This section contains evaluations of experiments that are performed by only certified judges. The comparisons are blind and often include triangle tests, but are not subject to multiple participants and peer review.
Oxygen is critical for fermentation! In a side by side test, this experiment tests the implications of an additional forced O2 additions at 24 hours in a traditional session mead fermented with US-05. How important is O2 for fermentation, and what are the implications of not adding it? Yeast requires a great deal of oxygen […]
In the article on Tailored Additional of Nutrients with Go-ferm (TANG 2.0), I documented that adding Go-ferm at the recommended 1.25 grams per gram of dry yeast can quickly result in excess nutrients for session meads if the pitch rate is much above the recommended 1 gram per gallon of dry yeast. Then, in the […]
Nutrient timing is complicated in session meads as standard staggered nutrient regimes are designed for standard meads, and session meads complete fermentation much more quickly. Moreover, with inorganic nutrients, it is possible to burn yeast with DAP during the lag phase, which can result in phenolic off-flavors. In this bench trial, we test: what is […]
Alternative priming sugars: table, honey and corn sugar are evaluated for their aroma and taste contibutions in bottle conditioned short meads. The meads are evaluated in a 8 % ABV Canadian golden wildflower traditional short mead.
In this experimead, three different forms of souring in meads are tested. This includes kombucha, probiotic pills, and a ginger bug. The sours were pitched in an oaked, 12% ABV, blueberry blossom honey, traditional, sparkling mead. In this experimead, three different forms of souring are tested in standard meads. This includes Kombucha, probiotic pills (lactobacilius), […]