Making My 1st Beer
Posted 25 April 2007 - 03:59 PM
Posted 25 April 2007 - 04:05 PM
Posted 25 April 2007 - 04:16 PM
I never made a mead. Do you have a supply of honey that is not too expensive? What spices will you use? I wonder if meads need yeast nutrients.
Posted 25 April 2007 - 04:31 PM
Posted 25 April 2007 - 04:49 PM
Posted 01 May 2007 - 08:46 AM
Posted 01 May 2007 - 11:01 AM
Yes my bad it's actually 15lbs will keep you posted.
That should be a good ratio. IME, I would avoid champaign yeast if you want to preserve your delicate fruit characteristics (especially with a fruit like cactus pears). Champaign yeast leaves a very neutral, sometimes cardboardy flavor profile. One yeast that has not failed me in terms of producing a flavorful melomel is Lalvin 71B-1122 (see this link). It is availalbe in many homebrewing stores.
How much fruit are you using? And, I don't think cactus pears have much acidity- perhaps adjust the ph with citrus juice or a brewers acid blend?
Posted 01 May 2007 - 11:04 AM
Posted 01 May 2007 - 12:06 PM
I knew a brewer who was getting off on using peat smoked malt. He liked it, I thought it sucked. There are so many specialty ingredients available these days.
Be careful with the acidity, it isn't beer, but you don't want it too acidic. Wine makers would recommend tartaric acid, but I don't know how tart a mead should be.
Posted 23 May 2007 - 11:23 PM
Posted 24 May 2007 - 12:29 PM
Will it put crown caps on twist off bottles without too much technique?
Posted 24 May 2007 - 08:33 PM
This is what I use to bottle my beer... makes professional seals. Lots better than the swing tops...
Great capper it is the one I have used for the past eleven years!
do not use twist off bottles. they are thinner glass and don't seal well.
Posted 26 May 2007 - 07:24 PM