Sounds like it all worked out well!
25 lbs of fruit with 12 lbs of sugar all in 5 gallons????? Do you have a picture of this..... I only ask because I am having a difficult time visualizing the volume.
I clicked on all three of your links. I still cannot see them.
Thanks! Melomels are great. I have found they are perfect intro meads for those who do not "like the taste of mead" as there is additional fruit flavors... Have had good luck with blackberry, blueberry, and 50/50 black/blue blends.
I do not know about other users, but I am unable to see the pictures on this specific post. They sound delicious though.
Beautiful color. How does it stand up to the 16%? Is there sufficient fruit or is it overpowered by the alcohol? I have some strawberry in the cellar, but I made it 11% off-dry.
We seem to have some talented brewers here in the forum. Would be nice to see some final results from the community members in this forum! Perhaps it can also inspire some people who are curious about the hobby.
I can start: here is a sparkling mead along with my labeled bottles.
A lot of detail here. Good post.... do you have any pictures?
I do NOT wash the fruits of choice. I crush them, and let the wild yeasts on the skins/outsides do the magic for me. I WILL however, adjust the sugar content and acid levels BEFORE fermentation to how I want it designed, then, let it ride! It usually starts 2 days after, and not 24 hours. Oh, and I also maintain everything spotlessly clean during the entire process to make sure that just the wild yeasts are jumping in there vs. some random stuff.... Have also experimented with open-top fermentation and wild yeasts where you leave the lid off.
I love wild yeasts and use them all the time. However, I do not brew. I am more of a wine/mead person... My knowledge of brewing with wild strains is limited and cannot comment.
I have seen recipes for various flowers and reeds — such as dandelion, but have never tasted one. Now that I think of it, I have never seen one lol. Do it!