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All bottled and happy! Super great stuff here pushing about 14.2% abv
All the yummy!
All the yummy!
Category All / All
Species Unspecified / Any
Size 1280 x 960px
File Size 204.7 kB
Well it was part of a trade so it's fair. I acquired something very nice for it... http://www.furaffinity.net/view/12466251/
Hello!
I would first pick up this book.
The Compleat Meadmaker by Ken Schramm
http://www.amazon.com/The-Compleat-.....hramm+complete
After you have acquired that I would buy yourself a few basic things.
Yeast Nutrient
Yeast Energizer
Wine Yeast or equivalent.
6.0-6.5 Gal Glass or PET carboy for fermenting or you can get a 5-10 Gal fermenting bucket.
A pot or kettle to blend the honey and water in to allow for heat for 10 minuets. (Go larger in case you plan to make beer at some point. You will be glad you did!!!)
Thermometer for watching the heat.
Airlocks and bungs for the carboy. (you could buy some hose that fits the bung hole that allows for blow off from super active meads. This can happen and makes a mess if it does)
That's the basics and will get you started on most meads.
If you use fruit, Freeze it first or buy frozen. Helps prevents rogue bacteria from getting into your mead.
To get the best infusion of flavors, use a blender with the frozen fruit after sanitizing it and make it into a frozen smoothie. (you can add filtered water if needed to reduce viscosity)
Best of luck and if you need more help poke me on my email.
SeanB[at]SLABrewing.com
I would first pick up this book.
The Compleat Meadmaker by Ken Schramm
http://www.amazon.com/The-Compleat-.....hramm+complete
After you have acquired that I would buy yourself a few basic things.
Yeast Nutrient
Yeast Energizer
Wine Yeast or equivalent.
6.0-6.5 Gal Glass or PET carboy for fermenting or you can get a 5-10 Gal fermenting bucket.
A pot or kettle to blend the honey and water in to allow for heat for 10 minuets. (Go larger in case you plan to make beer at some point. You will be glad you did!!!)
Thermometer for watching the heat.
Airlocks and bungs for the carboy. (you could buy some hose that fits the bung hole that allows for blow off from super active meads. This can happen and makes a mess if it does)
That's the basics and will get you started on most meads.
If you use fruit, Freeze it first or buy frozen. Helps prevents rogue bacteria from getting into your mead.
To get the best infusion of flavors, use a blender with the frozen fruit after sanitizing it and make it into a frozen smoothie. (you can add filtered water if needed to reduce viscosity)
Best of luck and if you need more help poke me on my email.
SeanB[at]SLABrewing.com
I do know about this but I won't do this. The reason for this is if you wanted to create a brand or flavor that you can repeat over and over.
Are you going to open your own Brewing Co. or brew 25-50 gallons of mead all the time or have a event to brew for that is going to consume upwards of 100 gal?
I don't because this is what you would do if you planned to have a consistent yeast for a set beer,wine,mead brew. Only larger breweries do this because it's cost effective for them and it keep the flavor profile they have designed for a set beer,wine or mead.
Your free to make a yeast starter or anything really but just remember that you could contaminate your yeast if use it from batch to batch and end up spoiling a batch of beer,wine,mead later on from it.
I have been using single dry packets of yeast and never had any problems.
your best option is to just use single packets and make a yeast starter if you really want it to jump start the fermentation process.
You can use keep a batch of your own but it's a lot of work to make sure it stays active and healthy. it's just better to start fresh with a new batch of dry yeast as a home brewer.
Are you going to open your own Brewing Co. or brew 25-50 gallons of mead all the time or have a event to brew for that is going to consume upwards of 100 gal?
I don't because this is what you would do if you planned to have a consistent yeast for a set beer,wine,mead brew. Only larger breweries do this because it's cost effective for them and it keep the flavor profile they have designed for a set beer,wine or mead.
Your free to make a yeast starter or anything really but just remember that you could contaminate your yeast if use it from batch to batch and end up spoiling a batch of beer,wine,mead later on from it.
I have been using single dry packets of yeast and never had any problems.
your best option is to just use single packets and make a yeast starter if you really want it to jump start the fermentation process.
You can use keep a batch of your own but it's a lot of work to make sure it stays active and healthy. it's just better to start fresh with a new batch of dry yeast as a home brewer.
It wound up coming out ridiculously sweet, lol.
Green tea taste is awesome, and the honey added something like a ... Sucrete (the sweet cough drop) tingle. Definitely mot bad, but also something to dilute with ice.
I was happy because it actually came out close to what I was expecting. (Was inspired by the 'White Gold Tower' recipe from Skyrim) Using lactose was an resting experience.
Green tea taste is awesome, and the honey added something like a ... Sucrete (the sweet cough drop) tingle. Definitely mot bad, but also something to dilute with ice.
I was happy because it actually came out close to what I was expecting. (Was inspired by the 'White Gold Tower' recipe from Skyrim) Using lactose was an resting experience.
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