I like to use a 5 gallon bucket for my primary fermenter. If you drill a hole near the bottom, you can add a tap to the bucket, and you won't need a siphon to rack it.
I am currently in second stage of an oaked orange blossom Cyser from the Big Book of Mead Recipes. I am curious to see if you would like to try it out as well around summertime apple harvest.
I've never seen anyone use fruit in the backsweetening process - this makes me very curious. I'd add some pectic enzyme at that point to hope to clear the mead a bit more.
Why would you use that honey in primary? That's a waste secondary back sweetening would have been a better idea and you wouldn't have used as much of it! You probably could have gotten twice as much using it to back sweeten with the same flavor.
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Guava mead would be spectacular
I like to use a 5 gallon bucket for my primary fermenter.
If you drill a hole near the bottom, you can add a tap to the bucket, and you won't need a siphon to rack it.
Another mesmerising insight. Also informative regarding eucalyptus honey 🍯
+ant7800 only trying to give the best and most effective bitsize chunks of knowledge 😜
whilst watching this I thought a raspberry and maple combo would be delicious!!
+ahoytherejode that sounds interesting! Might make it soon! what honey do you reckon?
I am currently in second stage of an oaked orange blossom Cyser from the Big Book of Mead Recipes. I am curious to see if you would like to try it out as well around summertime apple harvest.
Yes! I plan on getting back into it just after Easter 😃
Is there a second video on this to show what it looks like and tastes like?
I tried this Kiwi mead and didn’t understand fermentation at the time
😂
It turned out to be amazing.
appreciate that thanks!
Looking good!
+Keveno123 Thank you!! 🙏🏻 I'll be uploading some updates on the other social places soon!
Golden raspberry Mead would be good or wild strawberry
I've never seen anyone use fruit in the backsweetening process - this makes me very curious. I'd add some pectic enzyme at that point to hope to clear the mead a bit more.
The reason why is because that fruit can break apart and leave Floaties all in your batch.
Makes me curious how this turned out.
Why would you use that honey in primary? That's a waste secondary back sweetening would have been a better idea and you wouldn't have used as much of it! You probably could have gotten twice as much using it to back sweeten with the same flavor.
Honey in the primary is for the body of the Mead.
You are making light bodied Meads.
The mouthfeel won’t be enjoyable.