Thank you George!!

Another great video thank you George

fantastic video as always, fellas

Good-day George I’ve been looking for a spiced rum recipe, or maybe you could make and show it from start to finished. If possible using the t-500 pot still! Thanks from the land of Aus

@BarleyandHopsBrewing

6 жыл бұрын

This video should be posted this week. You read my mind. George

It sounds to me that the high acidity of citrus is probably what cause the yeast to have trouble with it. The acidity likely varies with the types citrus, time of year of harvest, and all the other nuances with citrus fruit that may affect it’s Ph. In others words that’s probably why there is inconsistencies with the success rate. Any thoughts?

ok... i always thought mead was made from honey.. is there a certain amount of honey used to call a wine mead? like % of corn used to make bourbon or whiskey

@roytelling6540

6 жыл бұрын

mean is from honey. I made some 30+ years ago, so I am NOT an expert. But have an OLD book on it. MEAD! is made from only honey...... the you get Melomels... these are made with honey and anything else you want ie dried apricots/blackcurrants/damsons/orange/pineapple. in most of the recipes it is about 2-1 ratio 2 being the fruit etc 1 being the honey. But it depends on what you are using some fruit/berries are more sweeter than others. I have NEVER made Melomels, The book I have is over 30 years old and was first published in 1963... but here is a link which will explain it better than I can. brewery.org/library/meadfaq.html

just a quick question for you...... if you stop the fermentation by putting your mean in a cold place (+10 C) then you add a little honey because it is too dry! would it start fermenting again in the bottle? if you left at room temperature for a week or so? I like my mean BUT a bottle can last me over a week because I savour the taste. when I make start making my own, I have not got a cellar to put the bottles into. I will have to keep them in my apartment! so worried about the yeast starting again and my bottles going pop!!!

@BarleyandHopsBrewing

6 жыл бұрын

Use potassium sorbate to inoculate your yeast so they will not restart. That will ensure you don't end up with bottle bombs. George

Come on people, share this stuff around , George should have 100's of thoiusands of followers

@BarleyandHopsBrewing

6 жыл бұрын

Thanks so much. we would love to have more subscribers. George

So what's the max juice to honey ratio recommended?

@BarleyandHopsBrewing

6 жыл бұрын

I'll need to consult Chase on that. George

@butsukete1806

6 жыл бұрын

Cool, my first guess is that it's mostly based on pH, but if there's an SG sugar ratio to aim for that works too. Done a few batches with a couple fruits tossed in for flavor, but nothing with any significant SG addition.

@firstlast-vl9jm

6 жыл бұрын

SG, is what ?

@butsukete1806

6 жыл бұрын

@@firstlast-vl9jm specific gravity