Recent content by TheSeed

I don't have any set acid levels written down, as we always adjust each batch individually. Every batch we've done has room for improvement, so even though we've completed and bottled well over a hundred different things, I don't have any recipes that I would repeat exactly the same way. We have...

I've only ever had a fermentation get stuck due to lack of proper nutrition. What kind of nutrients did you use? Also you said you did 1/3rd at the beginning, and another 1/3rd after the sugar break. Seems you are missing another third in that explanation. Personally, I have had better...

Many, if not most of the mead makers I am acquainted with will front load acids and tannins. I prefer to wait a while after stabilizing for my acids so the bulk of the yeast and particulates can fall out and I can balance to taste more accurately. I never make assumptions about how much of...

Don't forget your nutrients! For most things I make, I rehydrate my yeast in GoFerm Protect Evolution, and then feed the must Fermaid O split over 3 days, 24, 48 and 72 hours after pitching yeast. If it's difficult to access yeast nutrients beyond just generic stuff (which is DAP + urea and in...

Herbs and spices I've used in mead/wine: Herbs (comments are taste from my personal outcome, NOT established collective information) *Rose petals - smooth but noticeably floral *Rose hips - more fruit but still smooth and tad floral Rose hips+petals together - Fruity and aromatic, leaning more...

Honey is much different than using sugar. Each varietal (e.g. wildflower, clover, sourwood, etc.) will convey different subtle flavors, and the same honey can taste different when fermented by different yeasts. The fermented taste is different than just alcohol and honey, same as when you...

I was linked here to read a particular thread, by brewer, maker and YouTube host BC of Doin' The Most Brewing (formerly just Doin' The Most) https://www.youtube.com/@DointheMost I feel he deserves a shout since he's the reason I am here now.

Hello everyone. My name is Gavin. Aside from my first name I am very withholding of personal details online, so I apologize if you were expecting to hear/ask about my age, location, etc. I'll just say I live in the central United States with my brother, and I'm old enough to kind of remember the...

Mead maker here (above all else). As others have pointed out, it sounds like your son used (what I call) a super-dark like avocado blossom or buckwheat honey. One of my first yeast comparison trials in early 2021 was a run of six half-gallon avocado blossom honey meads (~2½ bottles each, when...