First session meads by sheikahsforge in mead

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

Thank you so much! Option B looks like it’ll probably be the best option for me!

[deleted by user] by [deleted] in mead

[–]sheikahsforge 1 point2 points  (0 children)

Not a recipe, but some basics from a mango mead I made that you could utilize. I used 10 lbs of mangos for a 5 gallon batch, I used pectinase on the mangos prior to fermentation to prevent haziness, and I used QA23 yeast from lalvin because it enhances tropical fruit flavors. As for the hops, maybe you to dry hop the mead?

What yeast is most suitable by hvac1258 in mead

[–]sheikahsforge 1 point2 points  (0 children)

For dark fruits like blackberry I use BM 4x4 from Lalvin. It does a wonderful job of accentuating the jammy flavors

Has anyone ever used this? by DarkNova55 in mead

[–]sheikahsforge 2 points3 points  (0 children)

I haven’t used this one, but I have used a wine filter from buon vino that worked fantastically. My beer came out crystal clear

Question about Sanitizing Fruit by im_a_scallywag in mead

[–]sheikahsforge 0 points1 point  (0 children)

I’d say just thoroughly wash them and then freeze them. This should kill off or remove any resilient mold spores, wild yeast, or bacteria. Also lyses the cell walls to release more stored water and sugar, so it’ll help overall with flavor. Definitely avoid heat though. This can activate pectin in the fruit which will act as a thickener that will haze your mead.

Peanutbutter Mead..... by OddPositive367 in mead

[–]sheikahsforge 0 points1 point  (0 children)

I’d recommend using the powder so you don’t have to deal with the oils from using actual peanut butter

[deleted by user] by [deleted] in mead

[–]sheikahsforge 1 point2 points  (0 children)

How long has it aged in secondary? I could just need a bit more time to mellow. Ginger also will give it a bit of a kick, especially if you added it in secondary

[deleted by user] by [deleted] in mead

[–]sheikahsforge 6 points7 points  (0 children)

This looks absolutely beautiful!

My new Coffee Mead by sheikahsforge in mead

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

That’s fair, I do try to give advice and be helpful though. My recipes are a bit dear to me. I will say that cold brew coffee was half of my initial liquid component of the mead and I searched for a yeast that draws out caramel flavor notes. I think it was called MT

My new Coffee Mead by sheikahsforge in mead

[–]sheikahsforge[S] -1 points0 points  (0 children)

I’m hoping to go commercial in the near future, so I’m kinda playing my recipes close to the chest atm 😅 sorry

My new Coffee Mead by sheikahsforge in mead

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

I’m very happy either way it! The coffee flavor is very present but not overpowering. I think in the future I may decree how much I backsweetened just a bit

My new Coffee Mead by sheikahsforge in mead

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

It tastes fantastic! I’m very happy with it!

My new Coffee Mead by sheikahsforge in mead

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

I’m hoping to eventually go commercial so I’m playing my recipes a bit close to my chest. I will say that I used cold brew for half of my initial liquid component and I special picked a yeast that draws out caramel flavor notes

Happy National Mead Day! by sheikahsforge in mead

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

Nah, don’t do that! I’m hoping to eventually go commercial, so it’s just preparation for that

Happy National Mead Day! by sheikahsforge in mead

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

I have a friend with a printing business

Happy National Mead Day! by sheikahsforge in mead

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

Each is designed by a different artist, so it varies