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Yes and no, LOL. because of the way I added it, a lot of it got lost in the lees during racking, so I never not the maximum potential gravity out of it. Still pleasant, but much less sweet than I thought it would be. Whenever I use lactose now, I simmer it in the must water first to maximize...

Just racked a batch of skeeter pee as a mead variant (2 months old now) - swapped out 20 ounces of my must water with fresh lemon juice, stabilized after fermentation, then backsweetened to 1020. I am typically a fan of most things lemon flavored, but the level of tartness was surprising, and I...

I've been discovering that these bad notes tend to be a result of green wood and high resin content. Long aging can remedy it

Apparently, this is the technique used by Superstition Meadery to impart pastry flavors because liquor laws don't allow them to use grains in any form. I believe they use peanuts, specifically, but they didn't divulge anything else beyond that

To clarify, the intent is not to impart a nutty flavor, but rather a pastry flavor without sitting it on actual crust

Definitely on my to do list. I recently came across an historic recipe for a hazelnut 'beer' that uses the nuts as 100% of the sugars. My main concern/hesitation is the stability of the oils in nuts

I recently learned that a certain near-by world renowned meadery uses peanuts to impart a pastry-esque flavor to their meads to get around liquor licensing laws that don't allow them to use grains. Was wondering if anyone else has played around with using nuts in a mead and can provide some...

I wouldn't say that. Nobody is going to drink a 75%abv liqeuer (except an alcoholic). Some people even think my 35% is too strong.

From what I've seen, most commercial products and hobbyists seem to keep their liqueurs in the 20-30%abv range, and sugar in the 1-2cups per 750ml range. That's about the extent of the"rules" I was curious about

I also just wrapped up a compound gin. Bought a decent but affordable vodka, then infused with juniper, coriander, cardamom, cinnamon, red peppercorn, lemon and orange zest, and cucumber skin Has a ruddy tinge to it because it isn't filtered like commercial stuff, but turned out really nice and...

For limoncello, and similar liqueurs, I've just been using higher abv vodkas, and using the simple syrup water content to bring the abv down to my desired level. Everclear seems like overkill to me. In order to get the ABV down to a palatable level would require lots of watering down and...

Apologies if this is the wrong section for this - if so, hopefully a mod can move it. This is a two-parter: 1. I have been getting into homemade liqueurs to accompany my bar selection, and thought a forum section w/ subsections on liqueurs, infusions, tinctures bitters, and such would be a...

Burning is always a concern with bochet - if you take it to 320, wouldn't the fructose have burned?

I'm thinking I'll do a combination of @BernardSmith and @winemaker81 's ideas and freeze them, then let them sit 24 hours in the must with pectic enzyme. Hopefully that'll be enough to extract the juices and let the seeds fall out, then just rack off of them. Maybe give them a "rough massage"...

I suppose the blender (when used for only a few seconds) quickly opens up the thin layer of flesh around the seed without breaking open the seed itself. I just gently scraped open one of the jewels - hey seem to have an anatomy like miniscule peaches, for lack of a better comparison - it...

doing some research on juicing pomegranates, and it looks like the majority of people advise methods that do NOT break the seed inside the kernel because they are often bitter/astringent. Looks like some quick gentle pulses in a blender for jsut a few seconds, or putting them in a bag and...

hmmm, maybe - my impression was that the "kernels" (for lack of a better term) have a very thin bit of juicy flesh over a harder seed

Pomegranates are about ripe and ready here, and was hoping to use the opportunity to turn them into wine and/or mead. I know they're notoriously hard to get meaningful amounts of flesh and juice from, so was hoping some of you had some experience and advice on maximizing their potential for...

Costco products are surprisingly good - many people do not know that their name-brand items are actually produced by big name manufacturers (their vodka is made by Grey Goose), and heavily lean toward high quality, healthy ingredients now (eg, their peanut butter is organic, and they dont use...

Southern az