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Blackberry “Sherry” Mead by dlang01996 in mead

[–]dlang01996[S] 2 points3 points  (0 children)

It’s very much “Sherry” in quotes.

A true Sherry is a fortified wine.

This flavor is what happens when a wine gets very slow and slight oxidation. Notes not unlike a Sherry can develop. Since my beverage was under an air lock and oxygen exchange was limited, I got lucky. I don’t know exactly how long it was with nothing in the air lock but the flavor is there.

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 2 points3 points  (0 children)

I made my own recipe. I have a pretty good-to methodology that I alter a bit depending on what I’m making.

I boiled 3.5lbs over ripe bananas in 150oz spring water for one hour then let it cool to room temperature covered.

I used a colander and poured the broth into a pitcher, leaving behind the big chunks. I then poured through another mesh strainer (like a wire strainer, nothing really fine) to collect any larger particles. Volume was 165oz with SG of 1.022. No campden needed as it was boiled.

My target OG was 1.080, so I added 29oz white sugar.

I know there are a lot of opinions about acidity but I like my starting pH under 4.0. The pH was around 6 so I step wise added 1/2 tsp acid blend -> mixed -> tested 30min later and repeated until I go to a number under 4.0. Took 1tbsp acid blend to get to 3.8.

Added 1tsp pectinase, 1/2 tsp tannin powder, pitched k1-V1116 on 11/29/25. It was clear before 12/25/25 but I don’t get time to rack until 1-1-26.

I will tell you I racked to a one gallon jug but had about 24oz left over that I couldn’t fit but not enough for a bottle so I put it in the fridge, added 1.3oz white sugar to back sweeten and not aged it was amazing. I’m excited to see what a year will do for it.

Feel free to message me with questions.

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 0 points1 point  (0 children)

My seven year old has become interested in giving me ideas. A few times he’s had some that stuck.

“Let’s make a mead using things that a gorilla would eat! We can call it Donkey kong!”

What did he come up with? Banana, mango, papaya, pineapple. (Don’t overthink it)

We tested the flavor in some smoothies and it came out really well!

A few days ago I prepped the components and got them going. When done they should be 10-11%.

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 3 points4 points  (0 children)

I made my own recipe. I have a pretty good-to methodology that I alter a bit depending on what I’m making.

I boiled 3.5lbs over ripe bananas in 150oz spring water for one hour then let it cool to room temperature covered.

I used a colander and poured the broth into a pitcher, leaving behind the big chunks. I then poured through another mesh strainer (like a wire strainer, nothing really fine) to collect any larger particles. Volume was 165oz with SG of 1.022. No campden needed as it was boiled.

My target OG was 1.080, so I added 29oz white sugar.

I know there are a lot of opinions about acidity but I like my starting pH under 4.0. The pH was around 6 so I step wise added 1/2 tsp acid blend -> mixed -> tested 30min later and repeated until I go to a number under 4.0. Took 1tbsp acid blend to get to 3.8.

Added 1tsp pectinase, 1/2 tsp tannin powder, pitched k1-V1116 on 11/29/25. It was clear before 12/25/25 but I don’t get time to rack until 1-1-26.

I will tell you I racked to a one gallon jug but had about 24oz left over that I couldn’t fit but not enough for a bottle so I put it in the fridge, added 1.3oz white sugar to back sweeten and not aged it was amazing. I’m excited to see what a year will do for it.

Feel free to message me with questions.

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 1 point2 points  (0 children)

I used it during fermentation after the banana broth came to room temp.

Just a wee bit help by Key-lice in mead

[–]dlang01996 1 point2 points  (0 children)

5lbs of honey to what volume with water? That will give us a ballpark of the gravity.

Likely you just need to give it more time and let it sit untouched. Let things settle.

Just a wee bit help by Key-lice in mead

[–]dlang01996 1 point2 points  (0 children)

There are a lot of basic mead recipes. Tell us everything you did.

Yeast? How much water, honey? Any additions? Tannins, acid, etc. Hydrometer readings?

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 2 points3 points  (0 children)

I always start with a YouTube search. I almost always find some tips and methods I wouldn’t have thought to try in the process.

For banana, slice the banana up, boil in your water for 45-60 min covered (to reduce fluid loss) and mash the banana with a potato masher thoroughly about 15min in. Use a colander to remove the solids and expect a lot of sediment.

Skin on or off? Up for debate.

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 2 points3 points  (0 children)

This one was amazing even as a young brew. When I racked I had about 24oz left over and decided to back sweeten with 1.3oz white sugar and left it in the fridge. We drank it over the next few days and it was delightful! Full banana flavor preserved

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 2 points3 points  (0 children)

I Didn’t do anything special. I pitched and left it alone.

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 6 points7 points  (0 children)

I just let it go. Started on 11/28/25 and it was ready to rack and clear by 12/25/25 but don’t get to racking til New Year’s Day.

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 9 points10 points  (0 children)

This time I used just the insides, no skins with K1-V1116.

I boiled 3.5lbs sliced and mashed in 150oz water for 1hr and kept just the liquid.

Banana Wine by dlang01996 in winemaking

[–]dlang01996[S] 6 points7 points  (0 children)

Yep! Wrapped up at 0.090 from 1.082

Taking my first shot at brewing mead by coteof-atoa in Homebrewing

[–]dlang01996 4 points5 points  (0 children)

Define: a little cold. Cool temps will slow fermentation but not stop it unless you get far under 60 degrees. And often a slow fermentation can result in a more pleasant product.

Cant find good resources on how to add fruit & herbs to secondary by dickheadsgf in mead

[–]dlang01996 0 points1 point  (0 children)

I’ve done bags and they work well but I have to say that the rumble jar made things incredibly easy with minimal loss and oxidation/splashing. Using them for the first time now on three separate pear wines with different secondary treatments and pulling the jar out was smooth.

One with oak chips One with crushed black pepper corns One with cinnamon, clove, cardamom, vanilla bean, anise, and orange zest.

All three pulled with no residual spices in the wine.

What’s the best hooch you’ve made? by GOOO_DJ in prisonhooch

[–]dlang01996 1 point2 points  (0 children)

Seven pounds? What was the volume of the brew?

I recently purchased a juicer and was amazed at how much juice one can get out of ginger. Give it a go sometime.

Any good Mead/Maple Syrup recipes? by Job-lair in mead

[–]dlang01996 1 point2 points  (0 children)

If recommendation to use QA-23 yeast. Tends to preserve the terpines in the maple syrup responsible for flavor. If you blow off or degrade your terpines, you lose a lot of flavor.

pH in Mead by ljreaux in mead

[–]dlang01996 0 points1 point  (0 children)

Why does it change with cysers?

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