vetryan15
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Joe has more experience with the different flavors. So many things can cause the variations its really hard to pinpoint it. Thats the fun part just experimenting.
I juat got my 5 galloms of mead started, all different flavors, in 1 gal jugs.i got regular mead, apple ciser, spiced apple ciser( we went out and harvested wild apples on my street) vanilla mead,( which was real vanilla extract as flavoring. And a maple mead. In the spring i tap our own mappe trees and make our own syrup. Not much, but we enjoy it. Really too labor intensive, but it helps with cabin fever as our winters are 6 months long.
Then i have 8 gallons of hard apple cider. In 4 gallon jugs. One is regular hard cider, other is spiced hard cider. We had harvested about 2 5gallon buckets of wild apples. All the yeast that i used was what i captured for my yeast starter. Its been almost a week and everything is starting to bubble. Slowly, but at night when its quiet, u can hear it all night long. I domt heat up the must, and i don't mix the honey and water into (must) i read somewhere it makes it sweeter mead if u dont agitate it. So far in my experience. I couldnt tell. But i know it tastes better thwn most wines i have drank in the past. Some of my techniques are what medieval times would do, due to no time. Just let it do its thing.
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