Recent content by kempshark

The yellow (outside skin is yellow) dragon fruit are by far the sweetest of them, but are also the most expensive too

I know one meadery boils the peanuts, strains them from the water, then chills the water so the fat solidifies, removes the fats/oils and uses the peanut flavored water to make the mead

I know an award winning local meadery here uses peanuts to make peanut butter and "jelly" meads using different fruits. They actually boil the peanuts, then chill the peanut water to remove the fat/oils. They then use that water to make the mead, but this imparts a strong peanut butter aroma...

If you want more sweetness I would advise to make sure your original or starting gravity is where it needs to be for your chosen yeast to hit the abv you want....once it has finished fermenting stable gravity for three readings in a row over 3-5 days...then stabilize and back sweeten to the FG...

Adding fruit or fruit juice concentrate in primary or secondary would add different flavors ... adding in primary and letting it ferment during primary fermentation would add more of a fruit wine taste of that fruit and some of the more delicate aromas would likely blow off during...

Luckily there is no shortage of SE Asian stores in my area. I can buy a 5 pound bag of MSG for just under $8. Incredibly cheaper than buying the little bottles/containers in the American stores.

I’m in for this one!

Happy Fathers’ Day!

Local Meadery near me boils the peanuts, then cools the liquid, skims off the fat and then uses it to make some award winning peanut butter and jelly meads...their’s are incredible

Thinking about making some of this, but more of a lime version (I and he wife both prefer lime to lemon)...have heard best to do 2/3 lemon and 1/3 lime....will have to decide....have never even tasted the normal recipe, so should maybe just do the lemon/lime before thinking about adding other...

By Danstar Strong Belgian, do you mean their Abbaye Ale Yeast?....

Thanks for the replies....that should make things a little easier...

Maybe a dumb question, but for those of you purging the headspace in your kettle for kettle souring....is there any type of small set-up maybe using the little 16 gram CO2 cartridges (maybe too small) or something a little larger for those of us that don’t have keg set-ups yet?... just...

Looks/sounds great!....recipe you’d care to share?

That's okay, you could have left out the beer!....than again, I'm a stout guy!!