MX1
Texas Ale Works
328.8 + 2 = 330.8
1 gallon of BOMM
1 gallon of JOA BOMM
As long as my TX math is up to speed...lol
1 gallon of BOMM
1 gallon of JOA BOMM
As long as my TX math is up to speed...lol
Fermenting some hydromel.
328.8 + 1.5 = 330.3
Previous total was 330.8.Fermenting some hydromel.
328.8 + 1.5 = 330.3
5.5 gallons - Cab Sav Pyment - Mesquite Honey
6.25 gallons - Cab Sauv Pyment - Raspberry Blossom
6.25 gallons - Pinot Noir Pyment - Blueberry Blossom
5 gallons - Raspberry Blossom session 71B yeast
5 gallons - Raspberry Blossom session Kyviek yeast
4 gallons - Pineapple mead with mesquite honey
3.25 gallons - Lemon Ginger session
5 gallons - Blueberry cyser, wildflower
5 gallons - Blueberry cyser, blueberry blossom
3.25 gallons - Mesquite traditional
5 gallons - Raspberry Blossom session 71B yeast
5 gallons - Raspberry Blossom session 71B yeast
2.5 gallons - Horchata mead
4 gallons - Christmas spiced mead
3.5 gallons - Buckwheat Orange Blossom traditional
3 gallons - Norwegian Tea
5 gallons - Strawberry mead
3 gallons - Raspberry Blossom Bochet
3.5 gallons Buckwheat & Mesquite Bochet
4 gallons Chile & Mango mead
(8) 1 gallon tea experiments
349 + 87 = 436
More to come... I hope.
Previous total was 341.3, not 3495.5 gallons - Cab Sav Pyment - Mesquite Honey
6.25 gallons - Cab Sauv Pyment - Raspberry Blossom
6.25 gallons - Pinot Noir Pyment - Blueberry Blossom
5 gallons - Raspberry Blossom session 71B yeast
5 gallons - Raspberry Blossom session Kyviek yeast
4 gallons - Pineapple mead with mesquite honey
3.25 gallons - Lemon Ginger session
5 gallons - Blueberry cyser, wildflower
5 gallons - Blueberry cyser, blueberry blossom
3.25 gallons - Mesquite traditional
5 gallons - Raspberry Blossom session 71B yeast
5 gallons - Raspberry Blossom session 71B yeast
2.5 gallons - Horchata mead
4 gallons - Christmas spiced mead
3.5 gallons - Buckwheat Orange Blossom traditional
3 gallons - Norwegian Tea
5 gallons - Strawberry mead
3 gallons - Raspberry Blossom Bochet
3.5 gallons Buckwheat & Mesquite Bochet
4 gallons Chile & Mango mead
(8) 1 gallon tea experiments
349 + 87 = 436
More to come... I hope.
@MightyMosin, I was looking over your list of flavors you've created this year & I was wondering, would you be willing to share your recipe & process for the pineapple mead with Mesquite honey, please?5.5 gallons - Cab Sav Pyment - Mesquite Honey
6.25 gallons - Cab Sauv Pyment - Raspberry Blossom
6.25 gallons - Pinot Noir Pyment - Blueberry Blossom
5 gallons - Raspberry Blossom session 71B yeast
5 gallons - Raspberry Blossom session Kyviek yeast
4 gallons - Pineapple mead with mesquite honey
3.25 gallons - Lemon Ginger session
5 gallons - Blueberry cyser, wildflower
5 gallons - Blueberry cyser, blueberry blossom
3.25 gallons - Mesquite traditional
5 gallons - Raspberry Blossom session 71B yeast
5 gallons - Raspberry Blossom session 71B yeast
2.5 gallons - Horchata mead
4 gallons - Christmas spiced mead
3.5 gallons - Buckwheat Orange Blossom traditional
3 gallons - Norwegian Tea
5 gallons - Strawberry mead
3 gallons - Raspberry Blossom Bochet
3.5 gallons Buckwheat & Mesquite Bochet
4 gallons Chile & Mango mead
(8) 1 gallon tea experiments
349 + 87 = 436
More to come... I hope.
Thank you, very much! As luck would have it, I have a ton of 71B I have to use up.The Pineapple and Mesquite mead I did was a 4 gallon batch. Here's what I did.
In primary I used:
14.5Lb of Trader Joes Mostly Mesquite honey with spring water added to make 4 gallons.
6Lb of frozen-chopped cubed organic pineapples from Costco
This with the pineapple sugars gave an OG of ~1.140.
At least 1 hour before yeast pitch add pectic enzyme at a rate of .326g per LB of fruit; so 1.965g total.
4g of Booster Blanc
Mix well and then aerate must with filtered air pump via oxygenation stone. I do this for ~ 1 hour to make sure it is well saturated.
Yeast used for this was 10g of Lalvin 71B with a TOSNA schedule.
Yeast was rehydrated at ~102F with 15g of Go-Ferm.
After 30 minutes of rehydration, 50ml of must was added to it and left to sit for ~15 minutes.
Pitch yeast and degas 2x daily until 1/3 sugar break of 1.086 and then once a day until SG 1.044
Fermaid-O was used at 4.6g each feeding the first 3 days and again at the 1/3 break.
pH started at 3.9 and finished at 3.7
Fermentation finished at 1.002 after 16 days.
Temperature was kept between 70-73.5F the entire fermentation.
Racked over 1.74g K-Meta
Added 8 Xoakers of French Oak Med+
Let settle/age in carboy for 6 months. CO2 blanket used in carboy during transfers and when air-locking.
Final rack over 1.57g K-Meta and bottle in 375ml wine bottles.
This has a very nice flavor and while it's ~18% it does not taste that way at all.
I attribute this to good nutrients schedule and a constant temperature.
I had intended to add some dried Chipotle to this but enjoyed the taste as it was.
The process I use is pretty similar for most of the meads that I do. I'm curious what else you might do that is different or that you think might be a good addition to that process.Thank you, very much! As luck would have it, I have a ton of 71B I have to use up.
I will be sure to take good notes & report back to you with my findingsThe process I use is pretty similar for most of the meads that I do. I'm curious what else you might do that is different or that you think might be a good addition to that process.
7gallons- melomel(banana, strawberry banana, &cherry)
4gallons-pyment
7gallons- traditional
3gallons- fortified buckwheat bochet
That's the total mead I made this year but also the only mead so I only made 21 gallons, and counting.... lolSo, 432.8 + 21 = 453.8
No problem, just trying to keep an accurate count.That's the total mead I made this year but also the only mead so I only made 21 gallons, and counting.... lol
I'm at 80 gallons for this year - 20 are cider or cyser tho..Happy new year everyone, let's get this show on the road and see if we can make it to 1000 this year.
Kickin' off the new year with 6 gallons of Rolanberry Mead. It's a fruit combination recipe from Final Fantasy XIV that I'm attempting to create for my wife based on the official cookbook she is in love with. Essentially, it is Cherry, Raspberry and Strawberry combined with some lemon.
6 gallons, Let's Go!
453.8 + 80 =533.8I'm at 80 gallons for this year - 20 are cider or cyser tho..
View attachment 806852
Oh I understand now its all the meads from everyone in the group being totaled up together. For some reason I thought it was the total of the meads I made, not everyone plus mines . Got it .No problem, just trying to keep an accurate count.
It's easier to do when you just input the current total + how many you're adding = the new total.
Example 432.8 + 21 = 453.8
Like a running tally for the yearOh I understand now its all the meads from everyone in the group being totaled up together. For some reason I thought it was the total of the meads I made, not everyone plus mines . Got it .
Soooo, you're adding 37 gallons to the count?Just finished up
6.5 gal strawberry Mel
6.5 gal vanilla blueberry Mel
5 gal carrot cake
3 gal cyber
Just started today 16 gal bochet and will add coffee beans to secondary....soon I hope!!!
YessirSoooo, you're adding 37 gallons to the count?
@Shine0n ........Yessir
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