Recent content by Jericurl

Great article here. I made a carrot/chamomile mead last year that needs to be bottled. It turned out fantastic as well. People really need to get outside the current trends. Our ancestors have made delicious fermented items out of all sorts of "weird" things for hundreds of years.

119 +6 gallons blueberry/maple + 6 gallons meadowfoam traditional + 6 gallons yaupon holly traditional = 137 gallons

1119.5 + 5 gallons mustang grape + 5 gallons mesquite bean =1129.5 gallons

Unfortunately, fermentation on this has already started, but I'm saving the information from everyone. Going forward, I'll have better info for next years batch.

Thank you for the information. Thinking these are mustang grapes vs muscadine has also caused quite a debate on Facebook as well. I know these were wild gathered by my fruit lady's grandchildren. One of them was covered in a rash that they attributed to gathering the grapes. These kids...

This summer I was able to find mustang grapes at my local fruit stand. I ended up buying @ 20 lbs of them. I froze them for about a month then ran them through my steam juicer. They yielded two gallons of juice. The color was very, very dark when I put them into the freezer, but by the time...

Like many things, your finished product will directly reflect the quality of the ingredients that you use. I have no problem using extracts in my meads and they taste wonderful. That said, most of my extracts are homemade using vodka. I add my extracts in secondary, long after fermentation is...

1046.5 + 1 gallon Strawberry/Basil= 1047.5

What was your beginning and ending SG? Ours was about 16.5% on all 3 batches.

Banana is an excellent addition for improved mouthfeel and extra nutrients. I let mine get overripe to the point of blackness, then freeze. When I'm ready to use, I thaw, chop up, and add to my primary at the rate of 1 per gallon. It adds zero taste, but does quite a lot for mead/wine.

He loves mead. He loves beer. At this point, I'm open to anything, I just don't know where to start. I don't have any chilling worts (or whatever), and I'm really not interested in buying beer supplies other than basic ingredients. I'm just wanting to make him something good and...

I'm not a huge hops fan, but Manthing is so I'd like to surprise him with a lower ABV hopped mead for his birthday in March. With a lower ABV, I'm assuming this will be ready to drink much sooner than most of my meads. I bought some Williamette and German Hallertau (1 oz each) hops awhile back...

Pear/cardamom/ginger mead. I ended up oaking this one a bit.

Thanks. We are still arguing over how to finish it out. I want to backsweeten and oak it. Manthing doesn't want me to touch it and just put it into bottles.

I didn't write down how much I used...I want to say about 2 quarts worth, but I could be wrong about that. Also, get the yaupon holly honey. It has a strong wood and spice flavor to it and is perfect in so many things.