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Because I could Cherry Mead
Gravity came back at a 1.000.......... and tasted like hell............. So I blended it with a mead I had that was too sweet and found a happy medium. It's in carboys now bulk aging.
Getting ready to bottle my version of cherry mead. It's a low ABV, sparkly thing for the lovely lady.
I would like to prime with honey, but don't know how much to use for a 5 gal batch. I'm sure that the % of fermentable sugar in honey is less than corn sugar, but by how much????
Does anyone know of a % of fermentable sugars chart??? I looked in all my books & couldn't find anything.
Well, I kinda answered my own question on the honey aspect. According to this article, it's 95% fermentable, so I should use 5-1/4 oz for priming. Lots of other good stuff on homebrewing with honey.
http://www.honey.com/foodindustry/resou … rewing.htm
Still would like a chart on all the fermentables, so I can convert without going to BeerTools or something similar.
I never did follow up on this. But a quick peek at my notes and I can recap. I bulk aged the entire two gallons (I added a gallon of super sweet mead to the original 1g batch). Both were aged until July 09 then bottled. Half I primed with honey and a yeast starter. The other half I just bottled as is. Cracked a bottle of each in December 09. The still mead was pretty good but cutting it back with the other mead really knocked the cherry flavor out to basically just a hint and an after note. The bottle of sparkling I popped in December was still pretty green tasting but extremely carbonated. I use flip top bottles so I alcohol swabbed the cap and resealed both. Popped them again today and there was a significantly smoother taste to the carbonated batch. Very little cherry flavor but a tad more than the still. The still tastes the same... maybe a touch smoother. The aftertaste of the still fills your nose with cherry aroma though which is a big change from just almost 6 months ago.
Wow, welcome back guy. Sounds like you've been heavy into mead recently.
Not doing much priming anymore, been kegging since Feb 09.
The lady prefers the low ABV (5-8%), carbonated melomels & such.
So much so, that I'm going to have to expand the kegerator from 2 taps to 4, so I can have more than one brew at a time.
Oh, and that cherry mead turned out poorly. Ended up dumping it, after repeat testing over 2 years.
I will have to search my computers but on one of them i had a chart that had Honey properties based on Micro Biology that told the amounts of each type of sugar that made up the 6 core types of honey in the US Compared to how yeast interacted with them.....some cooking sites and brewing sites have charts on amounts of sugar for fruits also.....dryer mead either less honey or a higher Alch Tolerence yeast both will make for a dryer mead also read about your yeast some will add to fruit flavors others will add a flower like taste...some are neutrals....there is also a German one that you can pull off a 25% ABV with......
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