This month photo for this regular discussion thread is from my summer trip, I visited few craft brewerys and tasted local beers.
As usual share whatever brewing related - questions, recipes, successes, bad batches…
I will be away for some time (~6 months) but should be reachable. I will travel through Europe (Spain, France, Portugal, Germany,…) when I post about this in relevant community I will link it here. Keep it chill here so I don’t have to worry on road.
My last few brews turned out amazing and I am glad that I will be away and they will have time to age. Otherwise I would have drink them in few months, someone told me that ciders are best after 1-2 years of aging so finally it may get the chance to survive that long.
Edit: If you want to ask me something about my plans I posted about it on !bikepacking@lemmy.world
The off gassing of the primary ferment will blow off the aromatic top notes of the violets. I suspect you’ll want to back sweeten and/or ‘dry hop’ with violets in the secondary. I might have to try something like that. TY!
This is what I did - primary then mashed in blackberries and lavender in the secondary and let it sit a long while. Added potassium sorbate,added more honey and bottled. My first mead batch, it was pretty harsh but has mellowed some, I’m just gonna leave it for a few years.
Curious about “harsh”? Time has a way of making a decent product into a great product. Time + Dark + Cool (50-60F), that is.
Very dry and a little acidic. It isnt particularly cool here but is dark.
I see. You may not have ‘back sweetened’ enough to soften that harshness. Not bad for a first batch o’ mead. Brew On!
Yeah that’s what I figured too. I thought I’d let it mellow for a year or two then just add a dollop of sweetener to a bottle when serving if its still got a bang to it.