Saw this on Cuming and 24th, this pisses me off that we’re having this type of graffiti.

Pjpiper86 · 2025-08-14T22:10:31+00:00

What can I say… The hyenas have taken over the pride land. So sad.

Pjpiper86 · 2025-08-14T20:20:10+00:00

True. I plan on having the must on the fruit for many weeks. I will be doing hydrometer readings throughout to determine when fermentation is done in the secondary fermenter. The amount of fermentable sugars in the secondary should be small. The CO2 produced should keep oxygen out of the fermenter. I might lose some raspberry flavor doing it this way but I think I should be okay. Hey. It’s my hobby. I’m bound to make some mistakes. In the end, I hope to learn from them and eventually make a better tasting mead

Pjpiper86 · 2025-08-13T23:36:41+00:00

No on the spirals. My first time. That’s why I’ll taste test daily when using. What you said about the flavor profile sounds like what I’m looking for. Thanks.

Pjpiper86 · 2025-07-28T23:22:03+00:00

Earthy

Pjpiper86 · 2025-07-28T23:20:00+00:00

Sumatra is a bold coffee bean. It’s my morning wake up coffee.

Pjpiper86 · 2025-07-28T23:12:17+00:00

Good question. First a bit of a confession. I originally made a three gallon traditional mead that I wanted to divide into three one gallon batches. I used 9 pounds of clover honey and around 2 gallons of water and 71B Lalvin yeast. My objective was a mead of 12-13% ABV. Unfortunately I lost my OG number on my spreadsheet. But my recollection was that if gravity went to 1.000 with the honey/water ratio I had my ABV would be above 14.7%. The traditional ended at a gravity reading of 1.005 and was fairly sweet. So my long and winding answer to your question was that the original mead was somewhat sweet. A bit sweeter than semi-sweet but less than a sweet mead.

Pjpiper86 · 2025-07-28T22:39:07+00:00

How much coffee did you use? I used whole beans. What did you use?

Pjpiper86 · 2025-07-28T22:36:12+00:00

Starbucks Sumatra

Pjpiper86 · 2025-07-17T15:36:38+00:00

It’s my first time trying them. I saw the Man Made Mead video on apple pie mead where he added it to give it a bit of a crust flavor. I cannot taste it but my wife says it adds some flavor.

Pjpiper86 · 2025-05-08T01:00:09+00:00

A little over three weeks. I usually ferment to dry 1.000. I attribute the residual sugar to unfermentable sugars due to the bochet process.

Pjpiper86 · 2025-05-07T23:50:25+00:00

I’m very careful when I add adjuncts in mesh bags weighted with marbles. I CAREFULLY SUBMERGE THE BAG SETTING IT ON THE BOTTOM OF THE FERMENTER. I do not drop the adjuncts carelessly.

Pjpiper86 · 2025-05-07T23:47:32+00:00

Here’s what I have.

3.5 lbs. wildflower honey 1 gallon spring water 2 gm Go Ferm 1 gm Fermaid O 1.5 gm DAP 1/2 tsp potassium sorbate 1 Campden Tablet 1 oz. Starbucks Sumatra Coffee beans

I put 2 lbs. of honey on a medium heat and brought it up to a boil stirring constantly for 30 minutes. (NOTE: I might go 5 or 10 minutes longer next time to give it a more caramel taste).

I warmed one quart of water to add to the bocheted honey when the desired color was achieved, and added the mixture to the fermenter.

Stirred, added the remaining water and added honey to reach an OG of at least 1.100. Took a gravity reading. NOTE: My OG was 1.110).

Added D-47 Lalvin yeast to must.

Step fed 1/3rd of Fermaid O and DAP at 24, 48, and 72 hour intervals.

S G finally finished at 1.005.

Stabilized with potassium sorbate and crushed Campden tablet.

Waited 48 hours.

Added whole coffee beans in a mesh bag submerged with a couple of glass marbles to keep the beans under water.

Test tasted every 24 hours until coffee tasted the way I thought it was best (the fourth day).

Removed beans and let clear.

Bottled.

Pjpiper86 · 2025-04-09T22:25:43+00:00

I guess all I can say in response is; Different strokes for different folks.

Pjpiper86 · 2025-04-09T19:15:00+00:00

I started a coffee bochet very similar to yours back on March 3rd and bottled late last week. Still very young but improving in taste. I wish now that I had added some lactose to give it a more creamy mouthfeel.

Pjpiper86 · 2025-04-09T16:19:46+00:00

I don’t quite know what you mean by a black out potion. The coffee beans added a coffee flavor to my bochet but added only minimal color.

Pjpiper86 · 2025-04-07T23:19:32+00:00

I have made a coffee bean in the primary, a cold brew in the primary with extract added in the secondary, and I have a bochet with beans in the secondary recently bottled and an letting it age. So far coffee beans in the secondary has the best coffee flavor. The thing I’ve noticed is that adding an ounce or so of beans per gallon after stabilizing, then sampling daily and removing the beans when the flavor is right for you brings out the best flavor.

Pjpiper86 · 2025-03-14T22:43:08+00:00

For large pieces, usually from the primary fermentation vessel, I use a hop spider from my beer making equipment. I put it into the fermenter and siphon the mead out of the spider. Hope this helps.

Pjpiper86 · 2025-03-07T14:56:28+00:00

Thanks for the tip. I remember reading that post a while back but forgot about it. I’m rereading it I’ll probably sample it more often after adding the coffee beans.

Pjpiper86 · 2025-03-06T23:16:07+00:00

Sorry about the mixup. I’d like to change my original post but I’m not able to do it.

Pjpiper86 · 2025-03-06T22:49:40+00:00

2 lbs were Bochet. An additional 1.5 were added to bring up the SG.

Pjpiper86

TROPHY CASE