Recent content by Miraculix

White wheat will aid head retention! I'd also cut down the crystal by at least a half. Nice beer!

The slick feel is the first layers of your skin being dissolved.

I know that everybody writes about "degassing" during active fermentation, but that is actually not a thing. The CO2 that is forced out of solution is replaced by the active yeast with newly excreted co2 within a really short time frame, so there is no actual benefit from the release of gas...

Thanks for the update! That gives me an idea. One could use wild fermented honey as a "sauergut" to give some acid to the mead.

Keep in mind, the stronger the mead, the longer it usually takes to age. A high abv mead often takes 2 years+ to be at it's peak. By that time the fruit will have faded probably quite a bit so I am not sure if this is the best approach for a fruity mead. I have done fruity meads at about 12%...

That's a valid and the easiest approach you can take. Three resulting mead will be quite strong.

You have no idea how this lambic thing might have started.... .... a looooot of "whoopsie!"s in the drunken monastary! :D

Go for it! With wort, not some juice. The culture needs the longer sugars being present.

Room temperature always did the job for me with verdant. Basement is about 18 c, but I also went higher without noticeable differences.

That's the problem! I'm afraid you'll need some sugar left to get that fruit taste. That plus enough time in the bottle, usually about a year, sometimes half a year suffices.

No nothing. Just room temperature. It's really not that complicated!

It has been sufficiently described earlier in the thread. Bottling wand + tilting the bottle. The exact how is not so important in this case. When bottle conditioning, the yeast will take care of oxygen in solution anyway, it just cannot reach the headspace oxygen before the sugar is eaten.

It would be really interesting to see if the ph changes from "tasting tart from the fermenter" to "tasting normal after few weeks in the bottle".

How dry were those meads? How old when tasting?

Let's say, you didn't realise that the beer suffered from it. Try filling up a few bottles more next time and leave only the bare minimum headspace. Make an a/b test with a usual headspace bottle after two months in the bottle. It's going to be very obvious.