How does lutra
compare to cbc?
Why do you prefer ultra now?
compare to cbc?
Why do you prefer ultra now?
Lutra has a lager like crispness that I really enjoy in mead. It also has a huge temperature range (68-100 F) in which it makes fusel free mead. CBC can often throw some funky phenolics if it gets to hot.How does lutra
compare to cbc?
Why do you prefer ultra now?
It’s faster because I’ve spent a decade getting it perfected!How different is this to 1 month mead?
Hi BrayI've developed a recipe for mead that is clear and delicious with no off flavours in less than one month. It was found during the Belgian Yeast Ale Experiment I posted over at gotmead.com. I'll post the 1 & 5 gallon recipes.
Bray's One Month Mead aka "the BOMM" - 1 gallon
No heat method.
Added Orange Blossom honey to SG of 1.096 in 1 gallon jugs.
Added 3/4 tsp of 1:2 DAP:Fermaid K; also, add this at 2/3 and 1/3 sugar break.
Add 3/4 tsp potassium carbonate.
Shake like hell to aerate.
Pitched Wyeast 1388 - Belgian Strong Ale activated overnight.
Aerate daily by shaking.
Pitching temperature 68 F, but the temperature in my house fluctuates from 70-80 F with no off flavors.
The BOMM - 5 gallons
Smack Wyeast 1388 pack for overnight.
Pitch into 1.5 liter starter with 6 oz honey and pinch of Go Ferm.
Put on stir plate for 2-3 days before pitching.
Add 1 gallon OB honey to 3.5 gallons water.
Use a drill powered mixer to mix honey.
Dose the following at must creation, 2/3, & 1/3 sugar break.
1 tsp DAP + 2 tsp Fermaid K
Add 3/4 tsp potassium carbonate.
Stir again to aerate and add starter.
Add additional water to SG 1.096-1.1.
Degas daily for at least a week.
This mead is great at 24 days! Enjoy!
Hey Bray! This sounds like a great recipe . I heard you on the got mead podcast recently and really enjoyed all the knowledge you shared. I simply have one question???I've developed a recipe for mead that is clear and delicious with no off flavours in less than one month. It was found during the Belgian Yeast Ale Experiment I posted over at gotmead.com. I'll post the 1 & 5 gallon recipes.
Bray's One Month Mead aka "the BOMM" - 1 gallon
No heat method.
Added Orange Blossom honey to SG of 1.096 in 1 gallon jugs.
Added 3/4 tsp of 1:2 DAP:Fermaid K; also, add this at 2/3 and 1/3 sugar break.
Add 3/4 tsp potassium carbonate.
Shake like hell to aerate.
Pitched Wyeast 1388 - Belgian Strong Ale activated overnight.
Aerate daily by shaking.
Pitching temperature 68 F, but the temperature in my house fluctuates from 70-80 F with no off flavors.
The BOMM - 5 gallons
Smack Wyeast 1388 pack for overnight.
Pitch into 1.5 liter starter with 6 oz honey and pinch of Go Ferm.
Put on stir plate for 2-3 days before pitching.
Add 1 gallon OB honey to 3.5 gallons water.
Use a drill powered mixer to mix honey.
Dose the following at must creation, 2/3, & 1/3 sugar break.
1 tsp DAP + 2 tsp Fermaid K
Add 3/4 tsp potassium carbonate.
Stir again to aerate and add starter.
Add additional water to SG 1.096-1.1.
Degas daily for at least a week.
This mead is great at 24 days! Enjoy!
How dry were those meads? How old when tasting?Hi Bray
Hey Bray! This sounds like a great recipe . I heard you on the got mead podcast recently and really enjoyed all the knowledge you shared. I simply have one question???
How do I get a really full flavored melomel mead!??? I've been at this for about 9 Mos. And about 12 meads. (Still a beginner for sure. But no matter what I do ....(fruit in primary,secondary or both) I just can't seem to get it the way I want. I have used many different fruits, and the last few I added ALOT of fruit to secondary but still not that delicious,full bodied fruit bomb of a flavor I'm striving for. I've tried different honeys and different yeasts but to no avail Without giving away to many of your trade secrets can you give me any helpful hints?? Thanks
What kind of fruit mead are you wanting to make? I’m happy to help, but each fruit has different tricks. Tell me the fruit you are attempting and I’ll help.Hi Bray
Hey Bray! This sounds like a great recipe . I heard you on the got mead podcast recently and really enjoyed all the knowledge you shared. I simply have one question???
How do I get a really full flavored melomel mead!??? I've been at this for about 9 Mos. And about 12 meads. (Still a beginner for sure. But no matter what I do ....(fruit in primary,secondary or both) I just can't seem to get it the way I want. I have used many different fruits, and the last few I added ALOT of fruit to secondary but still not that delicious,full bodied fruit bomb of a flavor I'm striving for. I've tried different honeys and different yeasts but to no avail Without giving away to many of your trade secrets can you give me any helpful hints?? Thanks
Well I've been really trying with the triple berry mix ( raspberry,blueberry and blackberry) and I have attempted with pineapple several times but just can't get that pineapple flavor.What kind of fruit mead are you wanting to make? I’m happy to help, but each fruit has different tricks. Tell me the fruit you are attempting and I’ll help.
And just blueberry by itself as wellWell I've been really trying with the triple berry mix ( raspberry,blueberry and blackberry) and I have attempted with pineapple several times but just can't get that pineapple flavor.
They all finished off dry between 12 and 14 %How dry were those meads? How old when tasting?
Tasting all the way through and again at around a monthThey all finished off dry between 12 and 14 %
That's the problem! I'm afraid you'll need some sugar left to get that fruit taste. That plus enough time in the bottle, usually about a year, sometimes half a year suffices.They all finished off dry between 12 and 14 %
I agree with the rest of the folks here. If you want a fruit bomb, you need 2 things:Well I've been really trying with the triple berry mix ( raspberry,blueberry and blackberry) and I have attempted with pineapple several times but just can't get that pineapple flavor.
Gotcha. I will the this info and be back to the drawing board ASAP. thank you Bray! Much appreciated!I agree with the rest of the folks here. If you want a fruit bomb, you need 2 things:
1. 3-5 lbs of fruit per gallon
2. Sweet mead. The fruit just doesn’t pop unless you are at least 1.020 FG.
Try these two meads as examples:
1. Berry: https://denardbrewing.com/blog/post/berry-bomm/
2. Pineapple: https://denardbrewing.com/blog/post/boat-drink/
Ok, sounds like you need a better foundation in mead making. Go read this to answer a lot of questions you didn’t know you had: https://www.omnimead.com/beginner-mead-making-course-usMy only question now is, when I reach that desired sweeter final gravity, do I just stop the fermentation by stabilizing ? Or should use less honey? More honey ? I'm not sure exactly how to reach my desired final gravity ?
Thank you very much. I am definitely still at novice level but am serious about this. I have seen so many different opinions on this. It's hard to know which is the right way. I greatly appreciate you're helpOk, sounds like you need a better foundation in mead making. Go read this to answer a lot of questions you didn’t know you had: https://www.omnimead.com/beginner-mead-making-course-us
That's the problem! I'm afraid you'll need some sugar left to get that fruit taste. That plus enough time in the bottle, usually about a year, sometimes half a year
That's a valid and the easiest approach you can take. Three resulting mead will be quite strong.Okay so in order to achieve a sweeter final gravity/mead I should add more honey to the must than the yeast can handle ? So when they are done , this is residual sweetness ? I apologize if these questions are of a beginner nature. There are so many different voices saying so may different things. I understand mead processes are a very objectionable thing. But there is also the right way. Thank you so much
Thank you very much for the helpThat's a valid and the easiest approach you can take. Three resulting mead will be quite strong.
Keep in mind, the stronger the mead, the longer it usually takes to age. A high abv mead often takes 2 years+ to be at it's peak. By that time the fruit will have faded probably quite a bit so I am not sure if this is the best approach for a fruity mead.Thank you very much for the help
Sounds good. Thus far I am bulk aging my stuff. And haven't ventured into the carbonation side of things yet. I have my carboy in a small tub with a little water and a wet towel with a fan to keep the temp coo and degassing twice a day. Still refining my process. I was recently gifted just over 2 lbs (34 oz.) Of German cherry blossom honey . From what I have researched it is quite rare and hard to come by. I don't want to waste that on bad process. Thank you for sharing your knowledge much appreciatedKeep in mind, the stronger the mead, the longer it usually takes to age. A high abv mead often takes 2 years+ to be at it's peak. By that time the fruit will have faded probably quite a bit so I am not sure if this is the best approach for a fruity mead.
I have done fruity meads at about 12% abv which were well rounded after 0,5 to 1 year and the fruit was popping. I used pasteurization. It can be dangerous if not done correctly, however, I have never had issues. Only one or two cracked bottles with carbonated beverages but never with still meads. You can look it up in the cider section of this forum.
It is basically letting the mead ferment out, amount of honey adjusted to desired abv, then letting it clear on it's own, aftwards transfer to bottling bucket and back sweetening in the bottling bucket, capping or corking the bottles and then heating them in a waterbath to about 65C for 15-20 minutes. Or raise the temp to 68 and turn the heat off and let it cool on it's own. That way the yeast is killed and the sugar level in the bottles should stay stable.
I know that everybody writes about "degassing" during active fermentation, but that is actually not a thing. The CO2 that is forced out of solution is replaced by the active yeast with newly excreted co2 within a really short time frame, so there is no actual benefit from the release of gas during active fermentation. BUT it is beneficial to rouse the yeast and this is also what you are doing when "degassing", so keep on doing that!Sounds good. Thus far I am bulk aging my stuff. And haven't ventured into the carbonation side of things yet. I have my carboy in a small tub with a little water and a wet towel with a fan to keep the temp coo and degassing twice a day. Still refining my process. I was recently gifted just over 2 lbs (34 oz.) Of German cherry blossom honey . From what I have researched it is quite rare and hard to come by. I don't want to waste that on bad process. Thank you for sharing your knowledge much appreciated
It is very creamy and very light. I am anxious to use it. Was leaning towards a traditional meadI know that everybody writes about "degassing" during active fermentation, but that is actually not a thing. The CO2 that is forced out of solution is replaced by the active yeast with newly excreted co2 within a really short time frame, so there is no actual benefit from the release of gas during active fermentation. BUT it is beneficial to rouse the yeast and this is also what you are doing when "degassing", so keep on doing that!
As for the honey, I have never seen Kirschblütenhonig here, but my guess is that it must be possible to find somewhere in the cherry growing regions. Never seen it though! how does it taste? ... I have actually no idea where cherry growing regions are here in Germany. I know where they grow apples though.
I know that everybody writes about "degassing" during active fermentation, but that is actually not a thing. The CO2 that is forced out of solution is replaced by the active yeast with newly excreted co2 within a really short time frame, so there is no actual benefit from the release of gas during active fermentation. BUT it is beneficial to rouse the yeast and this is also what you are doing when "degassing", so keep on doing that!
As for the honey, I have never seen Kirschblütenhonig here, but my guess is that it must be possible to find somewhere in the cherry growing regions. Never seen it though! how does it taste? ... I have actually no idea where cherry growing regions are here in Germany. I know where they grow apples though.
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