Gardening, canning, pickling and everything related
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GWG8541 I am interested in mead too. Let me know how that works out.
Ridley Acres Will do. My youngest son has been making Mead for a few years. Him and my oldest son bottled some that is super sweet and about 10% , its on the floor in this picture. It was my oldest boys batch that he claimed “stalled out” while fermenting. I know they are experimenting with different types of yeast and the addition of various spices right now. The white bucket has a Cherry Mead fermenting. My youngest made a batch in his apartment last year and it was really good, so this is batch 2. The dark batch in the carboy has alot of spices added.
“You never really die until you end up on the wall at a Cracker Barrel”
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Was given an antique honey extractor just in time for late summer harvest.
Derusted, painted, and coated with epoxy.
Had one really productive hive this year that I was able to split and still pull 6-7 gal of honey.
Ridley Acres Great job reconditioning, love finding old things that are still useful and putting them back in working condition.
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Was given an antique honey extractor just in time for late summer harvest.
Derusted, painted, and coated with epoxy.
Had one really productive hive this year that I was able to split and still pull 6-7 gal of honey.
Ridley Acres nice job. Knowing the work you put into it must make the honey taste even better.
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Ridley Acres Will do. My youngest son has been making Mead for a few years. Him and my oldest son bottled some that is super sweet and about 10% , its on the floor in this picture. It was my oldest boys batch that he claimed “stalled out” while fermenting. I know they are experimenting with different types of yeast and the addition of various spices right now. The white bucket has a Cherry Mead fermenting. My youngest made a batch in his apartment last year and it was really good, so this is batch 2. The dark batch in the carboy has alot of spices added.
GWG8541 I have made mead and wine for awhile. The different yeast strains have different levels of alcohol tolerance, that could cause a stalled fermentation. Also, the different yeasts will impart different aromas and flavors. And a hangover from mead is one you will remember.
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any type of fermation is its own thing the best thing you can do is to ask your local brewer supply or wine maker supply for more information they can put you in the right direction
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I primarily brew beer, but have made mead on a couple of occasions. FWIR, mead definitely needs a yeast strain that is alcohol tolerant since the final alcohol levels are so much higher than beer.
Also, honey does not have the natural yeast nutrients that barley malt has. That means you have to had add a yeast nutrients to the must in order to get optimum fermentation.
Also, they usually recommend agitating the fermenter vigorously each day early in the fermentation to help remove the dissolved CO2 gas and get oxygen dissolved into the must. Yeast needs oxygen to grow properly.
Failing this, the fermentation can stall out early resulting in an overly sweet mead. -
Ridley Acres Will do. My youngest son has been making Mead for a few years. Him and my oldest son bottled some that is super sweet and about 10% , its on the floor in this picture. It was my oldest boys batch that he claimed “stalled out” while fermenting. I know they are experimenting with different types of yeast and the addition of various spices right now. The white bucket has a Cherry Mead fermenting. My youngest made a batch in his apartment last year and it was really good, so this is batch 2. The dark batch in the carboy has alot of spices added.
GWG8541 Interesting.
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GWG8541 Interesting.
lkrfletcher
Had just a few greasy beans ready to can last night! Usually dont last long! -
I primarily brew beer, but have made mead on a couple of occasions. FWIR, mead definitely needs a yeast strain that is alcohol tolerant since the final alcohol levels are so much higher than beer.
Also, honey does not have the natural yeast nutrients that barley malt has. That means you have to had add a yeast nutrients to the must in order to get optimum fermentation.
Also, they usually recommend agitating the fermenter vigorously each day early in the fermentation to help remove the dissolved CO2 gas and get oxygen dissolved into the must. Yeast needs oxygen to grow properly.
Failing this, the fermentation can stall out early resulting in an overly sweet mead.processhead Verka Mead yeast is what I use for all my mead. It’s ugly when it comes out of the package since they scrape it straight out of the barrel. You get grape seeds and all. It works very well, tolerates high alcohol levels as well, up to 18%.
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lkrfletcher
Had just a few greasy beans ready to can last night! Usually dont last long! -
Nice haul of tomatoes!Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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lkrfletcher
Had just a few greasy beans ready to can last night! Usually dont last long! -
Tex_77 Still waiting from mine too turn. Starting to get some Agassiz tomatoes now.
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processhead Verka Mead yeast is what I use for all my mead. It’s ugly when it comes out of the package since they scrape it straight out of the barrel. You get grape seeds and all. It works very well, tolerates high alcohol levels as well, up to 18%.
johnsbrewhouse said in Gardening, canning, pickling and everything related:
processhead Verka Mead yeast is what I use for all my mead. It’s ugly when it comes out of the package since they scrape it straight out of the barrel. You get grape seeds and all. It works very well, tolerates high alcohol levels as well, up to 18%.
Would this produce a sweet mead or be on the dry end?
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Tex_77 - Great looking tomatoes
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RON PARRISH love greasies
GWG8541 They are a pain to can but well worth it!Garden is wearing me out.Had to make 14 quarts of tomato juice last night because I wont be home all weekend and was afraid they wouldnt last.I also have about 1/2 bushel of bananna peppers and not sure what to do with them.Any ideas anyone?
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I would think about canning them in jars maby tall jelly jars
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johnsbrewhouse said in Gardening, canning, pickling and everything related:
processhead Verka Mead yeast is what I use for all my mead. It’s ugly when it comes out of the package since they scrape it straight out of the barrel. You get grape seeds and all. It works very well, tolerates high alcohol levels as well, up to 18%.
Would this produce a sweet mead or be on the dry end?
Ridley Acres I buy the sweet mead yeast. I don’t care for dry wines.
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Can’t wait until tomatoes are ready here, Already have orders for spaghetti sauce from my wife and niece, down to 2 quarts from last year, going to have to make more this year.
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GWG8541 They are a pain to can but well worth it!Garden is wearing me out.Had to make 14 quarts of tomato juice last night because I wont be home all weekend and was afraid they wouldnt last.I also have about 1/2 bushel of bananna peppers and not sure what to do with them.Any ideas anyone?
RON PARRISH I give alot away. I can my banana peppers, I’ve never froze banana peppers, but I do freeze bell and jalapenos after dicing them up and packaging in to various amounts for recipes, I vac pack them and freeze for later used in chili and any other dish calling for them.
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