Just filtered a cherry melomel
very nice, can I ask, how do you filter your 1G batches?
Just filtered a cherry melomel
A50SNAKE said:very nice, can I ask, how do you filter your 1G batches?
It was actually almost 3 gallons that I separated into 2 one gallon batches. I used a mini jet filter worked great, and I swear it tasted better after too.
It was actually almost 3 gallons that I separated into 2 one gallon batches. I used a mini jet filter worked great, and I swear it tasted better after too.
The current gang complete with aptly novel names... from screen left to right:
(1) No. 1 Nectar; my first short gallon mead after stabilising it, then cold crashing it in the freezer, and finally adding positive and negative finings. (Currently bottled in some recycled Leffe and Grolsch bottles, one of which I've added cinnamon and vanilla extract).
(2) Mr. Bungle (named because my housemates and I had a fantastically tortuous time trying to rescue my closed bung from the demijohn when shaking the must); my second gallon mead chocked full of about 4lbs (~1,900g) of honey, and
(3) Wizard's Socks; my ghettotastic half gallon brew of fly agaric and lemon infused mead (named because of the day or so I left the ingredients to stew in muslin stockings before adding the honey and preparing the must).
You ferment fly agaric (Amanita Muscaria) in your brew? The mushroom has toxins which will (not can) severely damage your liver and kidney's. I've never understood why people wish to consume muscimol and ibotenic acid.
I'm missing the point! This about PHOTOS of Mead or a Lecture on mushrooms?
Thank you for the warning...but you can eat these. It does take a lot of prep work, but yes you can.The point is the poison in the Amanita Muscaria (Fly agaric) 'mushroom' can severely damage your kidneys and liver. Since someone in this post is 'brewing' it and has posted it in this thread, I feel it is important for others to know.
Sorry the warning has bothered you Southern Yankee.
Thank you for the warning...but you can eat these. It does take a lot of prep work, but yes you can.
http://honest-food.net/2011/12/24/eating-santas-shroom/
Also a quote from the article. "Historically, the Siberians boiled fly agaric and then drank the pot liquor to get roaring drunk. They then preserved the mushrooms for eating later."
In any case...
sparkling hefewiezen mead (honey, water, noble hops, Bavarian Hefeweizen yeast) on a cold nasty day
Looks a little clear for a heff! get some wheat DME in there. Anywho, looks real tasty in the end.
From left to right:
Cooper Brewmaster Pilsner, Edword Apfelwein, Piesporter White Wine and Mead.
The mead has the following ingredients:
- 1.3L Cranberry Juice
- ~400g Dextrose
- 1 cup juiced wild blueberries
- 5 fresh juiced oranges
- 1/2 tsp pumpkin spice (Nutmeg/Cinnamon etc)
- 2 tsp grated orange rind
- Cooper brewing yeast
Seems like an ok recipe. But yes, where is the honey? It isn't a mead without the honey.Sorry to say but that is not a mead. Where is the honey? Its sounds like a fermented fruit juice instead.
Labeled my amazing desert pear melomel, so good...
That looks damn tasty. The labels are very detailed. I read almost all of the fine print on the back. Well done!
Mind sharing the recipe here or through a PM?
Jalapeño mead using DisturbdChemist's recipe, pretty amazing, though I only have 4 beer bottle's worth
View attachment 178415
Nice! I just started a gallon of this. When did you start yours?
Started it about 2 months ago? A little more? I think mid December though I don't remember off the top of my head. It was a fast mead though, and it came out tasting amazing.
Jalapeño mead using DisturbdChemist's recipe, pretty amazing, though I only have 4 beer bottle's worth
View attachment 178415
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