Starting making mead in Aug of last year. Here's my lineup so far.
Posted Feb 22, 2020, 4:12 PM UTC
2410
Does this qualify for r/foodporn? drools
3
How's the pineapple mead?
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It's in the process of aging. I've made it too sweet (OG 1150 FG 1030) and pineapple after fermitization doesn't give good taste. Hopefully with aging it will improve.
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You can always mix it into a wine spritzer to take down the sweetness. That'll be great in summertime, especially with that pineapple
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I'll keep it in my bag of tricks.
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I see, good luck! Damn 1030 FG is wickedly sweet indeed haha, nice abv though
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Damn. You been busy man. Looks great keep up the work and remember age does amazing things to mead
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Yo the ullage on the 2nd to last bottle is dangerously high. Looks like it pushed the cork up as well. You need to be especially careful with large 1.5L bottles as they can't handle as much pressure than their smaller counterparts and they generate more thermodynamic pressure because of just having more liquid. With all the sediment that's settled you might as well just rebottle it.
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Aware. I overfilled it.
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Test batch. Traditional. Turned into champagne like.
Trying to recreate champagne batch. Couldn't.
Blueberry melomel. Batch split into two - very dry and dry (backsweetened).
Attempt at Cyser. Not bad at all.
Created beer. Not bad. Too much hassle. Easier to buy in store.
Recreated cyser in the bigger batch. Needs to be semi-dry. Too sweet.
Attempt to recreate champagne from batch 1. Meh. Needs lots of aging.
Cranberries! Favorite creation so far. Very delish. 1016 sweetness is perfect. Drinkable right away.
Recipe from 100 years ago with various spices. Way too sweet (1050). Attempted to carbonate. Not enough sugar pills.
Black Cherry Plum Juice. Stalled at 1080. Failed batch.
Pineapple. Gives off weird after taste. Too sweet. (1030) Needs to age for a while.
Traditional with quality orange blossom honey and american oak. 1012. Very good. Still needs to age.
Fresh blueberries with quality wildflower honey. 1020. Needs slightly less sugar. Attempt to cold crash at desired sugar level so that I don't have to backsweeten.
Not pictured. Tart Cherry. Cold soaking at the moment.