The simple way is by eyemeasure. If you use a premeasured amount of water before rinsing, and you measure again after rinsing, you know how much honey you have added to the water. That is a volumemeasure. By measuring out an equal volume of the same honey next and weighing that, you'll know the weight of the added honey.
Phil H wrote:
Could you keep mead in something like a port barrel instead of bottling it? Presumably you put an 'air lock' U-bend through the cork in the top to protect it from pressure?
brett watson wrote:
Oh man Dave, that ginger ale sounds fabulous!
I've made some real good rice champange. Also made white lightning (for use in the internal combustion engine of course) by the way described by Euell Gibbons... It is very simple way to distill with something you have at the house.
janette Hatfield wrote:i've picked up that book many times, but i just don't enjoy it.
i brew a fair bit. mostly honey wines (with wild berries and sometimes herbs), cider, and shine. used to make a lot of beer. especially non-hops herbal beers. i usually use wild yeasts either off fruit, from the air, or from sourdough starter.
janette Hatfield wrote:brett, i really like sourdough starter for beers. it is definitely not everyones cup of tea, however. it imparts a more sour flavour to the brew and can also makes it cloudier. i'm sure it wouldn't be difficult to clarify it more. myself, i like having it cloudy because any sediment is a great source of B vitamins.
my favorite herbs for wild yeast beer making are yarrow and wormwood or another artemisia - usually a mugwort.
also, because with sourdough/wild yeasts you don't necessarily control the strain you can end up with different tastes. you can, of course, continue culturing a yeast you prefer once you get it.
i rarely sanitize anything to do with brewing. if i use anything it will be boiling water and perhaps vinegar is something is dirty.
Wikipedia wrote:A barley wine typically reaches an alcohol strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beer.
Phil Hawkins wrote:
Beer is fairly strictly fermented, malted hops.
Wine? Who the hell knows... that's for Chardonnay-sipping socialists...
Yes, of course, and I accept that blame. In fact, i covet that blame. As does this tiny ad:
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