Trads are fine, it's very much a fruit thing.
Next attempt I'll ask in advanced.
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This years agenda
- Thread starter Squatchy
- Start date
Next attempt I'll ask in advanced.
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For me: Bochet!
We have all these great methyglyns, melomels, cysers, and others. I want to explore this more- but with Bochets.
I really like mead but I must say (pun intended), I really love Bochet. Considering I like red wines more than whites, I guess this was to be expected.
I started 2 batches this year so far.
We have all these great methyglyns, melomels, cysers, and others. I want to explore this more- but with Bochets.
I really like mead but I must say (pun intended), I really love Bochet. Considering I like red wines more than whites, I guess this was to be expected.
I started 2 batches this year so far.
I'd really like to have a go at a bochet at some poiint too. Still experimenting with fruit and other things at the moment, got a Turkish Delight Mead penned "Aphrodizzyac" going right now. I'm not the biggest fan of Turkish Delight, but a couple of my friends asked me to make one for them so I thought I'd give it a go.
Keen to see the difference that Yeasts and Wood bring to bare on otherwise identical batches.
For the Wood input, i have Acacia, Ash, Cherry, Apple and various toasts of Oak infused with Sherry, Malt Whisky and Bourbon.
For the Yeasts : Usual Lavlin suspects Kv116,D47, RC 212, 71b and QA23. ( regret not having CY3079 in that mix ) having read Squatchys experiences with it.
Batches : JAO , TRAD , and various fruit meads. The Sloe berry mead being the one with the full 5 different yeasts on the go.
The Sloe berry with all purpose wine yeast and sugar makes a good wine so that was an obvious one to try for me.
Having moved and blended various JAO Variants to solve headspace issues, i have seen a few of them become better than the original brew. As a relative newb, it will mean jack to a serious brewer but, as the imbiber, it means a lot. Wood notes and blending of: same brew different yeast meads, will be the order of play this year.
For the Wood input, i have Acacia, Ash, Cherry, Apple and various toasts of Oak infused with Sherry, Malt Whisky and Bourbon.
For the Yeasts : Usual Lavlin suspects Kv116,D47, RC 212, 71b and QA23. ( regret not having CY3079 in that mix ) having read Squatchys experiences with it.
Batches : JAO , TRAD , and various fruit meads. The Sloe berry mead being the one with the full 5 different yeasts on the go.
The Sloe berry with all purpose wine yeast and sugar makes a good wine so that was an obvious one to try for me.
Having moved and blended various JAO Variants to solve headspace issues, i have seen a few of them become better than the original brew. As a relative newb, it will mean jack to a serious brewer but, as the imbiber, it means a lot. Wood notes and blending of: same brew different yeast meads, will be the order of play this year.
My project for this year will be conducting an experiment to see if I can build a data table that will reliably help to determine the ABV of a finished mead based on flash point of the ethanol, taking into account SG, additional additives, etc. The hardest part will be accumulating enough mead of differing known ABV to test. Will it pan out? No idea, but it includes mead and fire, so should be fun!
So... you're planning on making a more accurate potential alcohol calculator? There already are plenty of potential alcohol calculators out there. I think it would be easier to simply use one which you find through experience gives the most accurate results. Personally, I like the gotmead batch calculator
The application would be more for a poor man's way of determining ABV of a mead if you forgot to take a SG reading, prior to fermentation. Based on flash point at a specific temp you can determine % ethanol in a water/ethanol solution. The idea is to see if a similar reference table can be created for a water/honey/ethanol solution. I know, lots of other variables in that solution. It's not perfect, but it's a start and hopefully when the data is plotted out then a pattern will emerge. If not, then I drink the whole damn experiment!
Exactly! This would be an alternative and faster method to the spirit indication test, assuming it works. Especially, if you have access to a flash point tester, which I do.
Sounds like a truly worthwhile endeavor! I have wished on many occasions that there were an easy method for determining ABV of a finished mead when I have failed to take appropriate measurements during the process. Besides that, any reason to make more mead is a good thing 
My goal this year is to make a number of low ABV meads (short meads) using different yeasts and different varietals of honey.
