bssrf4
Well-Known Member
Since I was up anyway because I made the mistake of drinking coffee in the evening, figured I might as well label.
3 Goats Gruff Cyser
Great labels!
Since I was up anyway because I made the mistake of drinking coffee in the evening, figured I might as well label.
3 Goats Gruff Cyser
Do let me(us) know how it turn outTeufelHundenM198 said:Thought I'd try this out: Mead in the pumpkin fermenting. It's a very pleasant pumpkin cyser in there. 12lbs of local wildflower honey and 2lbs of brown sugar. After the pumpkins start to turn, I'm going to transfer it all to secondary and throw in some cinnamon sticks and vanilla beans. I've made this before with pumpkin puree, and it's AMAZING. I'm expecting a more subdued pumpkin flavor doing this method (they are, afterall, not pie pumpkins ) I'm excited to see how it turns out.
ThorGodOfThunder said:So now I'm worried... I rarely backsweeten things, but I did with my strawberry mead. It brought out the strawberry flavor really well. I added my sugar, made sure it was all dissolved, and let it sit for two days in case fermentation started again. The airlock didn't move one bit. Well, I opened a bottle of this mead today and there was a slight hiss coming from the cap. I can't tell if it is air coming out, or air rushing in seeing as I bottled it at room temp and store/serve it chilled. Its not a lot of air moving around, but it makes me curious. Should I panic? Should I pray to the gods that my mead isn't re-fermenting? Where is my goat altar? OH GOD DON'T LET THE BOTTLES EXPLODE!
Oaked traditional that I bottled today. Made with equal parts sage and wildflower honeys and aged on Hungarian oak. My favorite so far.
My first mead, essentially a sparkling cyster I made as an experiment.
kingboomer said:Looks good man, how's it taste?
Yohef said:Great carbonation, I have a dry Cyser in primary that I was thinking of carbonating. If you don't mind me asking, what method did you use, bottle conditioning? If so, what did you use to prime? And how much of it?
Any info on the coffee vanilla pyment? Sounds interesting!
This is my 4 week old Pembina Plum Mead after 3rd racking.
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