I posted a picture of my mead I started a couple days back, I just wanted to update and share another one I started.
This time it is a blackberry mead, and it's honey to water ratio is higher. Probably like 40~% honey, 60% water. (Plus a couple handfulls of blackberries).
As you can see it is considerably darker than the one on the right (probably because of blackberries + extra honey).
I did accidentally forget to leave more headspace than I should have... however, it has yet to overflow or show signs of overflowing (i think the black berries act as a line of defense), so hopefully it doesn't matter...
Let me know if anyone here has any info on fermenting mead (or wines and such) with actual fruit in the fermenting canister, and how it turned out.
Mead.
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[–] selpai 0 points 1 point 1 point (+1|-0) ago
Honestly, and i don't say this lightly. Reddit has a very nice mead & fermenting sub. You should go there, and start cross posting information to a dedicated fermenting sub here.
[–] middle_path 0 points 1 point 1 point (+1|-0) ago
Very exciting. I'm thinking the alcohol content in these things is going to be very high. Maybe I'll make some danelion mead this spring.
[–] Camamoow [S] 0 points 1 point 1 point (+1|-0) ago
Apparently around 18% alcohol content is when the environment starts becoming toxic to yeast.
So, I guess big companies have other ways of increasing their alcohol content, boiling off and condensing things that aren't alcohol, or a yeast thats more durable?
I'd imagine the content is going to be around 15%~
[–] middle_path ago
That's pretty insane. Though I've never heard of a brew ever getting that high without added distillation.