Gone from 19 to 18 in 2 days. Have now added kieselsol for clearing. SO I should still use the normalt amount of priming sugar?

Braggot Yeast: Mangrove jack's mead M05 (works for up to 18 %) OG 85, FG 18 (almost no movement for 2 days) Does it at all need priming sugar?

Thank you! I'm making mead, and thought rhubarb and strawberries would be a nice combo. Set on making all meads I can think of, I've made 23 this year alone, though 5 went down the drain. Having fun :)

I make BOMM meads, so my goal is just one gallon :) I figure I can slow juice the rhubarb and boil the strawberries, before sterilise and blending.

Before cold brewing rhubarb and strawberries with yeast and sugarwater, I would like to find the right amount of taste. Would cold brewing in plain water give the same taste results? Stroger Novice

.. so when I let it completely ferment to FG 1.000, add sugar til backsweeten to 1.006 (safe zone for not making co2) + sugar as recommended to make some co2, I should be safe?

It might be a noob question, but I don't understand the difference between backsweetening and priming. If I let it ferment to FG 1.000 and backsweeten with honey to 1.006 what will that do when it comes to carbonation? I just ask because it seems I need less sugar for priming than sweetening...

Omg right you are! :) Thank you :)

A 1 gallon batch with 2,5 lb honey gives me an OG of 1.090 when measuring, but the recipe editor suggests an OG of 1.105. Is it something in my equipment profiles that I should adjust? The honey isn't heated at all, just added when the water has cooled to about 104F. To comparison, the mead...

I've tried to translate this video, to show off my mad skills to the world ... :)

You could start with a (perhaps boring) base mead: water, honey, yeast and nutrients. Get the basics right. You could also just boil a tea for 15 minutes out of almost anything with taste or bitterness and add it, either with the fermentation or when racking afterwords. A good place to go for...

A short week on bottle: Smell: A mix of 2/3 coffee and 1/3 black malts. Smells quite good. Good balance. Not too sweet. Taste: Coffee pops right out but is quickly replaced by a shortlived bitterness. The black malts make an entrance, but the quite potent coffee is what stays in the after...

I'm at the moment fermenting a (coarsely ground) black pepper mead. I plan to let it ferment completely out, to 18 %, and add a bit more honey to back sweeten, to 1.010. Adding the rest when pouring. Hoping and praying it will give me joy (or perhaps a joyfull headache or two).

I'm considering adding just the tomat juice before bottling, and the sauces only when drinking.

Will tabasco- and worcester sauce in mead make it go bad? Some say the vinager in the sauces can have a negative effect. I'm making a 1 gallon batch, adding tomato juice and the sauces after fermentation (yes, a bloody mary mead :) )

The old wives told me 25, but ok :)

The small amount of malt doesn't qualify it to be a braggot. And I'm not really going for å coffee mead, just want to see what I get when combining the ingrediens Might be shit, might be gold

I think I've found a good blend already, having 3-4 attempts on the kitchen counter :) Thought I'd stop it at 1.006, not too sweet because of the lack of bitterness. But we'll see when sweetening after fermentation.

Just an update: Now having tried the ingredients the only taste I get is ashes with some coffee. But still I suppose I have to go through with it, hoping the honey from the Brazilian mountains will back me up. Even thought of a name; silent, dark and sad. From a Norwegian song about taking a...

Using the malt as colour / flavor / body :) I'll do a test with the ingredients first, to see / taste what I get when combining them.