StillSmart

That sounds good

Robert.

Well spirit run collected 11.5ltrs and
shut off at 95c as am well into tails
by then, and can't be bothered.
Will make cuts tomorrow and divide into
various aging vessels.

Final cut 5.8ltrs of lovely smelling Rum
at 70%. Flavoured with corriander and
fresh roasted coffee. Dark French Oak
for maturing.
In about 4 months should have about 10ltrs
of my favourite nightcap

Sounding good

Robert.

Just hope it tastes good

Made 25 litres of mead. Using 15lb cheapest lidl honey. Wondering how it goes, fermentation looks very slow. Used mead yeast from lockal brewshop. Added some yeast nutriens. Just in case. Now its "easiest" part. Wait and to be worry

domasj wrote:Made 25 litres of mead. Using 15lb cheapest lidl honey. Wondering how it goes, fermentation looks very slow. Used mead yeast from lockal brewshop. Added some yeast nutriens. Just in case. Now its "easiest" part. Wait and to be worry

If it's "just" a traditional mead, you NEED nutrients (the combined ones like Tronozymol). Honey has loads of sugar but is famously low in yeast friendly nutrients.......

+1 . Listen to this man. He knows a bit about mead!

What you need is a bit kale juice in there.

Two things:
1. Ordered a copy of 'Fire and Fury''
2. Started 4 x 25 litre neutral sugar washes.

New year, New washes, awake from the winter doldrums.
I did something similar.
And the days ARE getting longer.
My time to fall out of bed eye is calibrating.

Robert.

My copy of "proof" arrived. I know already this is going to be a good 'un.

Thanks for the recommendation.

Phantom wrote:

domasj wrote:Made 25 litres of mead. Using 15lb cheapest lidl honey. Wondering how it goes, fermentation looks very slow. Used mead yeast from lockal brewshop. Added some yeast nutriens. Just in case. Now its "easiest" part. Wait and to be worry

If it's "just" a traditional mead, you NEED nutrients (the combined ones like Tronozymol). Honey has loads of sugar but is famously low in yeast friendly nutrients.......

I used Wilko yeast nutriens. Any advice on that? Good, not good, shall I add something more? Thanks

Mash wrote:My copy of "proof" arrived. I know already this is going to be a good 'un.

Thanks for the recommendation.

I defy you not to think it a good read.
One section that I found fascinating was the way the human body deals with Ethanol,(not suffering hangovers myself), and that half of all orientals have a very bad reaction.
Sorry, no more spoilers.

Robert.

domasj wrote:Made 25 litres of mead. Using 15lb cheapest lidl honey. Wondering how it goes, fermentation looks very slow. Used mead yeast from lockal brewshop. Added some yeast nutriens. Just in case. Now its "easiest" part. Wait and to be worry

For me mead is always on the slow side, it is also the one fermentation where I ALWAYS spread out the addition of the honey to reduce the stress on the yeast. It probably would not hurt to add 1 crushed Vitamin tablet and also a bit of epsom salt for the magnesium.

Most of my mead is actually melomel (it also has fruit in it) which eases the nutrients / mineral issue as these tend to be OK when fruit is involved.

By my calculation 15 lbs in 25 liters = 8.9% ABV

Magic, just the interaction here.

Robert.