A potential waste of time
Thiols are a type of chemical compound that contains a sulfur atom bonded to a hydrogen atom. They are often responsible for the characteristic smell of foods, such as garlic, onions, and black currant...
How do you develop a recipe for a pyment when using wine grape juice as one of the ingredients? My approach to pyments is much like my approach to making other melomels (fruit meads),...
I recently received access to Google’s Bard AI. I decided to try to use it to formulate a few mead recipes. What follows are a few of the results. As you can see being...
A table of information related to various yeast strains that are used to make meads. Nutrient Ranges Nutrient Needs – these are based on the values defined by Scott Labs in their 2022 Winemaking...
A frequent question is what kind of water do I need to make mead? By kind of water the questioner means what sorts of minerals should be or are allowed to be in the...
There is a significant price difference between DAP, Fermaid K and organic versions of nitrogen such as Fermaid O. Fortunately, Scott Labs’ documents indicate the organic nitrogen in Fermaid O can be 4 to...
This is a long post about the use of nutrients in mead making, what most mead makers call staggered nutrient additions (SNA). I’ll cover my understanding of what is behind the modern schedule of...
This is a fairly technical posting. It covers a lot about what is happening during the fermentation of a batch of mead. You don’t have to understand this post to make good mead but...
I periodically see someone say they are using raisins as a yeast nutrient when they are making a mead. That is just plain wrong. What Are Raisins Raisins start out as grapes. Many different...