u/brginsel

So i know it probably sounds hopeless but I just started a session mead that im wanting to be drinkable in a week.

Is it possible that it finishes primary in that time ?

Would i need to pasteurize?

Could I cold crash and chemical stabilize in that time ?

I have a friend coming to visit for a few days and he rarely makes it out my way here's the recipe let me know what ideas you have to make sure its finished in time

8 oz wild flower honey

8 oz frozen wild dew berries

1/4 tsp powdered wine tannin

1/3 tsp pectic enzyme

(Edited) 71b yeast

1/4 tsp bentonite to help with clearing ( heard it could be used when you pitch yeast and worked pretty fast )

Water up to half gallon (us)

Starting gravity of 1.051

I've been thinking about starting a hot chocolate mead to have ready for winter my recipe as of now is

2.5 pounds honey ( thinking something mellow like clover )

1.25 tsp vanilla extract

1.5 tbs cocoa powder

Water up to one gallon (us)

Maybe some lactic acid in secondary to add a creamy texture

Stabilize and back sweeten if it goes dry

What yeast would you use?

Do you think cocoa powder would work well ?

It's seems like more of a sweeter mead in my head maybe like 1.040 sg after back sweetening ?

I'm fairly new to home brewing but I've got one batch to be bottled one thats clearing and one in primary

The waiting is tuff for me cause I'm not the most patient person ever lol but I'm curious how often your actually drinking your brews.

Is drinking it the thing thats draws you to the hobby? Is it the creativity of making a recipe? Or even just the satisfaction of the process it's self

So I've only recently started home brewing with one batch currently aging ( tastes great just needs to clear) and one in secondary

My next batch is a little ambitious but I'm going for something specific and I'd like some help narrowing down the recipe here's what I have so far

Cinnamon apple bochet

2? pounds caramelized Honey (45 minute bochet?)

Half gallon motts apple juice

1.5 pounds Sliced cosmic crisp Apples

1 jar organic apple jelly/ jam

Pectic enzyme

Half tsp fermaid k

Half tsp powdered wine tannin (chestnut)

1 cinnamon stick in secondary (2 weeks?)

Half teaspoon apple pie spice in secondary

Half tsp grahm cracker extract in secondary

?back sweeten to taste with honey?

So my first batch just finished fermenting and I want to back sweeten my local brew store daud I didn't need campden tablets to go with the potassium sorbate that I got for stabilizing does anyone have any solid info on this ? I keep seeing that you need both if you want to back sweeten

So I've been considering making mead for many years and watched some video here and there and recently my YouTube feed had been filled with it so I decided to take the plunge.

I made two batches 9 days apart the first is as follows

2.25 pounds of clove honey (cheap stuff)

About 3/4 pound of strawberry and the remaining 1/4 pound of fruit was blueberry and mango and a

half tsp of fermaid k that was added at 6 days in ( i don't have a brew store nearby )

flieschmans active dry yeast ( I know bread yeast isn't great )

I didn't have a hydrometer at this point to take a gravity reading

The second batch is a half gallon and is as follows

1 pound of local wild flower honey

15 ounces of sliced peaches in light syrup from a can

About 5 ounces of black tea

1/4 teaspoon fermaid k

Also fliechmans active dry yeast

Starting gravity for the second batch was 1.098

all equipment was sanitized in star san at the recommend dilution

My concerns are mainly that I paid to much attention to city steading brews at the start of all this i have since learned they aren't great for safe and modern practices

Do I have anything I really need to worry about ? Do the recipes seem ok?