Recent content by MJd

Why not make it a 5% or 6 % carbonated melomel by backing off the honey to somewhere around 1 lb/gallon amd keeping that rate of fruit? It will still be refreshing....and can drink a few on the back porch without consequence to the rest of your day. I do that (subbing blueberries for...

You're welcome. Obviously a way different beer than you are making, but I feel like the spruce addition rate is the variable with the most (for better or worse!) opportunity to tip the balance of the flavor.

I’ve made a spruce tip beer with Pilsner malt. Slight bittering addition with Saaz to keep it earthy and not overpowering, then 0.75 oz/gallon spruce tips for 15 minutes. That seems to be the correct amount of spruce to get the flavor in, but not taste too strong. You may want to bump the...

You’re on the right path. Yes, measure without the solids. A coarse strainer is fine. Indeed, get the pectin enzyme in there during primary. Don’t be surprised to see a little bump in gravity after you press as there is usually some sugar captured in the pulp that must be squeezed out. This...

Just reaffirming the good comments on here that you should not boil the honey (a gentle heat at most to dissolve) and you need to add nutrients. I recommend fermenting in the 60s or low 70s for temp to preserve those flavors. Yeast - any number will do, but D47 and EC1118 have worked for me.