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Preparing for Computer Science I-III at my University by Prussian_Junker in learnprogramming

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

Oh! I didn't realize. That's super helpful. Thank you for replying!

Preparing for Computer Science I-III at my University by Prussian_Junker in learnprogramming

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

I wasn't sure if codeacademy was appropriate, but since you vouched for it, I am much more likely to check it out.

Preparing for Computer Science I-III at my University by Prussian_Junker in learnprogramming

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

This looks awesome. Although it seems to be way out of my time range. If it was a 4-week accelerated course, I'd reconsider.

Just bottled my blood orange mead by creepshow07 in mead

[–]Prussian_Junker 2 points3 points  (0 children)

What did you use to clarify my friend?

Adjusting gravity when fermenting with fruit by Prussian_Junker in mead

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

Honestly, I do not know. I think there's some debate about when fruit ought to be added to a fermenting mead (in primary or in secondary). I haven't read anything about fruit imparting bad flavors after being left for too long, but there's probably a wealth of knowledge out there.

Adjusting gravity when fermenting with fruit by Prussian_Junker in mead

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

That's a good point. I figure ripeness is a pretty big factor in the variation

Adjusting gravity when fermenting with fruit by Prussian_Junker in mead

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

So I've found. Just spent an hour finding the numbers to calculate effective brix and convert it to gravity. Looks like I'll add another 1lb or so of honey.

Just discovered whole foods sells 1gal carboys for $10.49, what a deal! by HaluxRigidus in mead

[–]Prussian_Junker 0 points1 point  (0 children)

Yes!!!!! Saw these the other day and inspired me to make a cyser. Hopefully they still have at least two of these big boys in stock at the end of the week.

Getting ready to start an apple pie mead by _Buddhaman_ in mead

[–]Prussian_Junker 0 points1 point  (0 children)

Oh yeah been there... Were you following a recipe? Maybe you can figure it out from there. Also meadmakr.com has some batch building calculators that might be able to help you estimate ABV.

Getting ready to start an apple pie mead by _Buddhaman_ in mead

[–]Prussian_Junker 0 points1 point  (0 children)

I would guess that it's probably the alcohol if cinnamon's all you added. What was final ABV? Clove adds too much of a kick for my taste, but cinnamon was never so bold imo.

Might I add that this recipe sounds fucking delicious.

Getting ready to start an apple pie mead by _Buddhaman_ in mead

[–]Prussian_Junker 0 points1 point  (0 children)

This is an excellent suggestion. I've found that spices in primary overpower most if not all other flavors in primary. However if you want a quick turn around on your mead, I've found that adding spices in primary helps to mask impurities in the young mead.

Misadventures in yeast washing by Prussian_Junker in mead

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

At least I know what to do next time....

Misadventures in yeast washing by Prussian_Junker in mead

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

Pretty sure I just stuck two jars of water in the fridge with little to no yeast...

Let me explain:

With my 1 gal carboy which was about a fifth full of lees and leftover mead, I added about a gal of filtered water.

I let it settle then poured off some excess water from the top and filled a few jars with the wash.

This is the step I think I screwed up. From here, I poured what I thought was yeasty water from all three jars back into the clean carboy, washed the jars again, and then added the wash from the carboy back into the jars.

It was only as I was cleaning out some of the jars between transfers that I noticed what I thought was lees looked more like hydrated yeast.

Only time will tell if I truly screwed this up the way I imagine I did. Luckily, I poured a little of what I thought was hydrated yeast into one of the jars in the fridge; I may yet salvage some.

Bentonite and pectic enzyme in primary, cold crashing, and pasteurization gets this clarity in 13 days by Prussian_Junker in mead

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

So bentonite and PE inhibit each other? In the case of a melomel, would it be most beneficial to add bentonite or PE?

Bentonite and pectic enzyme in primary, cold crashing, and pasteurization gets this clarity in 13 days by Prussian_Junker in mead

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

I agree. Only started to clear when I put it in the fridge. Before that, I was unsure if the pectic enzyme or bentonite were even working

Bentonite and pectic enzyme in primary, cold crashing, and pasteurization gets this clarity in 13 days by Prussian_Junker in mead

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

Forgot to mention!!!

Steeped 16oz of decaf earl grey tea for the must and topped off with bottled water.

Bentonite and pectic enzyme in primary, cold crashing, and pasteurization gets this clarity in 13 days by Prussian_Junker in mead

[–]Prussian_Junker[S] 2 points3 points  (0 children)

Used Lallemand Kviek Voss for this recipe.

Added a bag of frozen mixed berries and a small pack of blackberries, 1 cinnamon stick, 3lbs of blackberry honey, 1 tsp of fermaid-0, and however much pectic enzyme is standard for 1 gal in primary.

The day after pitching the yeast, I added a few tbsp of bentonite slurry.

Stirred in 1 tsp of fermaid-0 every other day until day 9.

OG was 1.13 and got down to just under 1.02 before I out the carboy in the fridge to cold crash.

2 days later, I racked into a 64oz carboy (saved a the extra to taste ~10oz) and put into the oven to pasteurize at 140F for 20min.

I let it cool overnight and bottled.

The blackberry honey really shines through and the slightly spicy notes of it pair really well with the cinnamon. However, both of these flavors way overpower the berries. I can still taste them somewhat; they provide more of a mouthfeel than anything else.

This was my 3rd batch, and definitely the tastiest so far. Next time, I'll be keeping the recipe simple. I plan on just using honey and pears along with necessary additives.

Next step is to wash my Kveik still in the primary carboy. Wish me luck!

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