Brewcommune

Thanks Oskaar, good to know info. I will begin to keep an eye out for some reasonably priced honey. For other inquiring minds, according to this cooking calc the honey weight to gallon ratio is as follows. 18 pound = 1.5 gallon [US] 22 pound = 1.8 gallon [US] I think Lars mentioned something about ...

OK, Short answer is using pounds is a sure way to make disappointing mead. Go by starting gravity to save yourself time, hassle and disappointment. For a sweet mead, exceed the ABV tolerance of the yeast by about 2% or more depending on your sweet tooth. For a dry mead, starting gravity should be lo...

Totally awesome! Thanks for the entry John. We're sweating it a little because we crossed the 400 entry margin on Monday and we're starting to knock on the door of 500 at this point. We're going to be judging a lot of mead so any experienced mead judges are welcome to join in on the fun in Boulder, ...

Thank you!

Based on the numbers so far it looks like we'll be either right at, or breaking 500 entries for the first time. This is pretty amazing for a mead only competition.

backyard brewer wrote:
Odds are it'll be April by the time I actually need the 3rd pot anyway at this rate, but still...

Only one thing to do!


TOGA PARTY!

backyard brewer wrote:How did this go so horribly wrong?

Sorry, lack of beer and sleep on my part.

If nothing else you'll get some good feedback on where your mead stands right now. It's a bit young, but depending on sweetness/spice combination it can vary as to drinkability.

Take a chance . . . Custer did!

Cheers,

Pete

Hey guys, Who is planning on entering their mead? We're getting entries from all over the place. We're currently over 120 total entries between the commercial competition and the home competition already with about a month to go. We're going to be calling for extra judges. I'll also ping you via ema...

BrewMasterBrad wrote:I keep my hops vacuum sealed and in the freezer. They last a long time that way.

I hear Tim does this with ex-girfriends!

Before you buy any buckwheat honey you need to find out if it is Eastern or Western Buckwheat.

Eastern Buckwheat is like a wet barnyard in flavor and aroma and takes a very long time to come around. Western Buckwheat is dark but lacks the barnyardy character.

Cheers,

Oskaar

No, that's pretty high for honey.

Go to http://www.millershoney.com

Ask for Patti, tell her "Meadmaker Pete" says Hi!

Fusel oils can be produced from a ferment that is conducted at a temperature in a range that is above the comfort zone of the yeast. This is true especially in the summertime here in So Cal if the fermentation temperature is not managed. Also bear in mind that for every 1 degree drop in brix during ...

Not really, since it hasn't had access during the primary the small amount of fermentation needed to carbonate shouldn't add/change the flavor to a point where it is noticeable IMO.

Cheers,

Pete

I don't see a problem at all with priming as you mentioned with a dry yeast. I'd just be sure to follow the manufacturer's spec for the dry yeast. Each yeast is different, Lallemand (the K1-V1116 in the other thread) actually includes micronutrients in the dried yeast to facilitate more efficient re...

If it's me I make another batch to the dry side, but go with chinook, columbus, nugget, or galena instead of Amarillo during the boil, and use Amarillo to dry hop. I don't like the character that Amarillo takes on when boiled (reminds me of grapefruit rinds). Once it's done, I'd do some blending and...