I transferred my mead to secondary today and am now cold crashing it. I’m not making any secondary additions, so I’ll be able to bottle it soon. Then I get to wait a couple weeks for carbonation.
4 Likes
Does anyone know the name of this type of 500ml bottle?
I like using them and bought the last two cases from a local home brew supply store and they are unable to get more. I can’t seem to find them online and the only additional ones I’ve gotten are from individual drinks I’ve bought at the store.
3 Likes
I looks like a champagne bottle
I have never used the linked supplier
3 Likes
That makes sense. I have stoppers that latch to the extra-large disk below the mouth of those bottles and hold pressure really well.
3 Likes
I racked two brews today, too: the honeycrisp cyser and the blueberry. I backsweetened both and added basil extract to the blueberry.
2 Likes
That’s close, I just need to find it in 500ml. Thanks
After I bottle, I’m going to start a hopped mead. I’ve made several of those already, but I’m not sure if I’m going to use one of my previous recipes or try different hops.
2 Likes
Ironically, that’s what i am opening tonight. I dilute and hop the leftover syrup from processing my jujubes into “dates” and it makes a totally unique wine/mead/metheglyn.
5 Likes
That sounds good.
3 Likes
I really like it. It arose out just hating to waste the gallon or so of jujube infused simple syrup left over, and a love of IPAs. My wife does not like it, it is very hop forward, but is also pretty sweet, usually 1.020 or so. If not for the hops, i don’t think i would like it. Anyway, trash to treasure! As i said upthread, the beauty of homebrewing is being able to try things nobody else would think of, and tailor it to your own liking. This was definitely one of those! I may try making additional hop additions next time. Maybe one during the boil, then at first racking, and maybe shortly before bottling.
4 Likes
I usually make two hop additions. I make a hop tea for primary, then dry hop and add orange zest in secondary. I’ve used a variety of hops, but citra’s remained a constant.
I want to make something with white cedar, but that’s going to require a lot of experimentation to figure out what else I want to add with it.
4 Likes
I think I’ll try a mead this weekend. I have gallons of raspberry juice from my garden sitting around. I think I’ll do two one-gallon batches, varying the amount of raspberry juice in each. Why not.
5 Likes
Experimentation is the heart of homebrew! (At least the way I do it!) Best not to ask about the protoplasmic acerglyn I did a few years back. I posted about it over at TOP, but it really is best forgotten. I never told the folks who bought the old house about what lurks in the sewer there!
4 Likes
Do not name the Carcosa acerglyn of the King in Amber! 
3 Likes
i’ll drink it 
5 Likes
I went to the brew store to pick up supplies. The lady running the store is a local expert in mead making and is giving a mead-brewing class in two week’s time. My wife and I are going to attend that before taking on this project.
6 Likes
Ooh, that looks really good! Cheers!
4 Likes
I started a new brew: blackberry melomel from the neighborhood blackberries. OG 1.090
I have 3 brews in secondary. I added blueberry juice to the blueberry-basil. I’ve added some honey and green tea to top off the Green Tea & Asian Pear mead. I had racked it at 1.001 and it needed more sweetness. And the green tea flavor from when I started it had faded.
4 Likes
Has anyone made a mead with wild yeast?
It’s something I want to try at some point.
2 Likes
No, never have I ever. But wouldn’t you likely wind up with a Lambic or something equivalent? Interesting experiment…
2 Likes