happy New year to you all :drunk: I haven't been to bed yet but I'm not long home and I thought I'd brew something before I fall over. decided on mead, so into the DJ went a bag of frozen forest fruits, three jars of honey and the yeast etc. I'm not sure how to manage pics on my kindle :wha: (killed the laptop just before Xmas) so I'll wait til I'm a bit more sober before trying to figure it out. it looks cool though, smells great, just have to try to leave it alone for a while. goodnight :drunk: :drunk: :drunk:
New year's mead
- Thread starter Gayle
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DirtyCaner
Landlord.
Good work! Very productive after a night out!!! :
Manitude
Member
Mead with forest fruits? Is this (relatively) standard practice or a moment of "inspiration"?
I'm thinking of making up some mead myself in a week or two, if this fruit works out for you then I'll probably give it a go with them in.
I'm thinking of making up some mead myself in a week or two, if this fruit works out for you then I'll probably give it a go with them in.
DamageCase
Well-Known Member
What Yeast did you use for this? I'm wanting to make some Mead soon as well. That way it'll be good and ready for this Christmas 
strictly speaking I suppose it's not a mead, but a melomel, due to the added fruit. It seems to have just finished fermenting, I'll leave it in there another week or so and then rack, probably onto more fruit. It probably had a rather high og so I'll need to check that before adding more fruit! it was supposed to be either a blueberry or strawberry melomel but it was cheaper to buy a bag of mixed fruit.
I think I just used youngs super wine yeast compound as that's all I had, I've also used high alcohol/ dessert yeast and champagne yeast and both of those have produced 14+% meads, I can't comment on the effect on taste though, as none are really ready to drink yet. I plan on leaving for at least 6 months in the bottle before tasting!
taking on some advice from elsewhere on the internet, I added a dose of nutrient on brewday and a half dose a few days later, and some pectolase. I can't wait to be making more mead but it takes up a DJ for at least 4 months.... need more DJs methinks....
I think I just used youngs super wine yeast compound as that's all I had, I've also used high alcohol/ dessert yeast and champagne yeast and both of those have produced 14+% meads, I can't comment on the effect on taste though, as none are really ready to drink yet. I plan on leaving for at least 6 months in the bottle before tasting!
taking on some advice from elsewhere on the internet, I added a dose of nutrient on brewday and a half dose a few days later, and some pectolase. I can't wait to be making more mead but it takes up a DJ for at least 4 months.... need more DJs methinks....
