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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[–] 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.
[–] Camamoow [S] 0 points 1 point 1 point (+1|-0) ago
I honestly I am not sure, 15% is like ideal if everything goes perfect.
More realistically, 10-12%, but I am not really sure, these are numbers I am getting from other people, but I don't know anyone in person who knows anything about this,.