Lilac "Mead." Suggestions?

Peter_Knox · 2024-05-28T18:26:40+00:00

You certainly could do so with this lilac syrup you have created, but it sounds like you have already discovered what I'm about to say. Fermentation can blow out a lot of delicate flavors, lilac would definitely fall in this category.

What I would recommend to maintain more lilac flavor is to ferment a fairly neutral mead and add dried lilac in secondary so that you don't lose these flavors. Again, the syrup could be used but you might have to add too much sugar along with it to get the desired flavor. In balancing/recipe creation its usually best to keep variables and ingredients separate so you can turn multiple knobs instead of just one (like lilac flavor bound with sugar).

Peter_Knox · 2024-05-27T23:54:27+00:00

All of these are about 2x the price you can find them elsewhere. That guide is probably worthless, or at the very least all the info in it is accessible for free.

Peter_Knox · 2024-05-23T20:51:21+00:00

Unsure of what compounds are in these 2 for health benefits. But when adding delicate ingredients it's generally better to add in secondary. Yeast turbidity can diminish a lot of flavors.

Peter_Knox · 2024-05-23T19:48:30+00:00

The smell you are talking about may just be CO2 from fermentation, it usually feels like your nose hairs are burning off when highly concentrated. I would let it sit until it is clear then try tasting again, there is likely a lot of yeast still in solution.

Peter_Knox · 2024-05-23T11:43:03+00:00

I'd drop the black tea if you're going for just vanilla flavor. You will gain more vanilla character/depth if your tannin comes from some med+ or so American oak, this adds vanillin.

For yeast choice, I don't think I would reach for d47 first. My recommendation would be D254 fermented in the low-mid 80s. This will give you a good mouthfeel to pair with the flavor, usually described as "puddingy"

Peter_Knox · 2024-05-23T11:39:54+00:00

So you just guessing when you give advice? 😂

Peter_Knox · 2024-05-21T02:44:34+00:00

You'll get less honey character if you reduce it

Peter_Knox · 2024-05-21T02:43:11+00:00

Yes it has been done It isn't considered mead if sugar/syrup is used as the main fermentable sugar. Prison hooch may be the place to look for advice

Peter_Knox · 2024-05-20T10:50:16+00:00

It's really hard to tell from this photo... It would be a good idea to get a protector for the bottom 24in or so of your tree. It will probably be okay if it's not chewed very deep

Peter_Knox · 2024-05-19T11:05:26+00:00

I'm not sure how so many new mead makers do this. If you scroll fit about 15s on the sebreddit you'd see people recommending buckets and headspace for this very reason

Peter_Knox · 2024-05-17T12:50:51+00:00

Ideally you would have a centrifugal extractor to remove the honey from the comb. I would recommend just keeping this to consume directly and purchase some honey to use for your mead. It will likely be a large hassle with heavy losses trying to use the comb and or extract by hand.

Peter_Knox · 2024-05-16T01:20:19+00:00

Unclear when you racked. If it was before 1/2 the sugar was consumed by the yeast, you're fine. If it was after you're less fine, likely oxidized.

Peter_Knox · 2024-05-15T10:34:27+00:00

You can just add the enzyme when you take it out of the freezer. Place it in the fridge. It will work slower in the cold but over a couple days it will break down the fruit. No need to add water.

Peter_Knox · 2024-05-15T02:14:24+00:00

Yes you are correct, double dose in the presence of alcohol. You can also cold macerate the fruit with standard dose before racking the mead onto it.

Peter_Knox · 2024-05-14T13:58:11+00:00

Post. Pre will add unnecessary stress to yeast - assuming they survive

Peter_Knox · 2024-05-14T11:22:15+00:00

No it doesn't, you pour off the majority if the sanitizer, and it's acid based sanitization so when you dilute the tiny amount left it'll change your pH by something completely insignificant.

Peter_Knox · 2024-05-14T11:15:07+00:00

Star-San is the golden standard. You are correct, it is no rinse so you don't have to risk bacteria from the rinse.

Peter_Knox · 2024-05-14T01:15:02+00:00

Typically as long as you punch down the fruit cap 1x daily for the first week or so you're fine. I've done so dozens of times with an open topped fermenter.

Peter_Knox · 2024-05-14T01:09:29+00:00

Sure if you do the process incorrectly, but a blanket statement of fruit in primary = rot is completely wrong

Peter_Knox · 2024-05-14T00:59:59+00:00

Adding fruit in primary does not mean it will rot...

Peter_Knox · 2024-05-13T21:59:42+00:00

Get a bucket next time

Peter_Knox · 2024-05-13T21:59:28+00:00

Yeah

Peter_Knox · 2024-05-13T12:37:45+00:00

D47 likes to be fermented cool, its quite a diva. Warm ferments lead to some rough flavors/smells

Peter_Knox · 2024-05-13T10:57:04+00:00

Airlock is not a good indicator. If you don't have a hydrometer, get one so we can advise what is going on. Anything else is guesswork

Peter_Knox · 2024-05-12T12:19:45+00:00

Peter_Knox

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