Tag: mead
Blood Orange Cranberry Melomel Mead
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
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
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
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
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
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
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 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