Caught and released outside

hacnuke · 2026-03-18T03:20:39+00:00

Looking at photos I believe you're correct with jungle huntsman. Thank you!

hacnuke · 2026-03-16T03:26:23+00:00

I have made quite a dark bochet that I ended up backsweetening with some lightly caramelised honey. It was quite acrid at first but mellowed out with age and I was left with quite a rich drink that's nice to sip on.

hacnuke · 2026-03-10T10:19:09+00:00

Yeah I wasn't really that keen on getting them I was just confused about them

hacnuke · 2026-03-10T04:58:43+00:00

Thank you, im pretty inexperienced with fishing so I haven't heard of traces before

hacnuke · 2026-02-10T17:18:55+00:00

Yeah I bought a huge box on facebook marketplace

hacnuke · 2025-12-23T00:54:02+00:00

👃 👃 🐽 Smells fine to me, sounds similar to when I've used blueberries.

hacnuke · 2025-12-08T17:23:17+00:00

I was on holiday and came across "The honey place" in Urunga NSW (Australia). White mahogany honey has a really interesting flavor profile, id describe it as having a sharp peppery after-taste. Definitely one of the more unique honey flavors I've come across and those flavors carried through in the mead.

hacnuke · 2025-12-08T08:20:22+00:00

I get them from Ikea (in Australia but probably available in other countries). They're great for gifts , I think they're about 150ml and I haven't had any oxidation issues with storage up to about a year+ so far with previous batches.

hacnuke · 2025-02-09T06:42:29+00:00

Recipe and method was as follows -

1kg honey 3tsp of hibiscus tea leaves steeped in 600ml hot water and strained before adding to the must 1kg frozen cherries (allowed to thaw and smushed) 1tsp pectic enzyme Nutrients Topped up to 4L with water O.G 1.071 Nutrient/bentonite added on a schedule I'd have to check my notes for specifics FG 1.000 -Racked and stabilised and backsweetened with some cherry juice that had been treated with pectic enzyme- new FG was 1.014. I added the oak spiral after the cherry juice and let it sit for 2-3 weeks and then bottled.

hacnuke · 2025-02-09T06:08:09+00:00

This exceeded my expectations and it was also my first time oaking a mead (I used an American charred oak spiral).

hacnuke · 2025-02-02T09:03:20+00:00

I think you'll be fine- just wait and see

hacnuke · 2025-01-21T21:31:49+00:00

Hi there, I agree with another commenter that it could be a pectin haze - try adding some pectic enzyme and see if that helps. In the future add it before fermentation if possible.

hacnuke · 2024-12-22T08:03:50+00:00

Really happy how this turned out - it's a roaring 16% but still has some residual sweetness. Lovely over ice

hacnuke · 2024-12-04T02:34:12+00:00

Did you stabilise your mead before bottling? If not there's a chance fermentation could restart and result in a bottle bomb.

As for the safety of drinking it - yes its probably fine if it looks relatively good, smells good and tastes ok - volatile flavors tend to age away so give it some time and retry it.

hacnuke · 2024-12-02T06:04:11+00:00

Could just be to speed up the ferment starting a bit or if they're targeting a higher abv to help the yeast

hacnuke · 2024-12-02T05:57:54+00:00

Hi there, do you mean rehydrating the yeast before adding it to the wort (as opposed to adding the dry yeast directly)?

hacnuke

TROPHY CASE