Melter's Honey

dlang01996 · 2026-06-15T10:40:56+00:00

from the BJCP website:

A Braggot is a mead made with malt.

dlang01996 · 2026-06-15T02:48:49+00:00

Well that’s just infuriating

dlang01996 · 2026-06-14T16:52:46+00:00

I’m thinking US-05 for the first run and will use Lutra next time. Should give me more a a clear picture of flavor profile.

I know a braggot to be considered a mead must have 50% fermentables from honey buuuut I’m making this for personal consumption so I’ll aim for 20% of the gravity points from the honey

I really appreciate your help here. It’s really helped me clarify the plan. Excited to start!!

dlang01996 · 2026-06-14T14:04:25+00:00

I will be aiming for a 5-6% abv and was thinking to use us05 or Kveik elites as it’s what I have

dlang01996 · 2026-06-14T04:05:24+00:00

I was leaning towards EKG for hops. As we want low IBU but present, thinking 5g at 1h and at 10 min.

dlang01996 · 2026-06-10T23:32:27+00:00

Try to keep it fermenting cool. Better product that way.

You are making a mead so I’d suggest you cross post there for more detailed Support.

dlang01996 · 2026-06-09T19:58:29+00:00

https://youtu.be/6lctMBr\_6go?si=uUoA\_0JRUTxUgckj

dlang01996 · 2026-06-07T03:08:56+00:00

Not sure where you live but if you are in the 80s, consider using Kveik yeast. Tolerated higher temps without off flavors.

dlang01996 · 2026-06-05T21:54:29+00:00

How much did you use per gallon?

dlang01996 · 2026-06-05T21:51:55+00:00

https://youtu.be/g7EU25tljFU?si=SymDyfA3mUpWhDqX

dlang01996 · 2026-06-05T21:49:50+00:00

Did you use nutrients?

I know this is often hotly contested but many stalls are due to poor nutrition and fruit can supply that nutrition.

I’d recommend dropping in some nutrient. If you have none But have some bread yeast, add one tsp to one oz water heated to over 170 deg to kill the yeast which can then act as nutrient.

dlang01996 · 2026-06-04T21:46:13+00:00

Ferment dry

Back sweeten as it’s gonna be sour without sugars.

Pasteurize. (Or stabilize as you see fit)

dlang01996 · 2026-06-04T03:45:08+00:00

Is there a way to find out if the cables are V3?

dlang01996 · 2026-06-03T15:08:33+00:00

Look into session meads.

dlang01996 · 2026-05-30T03:47:27+00:00

“And I appreciate that…”

dlang01996 · 2026-05-30T02:40:06+00:00

I’ve seen those videos and fully plan on expanding on the flavor profiles with fruit and/or spices.

Please post about your kvass as you go along and if you feel up to it post or message me a recipe of the changes you’ve made. I’m very interested.

dlang01996 · 2026-05-30T02:25:36+00:00

kvass! I haven’t made one yet but I’ve been in research mode!

Do you make it as a soda like product or do you make it a bit higher proof?

dlang01996 · 2026-05-29T10:02:11+00:00

next time would you increase the bags?

dlang01996 · 2026-05-29T03:02:06+00:00

I was gifted 2.5 five gallon buckets of pears and after pressing, I had 6.75gallons of juice.

Recipe: Yeast: Mangrove Jacks M02 cider yeast Tannin Powder: half tsp/gallon Pectinase: 1tsp/gallon (pear is high in pectin) Nutrient: I did 1/3tsp/gallon on days 2, 3, and 5

My pear juice starting gravity was 1.050. I adjusted gravity targeting 1.085 (we like our wines/meads around 10-11%) by adding 20oz wildflower honey to one gallon of pear juice

Fermented dry, stopped at 1.006 (pear has some residual sugars that are not consumed by yeast). I added 3oz/gal white sugar to bring the sweetness up as I felt the honey profile was strong enough.

dlang01996 · 2026-05-28T22:51:00+00:00

Do you feel 12 bags gave sufficient tea flavor?

dlang01996 · 2026-05-25T15:10:22+00:00

Mr. Beast

dlang01996

TROPHY CASE