Strawberry mead (right) joins the strawberry wine for aging and clearing. Both 14% @ 1.0304yr ⋅ Radimus68 ⋅ r/mead
Converting a Portuguese dessert into a mead. Starting with bochet honey and roasted pineapple. Will be getting cinnamon, star anise, orange zest and ginger in secondary4yr ⋅ Radimus68 ⋅ r/mead
Jack-ette, 17%abv vanilla oaked acerglyn. 100 points honey, 30 points maple, fermented dry than soaked on oak spiral and vanilla. Backsweetened to 1.0104yr ⋅ Radimus68 ⋅ r/mead
Keezer is getting closer to being complete. Basically just the tile and epoxy countertop4yr ⋅ Radimus68 ⋅ r/mead
I ran over to my bottle distributor to restock and they had these cool 375ml moonshine bottles. So I picked up a few cases of them. Looks perfect for the acerglyns I'm making now.4yr ⋅ Radimus68 ⋅ r/mead
I've been making mead for about 3 years now. Worked on refining the process and felt that I had gotten to the point of working on the art of mead making after managing the science of it. I was very surprised (shocked). You never know how your product is, unless you try.4yr ⋅ Radimus68 ⋅ r/mead
Bloom your yeast before adding to primary... helps to ensure the yeast is viable as well as less shock.4yr ⋅ Radimus68 ⋅ r/mead
Before / after filtering with the buon vino minijet. Pinapeno de la Flores is ready for bottling4yr ⋅ Radimus68 ⋅ r/mead
The fruit steamer/juicer is the way to go. Freeze it, thaw it, steam it, use it. And the pulp makes jam :)4yr ⋅ Radimus68 ⋅ r/mead
10.5lbs of fresh, frozen Cotton Candy Grapes and pectic enzyme. I'll mash them tonight and bag the mash to squeeze the juice out. Tomorrow it gets 71b, fermaid-o and enough Orange Blossom honey to get to 1.130. Once finished mostly dry, I'll rack to secondary, stabilize and rest on more grapes4yr ⋅ Radimus68 ⋅ r/mead
Since we are sharing pics of our mead rooms. Here is mine at the moment. Which also counts as proof of my wife's love and tolerance4yr ⋅ Radimus68 ⋅ r/mead
Assorted batches. They were rushed and are a bit cloudier than I'd have preferred.5yr ⋅ Radimus68 ⋅ r/mead
Pinapeno de Flores (pineapple, jalapeno and hibiscus, twist of lime, FG1.024) aging to clear... a few weeks or so and I'll filter and bottle4yr ⋅ Radimus68 ⋅ r/mead
The second acerglyn for the quarterly competition. Resting on potato chips and cigarillos.4yr ⋅ Radimus68 ⋅ r/mead
The same pineapple jalapeno mead i posted yesterday, but after the hibiscus infused overnight. Bottling tonight.5yr ⋅ Radimus68 ⋅ r/mead
Cotton candy grapes for pyment, 9 lbs for 1 gallon batch... OB honey and cotes des blanc. Aiming for 12%5yr ⋅ Radimus68 ⋅ r/mead
New experiment. Una Paloma Rosado Palomas are similar to margaritas, but with grapefruit juice instead. Dry OB mead @ 14%, freeze concentrated grapefruit juice, dash of lime, back sweetened with agave.5yr ⋅ Radimus68 ⋅ r/mead
Avocado smooth (13% @1.014)... 2 cups of coarsely ground beans for 2 days. Then adjust to personal taste.5yr ⋅ Radimus68 ⋅ r/mead
