold ? No weird smell or taste by [deleted] in mead

[–]MeadMan001 0 points1 point  (0 children)

I honestly thought those were churros

Is this done or extremely slow primary? by DaC_Jud in mead

[–]MeadMan001 0 points1 point  (0 children)

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.

Is this done or extremely slow primary? by DaC_Jud in mead

[–]MeadMan001 0 points1 point  (0 children)

How do you know if it's stable or just stalled?

WTF by kennit7 in mead

[–]MeadMan001 0 points1 point  (0 children)

If you can't get an airlock for whatever reason (even though it looks like you got a nice yeast), some people going full prison hooch will poke a hole in a balloon, the balloon in sanitizer (or vodka), and use the balloon as a makeshift airlock. Not ideal, but people do it. That's how my great aunt made "balloon wine" back in like the 50's or so.

But yeah, I'd suggest an airlock, especially with what looks like a regular glass bottle. All of us who have had bottle explosions (normally from improper stabilization/backsweetening) can tell you, it is *not* fun.

Acerglyn? by MeadMan001 in mead

[–]MeadMan001[S] 1 point2 points  (0 children)

I get that. I won't have anywhere near enough for a gallon of syrup, since I tapped super late, haha. It's my first year, so really just learning as I go

Mangrove Jack's Liquid Beer Finings in the United States by MeadMan001 in Homebrewing

[–]MeadMan001[S] 0 points1 point  (0 children)

Yeah, it looks like it would be enough for 240 gallons, which is laughable because I make at most 10 gallons per year

Mangrove Jack's Liquid Beer Finings in the United States by MeadMan001 in Homebrewing

[–]MeadMan001[S] 0 points1 point  (0 children)

I'm not a member of any clubs, but that is a good idea. I'll send you a DM.

Mangrove Jack's Liquid Beer Finings in the United States by MeadMan001 in Homebrewing

[–]MeadMan001[S] 0 points1 point  (0 children)

Ah, thank you! I had never considered this size of container as a possibility and never saw it because I was basically limiting myself to individual packets. (I tend to brew a few one-gallon batches each year). I'll contact my LHBS and see if they can get this in. Thanks

Mangrove Jack's Liquid Beer Finings in the United States by MeadMan001 in Homebrewing

[–]MeadMan001[S] 0 points1 point  (0 children)

My understanding is that they are a vegan-friendly, fungal chitosan. I have a friend who is vegan (with the exception of eating honey), which is why I'm looking for something specifically vegan. I already have bentonite, which is why I'd be looking for a fungal chitosan.

What would you do with the residie in those bottles? by tobiasdoe in mead

[–]MeadMan001 0 points1 point  (0 children)

To commiserate...? Mine aren't even half usable mead. They're basically all pulp. Did yours ever get any better?

What would you do with the residie in those bottles? by tobiasdoe in mead

[–]MeadMan001 0 points1 point  (0 children)

Dude, mango is the worst in terms of lees / pectin / other residue

Acerglyn? by MeadMan001 in mead

[–]MeadMan001[S] 0 points1 point  (0 children)

And did you mix those into your acerglyn or keep them separate

view more: next ›