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I'm going to do one or two or each actually one with a scoby then one with wine yeast to see the difference

Starting a kombucha after my active culture arrives and I'm thinking of trying to use the pure leaf brand tea that's already mixed and un-preserved, tho I would live to make a chai as well

I have a JAOM in secondary right now as well as an oak aged show mead, and a pomegranate melomel

Little update Racked a 5 gallon strawberry, banana, apple melomel/ cyser into the secondary 5 gallon cranberry melomel in primary still and planning on racking it in a few days when the sg reaches 1.010

Get your ph to 3.8 or as close as you can to that honey itself is slightly acidic and the yeast work best at that ph

What's the ph?

Tease my brain I meant

Getting my hands on 60 lbs of buckwheat honey any ideas to tease brain

I'm using my iPhone and the ap

I would upload a photo of my JOAM but I'm only a free member and can't lol

Sounds like your trying to make the new improved pre-ban four-loko lol

Do you have any pictures you could post of it? I would love to see it

Wait you have used chocolate syrup? And how did that come out?

Good to know ill prob end up adding it in both the primary and secondary so it screams vanilla in the face of its imbibers

And about the chocolate I'm sure you would have some clarity issues unless by some strange happening you were left with a translucent dark brown after the wax and other things used to make the chocolate was able to be racked off but having drank chocolate red wine I don't think that will happen...

I believe the easiest way is to ferment a 2 gallon batch with the starting ingredients after I get the flavor down and since a lot of the flavor will fade during fermentation... I will back sweeten with a gallon if the original flavor in order to compensate and keep the flavor apparent... Any...

Great responses so far and pineapple upside down would be excellent.... My basic idea is to do a bunch of test batches with about a half gallon or so must to see if I can dial in the flavors than up to a big scale batch

In the planning stages of a series of meads with the flavor a of popular cakes and pies.. Apple pie, key lime pie, pumpkin pie, carrot cake, strawberry rhubarb pie, birthday cake, etc... Looking for more interesting flavors as well as ways you think you would go about this... Should be a fun...

Good to know how subtle or bold was the flavor of the vanilla and I was planning on fine chopping them and steeping it in warm water to get it to release first when did you add yours during primary or secondary?