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Tag: mead

The Last 3 Mead Yeast Strains You'll Ever Need

The Last 3 Mead Yeast Strains You’ll Ever Need

Posted on December 7, 2018 by David Doucette
I got to thinking, what are some of the best mead yeasts I’ve ever used? Next I tried to figure out what my top three yeasts would be, assuming I could only brew with those for the remainder of ... Read More
Blood Orange Cranberry Melomel Mead

Blood Orange Cranberry Melomel Mead

Posted on February 26, 2018May 29, 2018 by David Doucette
The last time I brewed a non-sour mead was August of 2016, a Strawberry Cherry Melomel, which did turn out excellent. So I figured 18-ish months was long enough. This was more of a spur of the moment... Read More
Wild Mead: Sour Meadmaking Book Update

Wild Mead: Sour Meadmaking Book Update

Posted on September 26, 2017September 28, 2017 by David Doucette
I’m happy to announce that Wild Mead, a book about sour meadmaking, is very close to completion. There will be a Kickstarter launch to help curb a few costs associated with the final production,... Read More
Sour Mead with Wyeast Roeselare Blend

Sour Mead with Wyeast Roeselare Blend

Posted on September 20, 2017May 29, 2018 by David Doucette
Fired up a new sour mead back in July, and I’m just now getting to it. I’ve been very busy working on some final details for the sour mead book. This recipe is very similar to my original ... Read More
Pectin Haze in Mead - Survey Analysis

Pectin Haze in Mead – Survey Analysis

Posted on August 16, 2017February 26, 2018 by David Doucette
A few months ago, I released a post about pectin haze in mead with some of my thoughts and theories about it. You can find that here, but the gist of the articles asks about what fruit treatments are ... Read More
The Curious Case of Pectin Haze in Mead

The Curious Case of Pectin Haze in Mead

Posted on May 23, 2017July 24, 2017 by David Doucette
This one has boggled me quite a bit. It’s about pectin. More specifically pectin haze. Over the years, I’ve brewed several fruit meads that have used different approaches in regards to add... Read More
Berliner Braggot Mead Using A Partigyle Mash

Berliner Braggot Mead Using A Partigyle Mash

Posted on May 17, 2017July 24, 2017 by David Doucette
I decided to use a partigyle mash to get some extra wort to create a braggot from a separate brew day. I’ve been working a few methods to put sour and funky meads together, and this stands as an... Read More
Making a Sour Mead with Lactobacillus Plantarum

Making a Sour Mead with Lactobacillus Plantarum

Posted on March 15, 2017May 22, 2018 by David Doucette
Decided to fire up another sour mead this last week. This time without any brettanomyces or pedioucoccus. I’ll be souring this mead exclusively with L. Plantarum caplets. This allows the mead to... Read More
Yeast Nutrient in Hydromels

Yeast Nutrient in Hydromels

Posted on January 24, 2017July 24, 2017 by David Doucette
Yeast nutrient is a big part of meadmaking. Especially so in meads with ABV’s reaching over 12%. Care must be given to your nutrient schedule to ensure a healthy ferment free of off flavors and ... Read More
Strawberry Cherry Melomel Tasting

Strawberry Cherry Melomel Tasting

Posted on September 30, 2016September 30, 2016 by David Doucette
This hydromel is fruity and bright, and really easy to make. It’s a simple 8.25% melomel that is fermented cleanly at a cool temp and then aged on strawberries and cherries until clear. I only g... Read More
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