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Search results for tag #mead

[?]AI6YR Ben » 🌐
@ai6yr@m.ai6yr.org

Is it sufficient to hashtag posts involving or mentioning alcohol, or is a CW necessary? (recovering alcoholics have mentioned to me it's helpful to flag these, hoping the hashtag is enough). I know with Mastodon you can set up many keywords and never see any posts mentioning alcohol, and would like to respect folks efforts there without making the posts impossible to see.

    [?]Tom » 🌐
    @firephoto@mastodon.social

    Started a blackberry melomel (mead) today. 12 lbs / 5.5 kg blackberries, 9 lbs / 4 kg July honey, and Lalvin 71B yeast.

    I put a little sugar on top of the blackberries as they thawed along with some pectic enzyme. Mashed good, 2 days from frozen to fermenter. The juice was about 14 brix or 1.057 SG.

    Put all the berries in a brew bag, added a big heavy glass mug for weight, diluted the honey, rehydrated the yeast, and done. OG was 1.060.

    A very large stainless pot full of frozen blackberries with sugar sprinkled on top.

    Alt...A very large stainless pot full of frozen blackberries with sugar sprinkled on top.

    A photo through the eyepiece of a brix refractometer showing the reading with the blackberry juice which is around 14 brix and 1.057 SG.

    Alt...A photo through the eyepiece of a brix refractometer showing the reading with the blackberry juice which is around 14 brix and 1.057 SG.

    The fermentation bucket full of the berry and honey juice and a thermometer showing 68.2F degrees which is 20.1C. There is a hydrometer floating in the liquid and part of the brew bag that's tied off floating next to it.

    Alt...The fermentation bucket full of the berry and honey juice and a thermometer showing 68.2F degrees which is 20.1C. There is a hydrometer floating in the liquid and part of the brew bag that's tied off floating next to it.

    A photo of a glass measuring cup with rehydrated yeast about to be poured into the berry and honey juice which is must... I chose to rehydrate because I felt mead purists would hunt me down if I didn't... I usually sprinkle. The Lalvin is only 5g packets and I'm cheap so I only used one so taking the best care of the yeast is easy to do plus it gave me a break to eat lunch. The bucket is full 20 mm above the 23 liter line with the idea being that the racked melomel will fill a 23 liter carboy and also not ferment too fast and plug the air lock and cause a big red mess that looks like a massacre happened.

    Alt...A photo of a glass measuring cup with rehydrated yeast about to be poured into the berry and honey juice which is must... I chose to rehydrate because I felt mead purists would hunt me down if I didn't... I usually sprinkle. The Lalvin is only 5g packets and I'm cheap so I only used one so taking the best care of the yeast is easy to do plus it gave me a break to eat lunch. The bucket is full 20 mm above the 23 liter line with the idea being that the racked melomel will fill a 23 liter carboy and also not ferment too fast and plug the air lock and cause a big red mess that looks like a massacre happened.

      1 ★ 0 ↺

      [?]OCTADE » 🌐
      @octade@soc.octade.net

      @Mutedog@mastodon.social

      Have you tried brewing any of these yet?

      - dandelion wine
      - ginger bug
      - spruce beer
      - birch beer

      What's the coolest or weirdest stuff you've fermented?


        [?]Peter » 🌐
        @phpete@mastodon.coffee

        Yesterday I attempted to pitch my next mead right onto the yeast I'd racked the last batch off of.

        It's worked before, and basic microbiology says it SHOULD work.

        Narrator: Nevertheless, it appears to have failed.

        Hmph.



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