Sour Cherry Mead
Posted 19 April 2009 - 09:42 PM
Posted 04 December 2009 - 01:46 PM
Posted 05 December 2009 - 09:56 AM
Listening to the Lagunitas episode of the BN Session, the guys from Lagunitas were talking about cocoa nibs. They said the nibs are absolutely coated in all kinds of bacteria, so you may think of some way to sanitize them. Maybe a vodka soak or something. I forget what they said they did.
For the nibs, maybe just toss them into secondary for a few weeks to a month?
Posted 11 April 2010 - 11:59 AM
What'd you come up with on the tartaric issue ? mine is pretty sour, and when sweetened it tastes like ludens cough drops, dammit, what to do.
I pulled a sample today, and it is a little underwhelming in the aroma and taste. It is also a little flat. I think I will get some mahlab from Penzey's and then I'm going to titrate to see what I can do about the TA.
Posted 13 June 2011 - 12:02 PM
Posted 13 June 2011 - 01:44 PM
Posted 13 June 2011 - 02:28 PM
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