Anyone ever ferment their own mead? I am about to siphon my first batch into bottles today...

I just ferment kombucha. It tastes very good with ginger and has little calories. Also makes my poop smooth as fuck.

Yeah, my dad makes sparkling mead. It's like wine except more sweet

disgusting. I hope you degenerates die in a fire.

this shit is older than jesus and gives us long life. we'll be around long after your dead.

depends on the kind of yeast. there are top-fermenting and bottom-fermenting strains.

>city dweller constantly consuming ((beverages))
>call others degenerates

you will be the first to go in the NPC holocaust

Happy you bros have a cool rewarding hobby. Been meaning to start brewing beer and his post is comfy inspiration.

what's your are like bro? Which type of honey do your bees collect the most? And shitty seasons where your bees died due to colony collapse disorder or varroa mites?

I just bottled my first two batches right before christmas. My BOMM bottled cleanly as i had racked twice and then cold crashed.
I screwed up my JAOM by agitating it just a little bit before bottling. The lees (sediment) were less solid than they looked. Enough sediment mixed up to make me re-bottle a couple days later. I know with JAOM, you're note supposed to rack, but I would definitely rack it if i make it again.

Me too. Jesus Christ what has this site done to us.

>yeast nutrient
So sugar?

Yeah bro! I've got a few gallons of strawberry mead sitting in a carboy waiting to be put in bottles. It'd be a great side business, but actually getting the license to sell might be tough

Also, if you haven't already, you should swing by /diy/ they usually have a general for this

Got a friend who produces his own beer and passes it around among friends and drinks it at festivals. I have to admit I'm impressed. Making this shit yourself is way cheaper per liter AND actually tastes real good once you get the science of it down and git gud.

Props to OP and other brewers here. Keeping old crafts alive for when the megacorps get rekt. See you in a village tavern after WW3!

no but I tried pic related the other day and it was pretty good.

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I made five or so gallons of mulberry malomel last spring but it turned out a little dry for my taste. Opened a bottle a month ago and it's a little more mellow now.

My best run yet was this syrupy thick peach wine i made when i was figuring things out. Sweetened it up enough to reach 17%, threw in some champagne yeast, and added no water whatsoever. So at the end i had this decently strong wine with a somwhat thick consistency. Such a simple recipe and I don't know of anything like it that i can buy. It's almost like an alcoholic peach smoothie. Also fantastic mixed with orange juice in a sort of poor man's fuzzy navel. I want to reduce it to a sauce and get wasted on some pancakes some day. Thanks for reading my blog kek

I've been keeping bees for about 8 years in a northwester US climate. never had much problem with varroa. I attribute this to the stock I keep. They're a hygienic variety, so they are pretty good about throwing out invested pupae. the climate has been challenging though. sometimes it warms up in the winter here then get's really cold all of a sudden (-10 to -20), the back and forth of extremes usually kills them. moisture gets into the hives when it warms up, then they freeze to death.

*northeaster i meant.

Diammonium Phosphate

Bumping

I was going to start making bootleg absinthe a few years back, but decided to quit drinking instead. This has always been a subject of particular interest to me.

Got to pick up a few supplies but I'll post pictures of my racked mead later this morning and let you guys know how it tastes.

Why are there sausages in the fermentation jug?

You better have a good connection for honey if you want to make a business out of it, honey is expensive.
There is too much orange in that Mead, it has such a strong flavor you only need a thin sliced of peal with all the rind removed.
I recommend using bentonite clay to help settle after the primary fermentation. A little goes a long way and can save weeks of waiting.
Lately I'm just making cider with the 'no sugar added" apple juice from Walmart and champagne yeast. Desolve a half a cup of sugar and add that (per gallon). It takes about a month from start to in my belly, it's better if you wait 2 months though.
Also get your self some pectic enzymes and soak your raisens in a cup of water with it for an hour or so before you start the batch. It draws out the sugars and breaks down the pectin in berries and keeps you from getting the shits. This also helps clear it up faster when it's done.

Where on earth are you that sausages look like grapes?

I'm making 10 gallons right now. I love mead and it's taste when its cold

Is that homebrew blinds you if you make it wrong propaganda
Or is that only with distilled liquor?

Had some framboise a few weeks ago it was bretty good

its juniper berries you log

Holy crap. I got 14% ABV out of bread yeast. This stuff is great

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Pic of the two gallons I made this batch. Don't know why Jow Forums flips my images sideways. I started this batch around Christmas and am going to let the rest of it mature until next Christmas when I give it to my family as a gift.

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There's many starter kits at easy price points and it's a lot of fun once you actually get to drink it. I bottled my third beer last weekend and fixing to brew a fourth soon. My tips are to stay patient, it will really pay off. Don't be afraid to taste stuff early but it almost always gets better the next week. And either have some friends you can share with or join a home brew club to share with, because most batches are 3-5 gallons and up.

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Helllllll yes!
Glad you mentioned it OP
I've already drunk all of mine but I made some for Christmas
Not sure about the viability of a side business with the FDA and all, but I do think it's a great and fun way to make your own alcohol safely and fairly cheaply and that tastes good

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Pretty sure you're one of those people who just looks at things and reacts, then believes he has an opinion
Reminds me of those prissy normie girls who would be like "omg so awwkward" to everything

disgusting.

You just reminded me user, thank you!

Do you have any good recipies for this? Looking to start a new brew with the pounds of crystallized honey I have.

Sparkling meads are god tier, how do i make my mead fizzy?

vikingsmashbrewing.com/joes-ancient-orange-mead/

This is similar to the recipe I used. Just tasted it after two months (see pictures above) and it tastes amazing.

Agreed fren
My time is worth too much to brew shit in my kitchen like some kind of woman.
I exchange fiat currency with someone else who does that shit in large scale for profit. Shit tastes better, doesn't waste space in my tiny apartment, and doesn't waste my time.
Good day

Uh fuck I think it's only for moonshine of you don't leave it on the fire enough I think. It was some molecule which I've forgotten that has a lower evaporation point than alcohol. Pretty sure Google would help a bunch

You're right, it's only when you distill hard liquor. The first alcohol that comes out as distillate is methanol, which is poisonous.

Love this thread BTW, not very business related, but very chill. Don't think you can really hustle with this stuff, cuz of the regulations.

foreshot / head is the thing that makes you go blind
it's "Vorlauf" in german, just in case

en.wikipedia.org/wiki/Moonshine -> foreshot

Awesome thank you much!

Made this as well. Tastes great.

Only thing you have to think about is how sweet you want it to be and what ABV you're aiming for. You can use a bread yeast and get a lower ABV, or use a wine yeast and sweeten it after fermentation. You'll have to stop fermentation first though or you'll get exploding bottles.

Add more sugar after it's done and let it ferment in the bottle.

The cum jar guy, jizzus, said it was larp all along. He brews ginger beer and passed it off as cum every year.

When you bottle it, add sugar and/or fruits. This allows it to build Co2 into the liquid