Recent content by Sasquatch

Has anybody ever made mead with this or at least knows what this honey tastes like? I came across it online, the description doesn't really say a whole lot. "Yaupon Holly Honey has a strong bold flavor with a slight earthy note. A richer, bolder flavor than our Mesquite or Clover varietals"...

I've never tried D254. The Lalvin page says: "It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C (82°F)." I've used RC212 and BM 4x4 in cherry mead though. At first the RC212 seemed like it stripped...

Come to think of it, this may be part of it. I eat a really clean diet; I looked through my fridge and the only thing that has any preservatives other than salt or vinegar is a jar of sauerkraut, and so I'm probably not used to ingesting those types of chemicals on a regular basis. I also...

No worries. I'm actually a pretty light drinker, however I'm a pretty big guy because I've been lifting weights since I was in high school which has been about 25 years now, so body size might play a factor.

As to improving the flavor of the mead, aging definitely does help. However the type of yeast you use and the particular fruit you use will make a difference, and things like fermentation temperature and nutrients will also play a big part in the end result. There's so many variables and...

Do you happen to remember what kind of honey you used? Enquiring minds want to know. Congratulations on it coming out so tasty! There's nothing so satisfying as enjoying a fine bottle you made yourself that you know you is better than anything you can buy in any store. You've got greater...

So, after brewing different meads for a few years now, I've noticed something different about home brewed alcohol vs. commercially purchased alcohol. Specifically, it seems to me that home brewed alcohol seems to give me--for lack of a better description--a "cleaner" buzz. It comes on...

You shouldn't have any problem at all. I make bunches of cherry mead every year using frozen montmorency cherries. Slightly crushing the fruit with something like an empty liquor bottle and adding a bit of pectic enzyme to the must will definitely help extract more juice from the fruit. Your...

Hello All! I've got a question on yeast choices for cherry mead. I've been making cherry mead with frozen, no-sugar-added montmorency cherries and clover honey from Costco for a few years now. I've always used Lalvin 71B because it softens the acid a bit and produces an outstanding flavor...