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Winnings for the great fun time.

In it!

In for the win!

+1 Listen to the yeast. No need for secondary in most cases, and definitely not before your gravity looks in line with what you're aiming at. RDWHAHB. It's always the answer :)

Count me in!

Sours are definitely an acquired taste, but brewing my own seems to be a big risk. I'll have to read this whole book before I try.

Sours are definitely an acquired taste, but brewing my own seems to be a big risk. I'll have to read this whole book before I try.

Count me in!

Red Light

Well ya fat bloke, I continue following your advice, and I can't say I'm disappointed. I've mastered the technique of using my "electric whisk". Definitely works better, as you know. Another question I have: should I be noticing any distinct smells while degassing? I don't want to call it...

I hear what you're saying, and I might go back to the electric. I just honestly had a really hard time controlling the massive amount of bubbles from the degassing and aeration combined. Maybe I'll go manual for degassing, then electric for aeration. Just so much less of a hassle not...

Update on my mead and my last nute addition. It was a much better experience this time around. I've been aerating daily with a balloon whisk, and it's working great. I tried the immersion blender whisk attachment, but I actually like the "manual" one better. I feel like it creates less of...

If you had all the fruit in a fine mesh bag or something longer would probably be fine, but I would probably take out at a week if you're happy with the color/flavor the fruit imparted by then. As with everything, it's all experimenting, and you can always change it up next time.

Chiming in on juniper flavor fermented beverages: They come out tasting very similar to a "ginger" flavor. More tree-sap-like and herbal, but it's got that crispness to it. Not what I would consider savory, but definitely something I would want to try in a mead. +1 on the comment from...

That color is great! I think it will probably come out great. What yeast did you use?

Well you had convinced me to aerate, and the laziness in me wanted to know the easiest way possible. So I found the "vigorous shake method" and started that yesterday night. Both times it has lead to an "airlock geyser" followed by the lid popping off the bucket. What the hell are people...

Great to know! I just so happen to have a balloon whisk attachment, so I know what I'll be using! A general question (that will likely have been answered elsewhere, and I will search for as soon as I finish this post), is it absolutely necessary to aerate throughout the process? I didn't...

Just to piggy-back some earlier posts: Savory is the equivalent of "umami" in the culinary definition of the 5 tastes. Not to put down anyone elses tasty sounding suggestions, but those spices and peppers aren't actually savory. You could always sprinkle a little MSG into a glass of mead as...

Awesome! How much of each fruit did you use? Also how did you prepare your fruit? Kiwi sounds really interesting.

Thanks to both of you, very good to know for the future. I should have probably known that it would react like that, but I will definitely know for the future. Also when you say "stick blender", do you mean this?