distilling/fermenting

Mead update

Mead update

The fermentation slowed to the point I decided to rack the contents and check the alcohol and sugar levels. The alcohol is at 8-10% and the sugar is still in the 22% range, which gives a slight alcohol taste and a LOT of sweetness left. In fact it's too sweet, so I decided to filter out all the blackberry seeds and pulp put it back in the jars and ferment it some more. Filtering out the seeds is just a matter of some cheesecloth and a funnel. Yup, made a bit of a…Read more …
Mmmmm…mead

Mmmmm…mead

We left off last night with our berries sitting in mounds of sugar and turning into something wonderful. Now it's time to pull them out of the fridge and take a look at how they are doing. Thats looking good. See all that juice? That's super food for the yeast, and it give our mead its flavor. The berries are good and soft, but they are still a little big for the yeast to process, so they go into the blender and get reduced to a thick liquid. All the juice and berries…Read more …
You need to make this.

You need to make this.

Hi kids, dads in a pissy mood today because thoughts of his ex-girlfriend are running through his head like a psychotic ear-worm. Thus, this post will be short but informative and then I'm going to go ride the f'ing cylinders off of my Harley up in the hills. This is a picture that leads to greatness... Thats right, I'm making a batch of blackberry mead (honey wine for those who don't know what mead is) some of which will be rendered down to blackberry eau-de-vie (raspberry liquer for those who think eau-de-vie is…Read more …