Books for Brewers: Basic List of Books of Modern How-To on Beer and Mead
This is my collection of books of modern how-to on beer and mead – all the books I currently have in my library plus a few. There are even a [..]
Category: Additives
Fruit flavoring and glycerine – dubious is the word
I added flavoring and glycerin to a test batch of cordial for the first time ever this week. I had split a batch of peach cordial made with lovely orchard [..]
Feeding Yeast
Proper yeast nutrition means your brew ferments faster and cleaner, leaving fewer off-flavors that have to age out. We’ll call that a good thing. Yeast is a pretty complex little [..]
Thoughts on Gravity and pH
Specific gravity, that magic number that allows us to easily figure how alcoholic our brews are, or are likely to be; how sweet they may be, and something about their [..]
Homebrew Clarifiers
This is a class handout, and rather chatty. You’ve been warned. Clarifiers
Acids in mead
A common flaw in meads is a poor balance between acid and sweetness. You need a little acid to offset the natural sweetness in mead. Honey is not a high-acid substance [..]
A thought on mead nutrients
Honey contains small amounts of vitamins, minerals and amino acids, as well as anti-oxidants, but not enough to make sufficient nutrition for your yeast. If there is lag time in getting yeast activity [..]
Sulfites in mead
Sulfite: the goal is to neutralize wild yeasts in your mead must, so that they don’t give you awful off-flavors. Brewing yeasts are carefully engineered for the way they process the [..]
Meadmaking: If you’re going to heat your honey…
Your aim in preparing the must and in the fermentation of honey should be to retain as much of the natural flavor and aroma of the honey as possible. Honey is a [..]
Mead additives
Honey Handling and Mead Additives – another forum discussion From http://byo.com/feature/875.html Your aim in preparing the must and in the fermentation of honey should be to retain as much of [..]