I pastuerized some mead last night for the first time to kill off the yeast so that i could add things for secondary flavour/aging without trigging further fermentation. The base mead is strawberry/raspberry and it is split into two 5L vessels. In one i have added some wine tannin and 0.5L of strawberry juice from berries we picked recently and in the other i have added 0.5kg of dried sour cherries. They both look amazing colour wise now and they smelt great. Will give them a taste later today before they go away for storage. The cherry one is so dark at the moment you cant even see a torch light through the liquid
00Steve
joined 2 years ago
Congrats on making positive change, the start is always the hardest but its so worth it :)
Friends dont steal friends mead :P
What Alamut said :) Banksia has been my favourite of all the honeys ive tried so far, which is why i chose it for this traditional so that i can try to really celebrate that flavour :D
Haha i like that way of looking at it :P It certainly is, got some funny looks last time i went in there and asked for 6kg, a couple in the shop thought i was crazy haha. I just take the big fermenter bucket in with me and get him to decant it straight into that, that way i only have to sanitise the fermenter once and dont have to try to get the last little bit of honey out of multiple jars!!
Mead is correct. Making a big 23L batch of traditional with just the honey for flavour and then will split it after fermentation to play around with adding oak, tannins, acids and back sweetening to start to explore how they all effect the final product :D
Off to the bee man later today to purchase 8kg of banksia honey :D
Oh howdy!
You should be able to get it looked at and fixed/replaced for nothing, 3 years is not long under consumer law, i got my Samsung panel replaced after a longer period than that
That was a lovely read, glad to hear you are so in love with life, thats a pretty special feeling!!
For breakfast? Oh they are opacket noodles? It appears they are the ones i bought recently from coles haha
I transferred to two 5L glass carboys so that i could leave the lees behind and then i sat them in an esky of water with a portable sous vide machine attached to the side :)