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Just one more answer to the already long litany of responses to this question. Found a reference online the another day of someone referring to distilled mead as Mead Brandy. For what its worth, the Home Distillation of Alcohol even gives a recipe of how to make Mead Brandy! Mead Brandy Jacks recipe for Mead Brandy ... I think this would be close ...


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Well, certainly a lively topic for discussion:) what ever it's name .Made some mead over the last 3 weeks racked it off and distilled the lees in a pot still,all the wonderful honey flavours and smell carried through . very smooth , will be interesting to see how it ages. cheers


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I have make cocktail jellies, and Honey and citrus jellie before (British Jelly) with Gelatin, and I would guess you would follow a very similar recipe to the cocktail jellies: For your pint of mead take 5-7 sheet of gelatin, about 25-50% more than the packet advises for a similar volume, to offset the denaturing qualities of the alcohol. Dissolve in the ...


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Grats on your first brew! This has been well answered on process corrections. The harsh bitter is from the hop tea, if the cascade was 6.6%AA 60min boil you have about 45 IBUs there which is the top end of pale ales and the start to some IPAs. With no malt to balance, it can taste much more bitter. At your fermentation temp you can expect some fusel ...


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We make a lot of meads and I think the majority of your process looks pretty good. (Including the staggered nutrient additions). You might want to consider using a blend of nutrients like DAP and Fermaid K. They both contribute different vital compounds. I suspect that the hop additions pre ferment didn't help you much. That yeast is not very hop ...


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I am going to repeat a lot of what Molot has already said but will add a few extra points: start with healthy yeast, if possible make a starter at least 24 hours in advance. Use a whole packet at once, maybe use 2 packs. make sure you have cleaned off all bleach, any left will ruin your brew add all your nutrients at the start when the yeast need them ...


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My answer will not be full, but there are some things I can tell: Splitting half a dollar worth yeast packet in five? Why?! Especially in double-difficult brew, as it is both pretty high gravity (has to be for 10% ABV), and it is mead (no nutrient found in wort) Nutrient. Why add it in parts? I always understood we want yeast to multiply over as short ...



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