Recent content by Samohio1

I didn’t take a sample on bottling this time because it takes 750 ml, and I only get 4-5 bottles out of it ha. But based on the past bacthes I’ve done with same recipe I’d guess it’s between 9.5 and 12. I did have that fruit lying on top of it and some was open to the air for a while, so the...

I’m newer to this, and getting over covid from a month or so ago.. I’ve been convinced my taste and smell are finally back, but if they’re not all the way back I could be underestimating how bad this is 😂 yes , I’d say it was fuel ish. I bottled it today, both jugs tasted that way. So maybe...

Thanks for this - The fruit was not entirely submerged, but half of it was. The other half was kind of sitting on top. Obviously during the gassy phase that doesn’t matter but the whole blowoff tube jar evaporating part, like I said I honestly don’t know if it was dry and open for a few days or...

See update in comment below. Tastes super jet fuel ish . Which is not that abnormal at 4 months, but biggest concern is - will I die drinking it lol

So after bottling, both gallon jugs tasted pretty not great. Smelled fine, and we’re at the four ish month mark so not that crazy for it to be fairly jet fuel tasting, but there was a lot of zingy/spicyish/throat burning feeling to it, more than I think I’ve tasted in my previous attempts (again...

I should add, too, when I made the must, I heated the must on the stove to Probably 140 or 150, don’t remember if I went all the way to 165 but I heated it. Does that remove most of the botulism risk? Or would the fruit still carry that risk since that for added to the must in jug at 90...

we’ve had a crazy few months as a family. This is my third or fourth time making mead. I didn’t keep up with it like I should have. I started two gallons (two 1 gallon jugs) in December. Added to the must some yeast nutrient, orange slices, raisins, and blueberries. So multiple things have...