Search results

Back sweetening is definitely your best bet. I made a tropical mead with pineapple oranges and coconut and the dryness combined with the acid made it almost undrinkable. Just be careful when you add the honey to not add too much. Sometimes the sweetness comes through more when you let it sit...

I have the same issue. Mine is over 4 weeks and still very cloudy. I was thinking of adding a clearing agent as well.

Loveofrose, Do usually bottle at a month without any racking? The reason I ask is because mine is at 1 month now. I plan on letting it age a bit yet before bottling. I am in the process of moving so I probably won't get around to racking for another 2 to 3 weeks. To get to my question, do...

Ha. Well I tasted the honey and thought it was quite delicious. Definitely a strong and complex flavor but I didn't taste horse blanket. Maybe the taste varies by region. Either way, that is why I only added a small amount. I also understand that buckwheat leaves a little residual sugar...

JAOM at 6 months. Enjoying in front of a fire while watching A Christmas Story.

Will do. I know someone who swears by it as an accent. It definitely has a potent and complex taste, but I could see it being good if used sparingly to add complexity. I'll keep you posted.

I just made a batch of this last night. I added a little more honey than suggested but not much. I did 2.5lbs of orange blossom and a quarter pound of buckwheat for complexity. Excited to see how this turns out.

Just bottled this tonight after about 5 months in the jug. Had a little left over to sip on. It is pretty delicious except I can taste a little bitterness that tastes like the pith. I think next time I may try and remove the pith on the orange. It's still really tasty though.

I made a 3 gallon batch of this about 3 weeks ago. I used all apple juice and apple juice concentrate to get me to a SG of 1.066. It fermented down to 1.010. I plan on kegging this, so I transferred to a carboy,I killed the yeast, added the caramel syrup, a whole vanilla bean and a cinnamon...

When I made my cyser I accidentally bought too little apple cider so I had to add some water. So even if I had not put in the oak chips I don't know how much my apple would have come through. So I can't say whether or not the oak takes away from the apple. Either way, I think oak chips...

Speaking of bourbon, I let me bochet cyser age on some bourbon soaked oak chips. This will be a year in September. Can't wait to bottle and drink some of this in the fall. I have a feeling this may be a regular recipe for me.

Tapped this this weekend. It is absolutely delicious. Very refreshing. I will definitely be repeating this recipe.

I think a lot of people have had the sulfur issue, as stated on Wyeast's website, this strain has the tendency to produce sulfur smells. I think if sulfur smells are present you have to give it a little more time in the primary to age out. I just did this batch for the first time and had a...

So I just kegged this today. I decided to just leave the beer go in the primary for a total of 3 weeks and I am happy to report that there is no trace of sulfur anywhere! Looks like it just needed a little time to age out. Can't wait to taste this.

Cracked open my first bottle of Tropical Melomel. I was a little concerned about how this one was going to taste, but after 10 months and a little back sweetening it has turned out way better than I thought. It's pretty damn tasty but I'm still going to let it age because I can only imagine it...

I pitched a 1.2L starter. I wonder if there is no actual cause other than it is just the nature of the yeast since Wyeast states it occurs in this strain. Maybe more people have had the sulfur smell but it dissipated before they noticed or certain circumstances makes it more prominent. Either...

"Sulfur is commonly produced, but will dissipate with conditioning." This is from Wyeast's website. This is a good sign I hope. I'm thinking I might rack to a secondary and let it cold condition for a week or so before I keg to try and get rid of the sulfur. On second thought, I didn't give...

So 9 days into fermentation (tonight) I decided to check my gravity since I still have a steady bubble every 12 seconds (I guess mine is going to take a little longer than 10 days). When I opened the lid...I got the dreaded whiff of sulfur I have heard so many have said they've gotten. It was...

Brewed this up on Sunday. Made a 1.2 Liter starter and converted a wine fridge into a fermenting chamber with a temperature regulator. First time using a starter and first time being able to regulate the fermenting temperature. Hit my target gravity. This fermented like crazy in less than 24...

I have not done this yet. It is still on my list of things to do. I will be sure to update on here when I get to it.