I added a fining agent to 3 half gallon batches of mead today, the rhodomel, a batch that's lightly flavored with cardamom, and an unflavored batch.
I'm racking at the end of the month. I'm going to add lavender and rosemary to the unflavored batch.
I'm going to add saffron to the cardamom flavored batch. Once it's infused, I want to blend it with the rhodomel, which is too intensely rose-flavored to drink on its own, but we'll see. I'll have to do a lot of taste testing to decide if I actually like those flavors together, and if so, what ratios I should use to blend them.
LMAO we will under NO circumstances be doing, looking at, or even thinking about ANYTHING illegal.
...on our channel.
I quite like City Steading Brews. Their videos are better than other mead channels in terms of providing answers to specific questions. The titles are easily searchable, and they usually tell you everything they're going to do and why at the beginning of each video, so you don't usually have to watch the entire video to get the information you need.
I also appreciate that they're not constantly brewing Potion of Shit Yourself. Doin' the Most, for example, is always backsweetening with sweeteners like lactose and erithritol that are indigestible to yeast and, consequently, also indigestible to many, many humans.
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Progress update:
My little bag of pectin arrived in the mail today. I eyeballed about ⅛tsp and dropped it in the rose petal infused mead. It seemed to have a pretty immediate effect. Fewer petals floating on top, more settling. I think it already looks a little clearer even though it's only been an hour or so.
The new half gallon batch I started on the 11th smells ... weird. Not like it's gone bad, but rather like the small amount of parsley I added (I was trying an experimental method of adding vitamins & minerals to the brew) was too much and it has altered the flavor in an undesirable way.
I was originally planning to use that for a saffron infused mead, but now I might use it for a lavender infused mead instead, since lavender should easily overpower any odd flavor left by the parsley.
I will use the batch I had intended for the lavender infused mead for my saffron mead. That batch was smaller than a half gallon though, so...
...I started 1 more backup batch.
I lied, slightly, when I said I was at capacity earlier. I still had 1 unused airlock and one drilled rubber stopper small enough to fit in one of the empty 750ml wine/bourbon bottles I never got around to recycling.
