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  1. Mikes1992

    Black forest wine

    Not sure if anybody is interested but this wine was absolutely amazing, it's the best I've ever made. I took the last bottle to my sister's on boxing Day and everybody loved it. If anybody has ever tried it it tasted a bit like kumulas special reserve pinotage. I think the concord grape juice...
  2. Mikes1992

    Stuck mead

    I've had a mead fermenting for about 3 months and it has stalled around 1.03 and ideally I'd like to get it to 1.015 as I find anything above is much too sweet... Currently it is dropping about 0.002 points per month which means it's going to take about 7 months to complete at the current rate...
  3. Mikes1992

    Harvest Gold Mead

    Urgh.... I can't believe how slow mead is xD.... Nearly a month later (30/4 - 26/5) and it's at 1.046 or about 9.45%... I might need to add more nutrient as it hasn't looked that active for the last week although this is the first reading I've taken since I took the OG. I expected the reading...
  4. Mikes1992

    Spilt yeast

    The only thing less yeast does is cause it to take a little longer to start fermenting. In the past I've taken samples of wine with yeast I've run out of, poured the sample into what I want to ferment and a day or two later it was fermenting. You only need enough yeast to outpace any possible...
  5. Mikes1992

    Harvest Gold Mead

    I've just started a 1 gallon batch of this recipe xD
  6. Mikes1992

    Harvest Gold Mead

    It's finally done at 13.3%, I literally just poured it through a sieve into a bottle xD, it already tastes better then the bottle I tried from Morrisons, I don't really care that I has a haze to it as I'm more interested testing if this is something I'd enjoy brewing and drinking in the future...
  7. Mikes1992

    Black forest wine

    The black forest fruit wine is finally bottled. I got 5 bottles and 3/4. The smell is amazing and it tastes almost as good. There's a mild acidity but it's nothing too overpowering. The wine finished at 1.004 and is about 14.7% but it doesn't taste that strong alcohol wise. I can't wait to see...
  8. Mikes1992

    Harvest Gold Mead

    The yeast nutrient seems to have worked. It's now at 1.076 :D.
  9. Mikes1992

    Black forest wine

    I backsweetened it to 1.014 and it has dropped to 1.01 in 5 days. It still looks active though and is producing 1 bubble every 20 seconds. I calculate it to currently be at 13.9% and the yeast claims upto 14% tolerance. The sugar I said I added on the previous comment was actually sugar/water...
  10. Mikes1992

    Harvest Gold Mead

    Is Wilko's yeast nutrient acceptable? I added 1/4 teaspoon. I haven't tested it since but it's certainly producing more gas now. Also, I did actually add the skins... The skin on top is actually from a bit of banana I couldn't resist eating xD
  11. Mikes1992

    Harvest Gold Mead

    Yeah the raisins are chopped into tiny pieces 😅. I am wondering if it just needs a nutrient boost as I just put a banana wine on and within 2 hours it was fermenting and already dropped from 1.1 down to 1.08 in 24h. The recipe did say bananas are super food for yeast and I've used the same...
  12. Mikes1992

    Harvest Gold Mead

    I've got a feeling my single bottle test is going to take a while... Unless it's sugars leaching out of the raisins it's been bubbling away for the last 3 days and it's still at 1.11 from 1.112 The lemon zest seems to be melding well though, hopefully it doesn't over-infuse since I don't really...
  13. Mikes1992

    Black forest wine

    To be honest I generally aim for 1.006 to 1.008 for sweetness in a wine... I find anything over 1.01 tends to be overpowered by the sweetness. It's still not finished yet so hopefully it's ok. It's not as acidic as my first from scratch brew which I stupidly decided to add citric acid into. 😱
  14. Mikes1992

    Black forest wine

    I racked this off a couple days ago and added raisins it was at 1.0 ~13% I estimate the raisins could raise the SG by about .006, I also added a bit of sugar and raised it to 1.01 and its been bubbling away slowly since and seems to be settling just above 1.002. I am a bit worried it might be a...
  15. Mikes1992

    Harvest Gold Mead

    I did actually enjoy that mead to a certain extent in the end... After realising taking smaller shorter sips while avoiding smelling it prevented my taste buds and smell getting overwhelmed with the strong pollen scent and flavour. I don't think I'd buy this brand again but I think I do see a...
  16. Mikes1992

    Harvest Gold Mead

    Well my single bottle test has started... 360g of honey, 1 single bag small tea, lemon zest, 15g raisins and 1/4 Tsp yeast all at a cost of £1.50... my SG was at 1.130 but then realised I hadn't added the tea so poured it in mixed it and then removed a bit of liquid for head room and now it's...
  17. Mikes1992

    Harvest Gold Mead

    Has anybody tried Harvest gold Mead? I was curious how mead tasted so grabbed a cheap bottle. I didn't enjoy this Mead one bit. It tastes like pollen mixed with alcohol and water... Almost a perfume/honey type flavour with subtle hints of urine. I was thinking about brewing some Mead and this...
  18. Mikes1992

    Black forest wine

    I think I may be mistaken about malic acid - lactic acid... I think the yeast just consumes malic acid but doesn't turn it into lactic acid. "Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%)."
  19. Mikes1992

    Black forest wine

    Is it a bad time to change the container? I just got a free 10L bucket with a lid from work originally used to hold oil, it's currently in the dish washer (to do a final clean in the nooks and crannies). The wine is currently at 1.058 and thanks to the fruit bag the wine is currently carbonated xD.
  20. Mikes1992

    Black forest wine

    I definitely need a larger fermenter for the fruit bag. The bag is pushing up against the lid and causing pressure pockets to form, I've temporarily fixed this with a straw xD Also the yeast claims to convert malic acid to lactic acid so I'm not sure if the claim is true
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