View Full Version : Are grains ever left in the fermenter when making braggots?

11-25-2015, 04:01 PM
I was hoping to recreate Sumersolstice's Autumn Spiced Braggot (link to recipe below) for my 3rd mead but I am a little confused. I posted in the Patron recipes section a couple days ago but thought this might be a better place to get a response. In the recipe there is no mention of siphoning the wort into a different container before pitching the yeast. It seems to say that the grains should be left in for the fermentation, which I had assumed would make hay-flavored alcohol. Does anyone know if I am right to assume the grains, hops, and peppercorns are removed before pitching? I tried searching for the answer here and elsewhere and I suspect I am correct, but am not certain. Thanks for your time in reading this!


11-25-2015, 06:01 PM
Yes, they would be removed. Otherwise, the astringent tannins would be extracted from the grain.

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11-25-2015, 07:35 PM
That's what I was thinking, but was too inexperienced to be sure of. Thank you very much!