#meadmaking

[clown-mead]

What to do with all of the leftover fruit from your family's Christmas party? Make p̶r̶i̶s̶o̶n̶ ̶w̶i̶n̶e̶ a fruit medley mead! I took a few Tupperware containers home and decided to see what would happen.

○ 3.7 oz white grapes

○ 3.5 oz red grapes

○ 7.4 oz strawberry

○ 7.5 oz pineapple

○ 4.0 oz watermelon

○ 1/4 orange, squeezed and zested

○ ~2.5 lbs honey (my scale turned off and I eyeballed the last half of the pour)

○ 1 pack Lalvin D47 yeast

Mash all fruit together, add some water, do your best to dissolve the honey. Activate and pitch the yeast, then add water to one roughly one gallon.

The first gravity reading was taken ~48 hours after pitching the yeast. If it's reliable, this should end up at around 12.5% abv

[ejeffers1239]

Witness my pretty bottles

[clown-mead]

Bottled my last other half gallon of peach mead. This container gave me a scare a few weeks ago when it looked like the peaches got infected. Turns out I just failed to stabilize this vessel properly and it started fermenting again. Which is odd because the other half gallon that I started (from the same primary gallon as the other peach vessel) stayed stable throughout the whole process.

The condition of the peaches at the end taught me a couple of things. For starters, cubing the peaches may have been the better way to go to prevent them from floating and causing so much of a cap. Another is to actually use a brew bag with weights to guarantee the fruits stay under the water line and don't get exposed to air. And finally, a batch isn't infected until it definitely looks infected.

[queenofliliuokalani]

I think it's so cool that you can just. make alcohol in your basement. I have about two gallons of mead that i made earlier this year that i made when i was staying w my aunt Kathy and i just kept it in her basement for like four months and it's like actually really good, like all i did was mix honey with water and add yeast and now i have alcohol. i mean i know that's how fermentation works but there's just something so mysterious and magical about making your own alcohol

[ejeffers1239]

Got some local honey, it's very acidic and a bit fruity so I'm gonna mix it with NY maple syrup (high tannin, relatively) for a hopefully balanced acerglyn mead

[mchrispen]

SNA vs TOSNA: A Comparitive Guide to Nutrient Addition Methods in Meadmaking

Most of us have failed fermentation when making mead at some point, resulting in stuck gravity, off-flavors, stinky aromatics, or rocket-fuel fusel alcohols. When reviewing “save my mead” requests on social media and Reddit, we see repeatedly that makers have failed to integrate a nutrient regimen, likely the result of the myths that time and aging will cure all. Let’s be clear, aging is another…

SNA vs TOSNA: A Comparitive Guide to Nutrient Addition Methods in Meadmaking

[ejeffers1239]

I present to you:

Erika's Bullshit Bottling Operation!

This was my first time using a proper siphon/bottling wand, hence the large variation in fill and the large bottle of bottom-rack with yeast gunk mixed in. In any case, I consider this an absolute success

It's an Apple Pie Mead, 14% ABV, with cinnamon, nutmeg, and ginger.

[redis-rogalik]

Me: Sad :c

Three jars of homemade mead in my bathroom: *sizzling in the distance*

Me: FUCK YES I'M NOT SAD ANYMORE I'M MAKING MEAD LIFE IS FULL OF GLORIOUS THINGS LOOK AT THAT FUCKING GLOVE ON THE TOP IT IS!!!! INFLATED!!!! I'M!!!!!!! MAKING!!!!!!!!!! MEAD!!!!!!!!!!!!!!!!!!