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- Jul 22, 2021
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I've never made a waterless mead and have been kicking the idea around. Outside of the large amount of fruits needed and accepting a smaller batch result, the concept seems simple enough.
Getting the OG will be a slight bit of a guess unless I get a spectrometer to really get the amount of sugars in the selected fruit(s). Depending on the fruit used, the possibility of wild yeast and spoilage seems like it might be higher than a mead I normally make.
I'm thinking a "cheater" fruit for a first waterless mead might be watermelon. The outside should be able to be sanitized nicely so that cutting into it won't introduce outside elements into the fruit itself via the knife. The fruit carries plenty of water on its own and is currently readily available and pretty inexpensive.
I don't know what kind of YAN I will get from the fruit but I am currently assuming that I can calculate nutrients as a traditional and not end up with too many nutrients.
Any suggestions?
This is currently in the mental kicking it around phase and I still need to look around for more info/gotchas.
Getting the OG will be a slight bit of a guess unless I get a spectrometer to really get the amount of sugars in the selected fruit(s). Depending on the fruit used, the possibility of wild yeast and spoilage seems like it might be higher than a mead I normally make.
I'm thinking a "cheater" fruit for a first waterless mead might be watermelon. The outside should be able to be sanitized nicely so that cutting into it won't introduce outside elements into the fruit itself via the knife. The fruit carries plenty of water on its own and is currently readily available and pretty inexpensive.
I don't know what kind of YAN I will get from the fruit but I am currently assuming that I can calculate nutrients as a traditional and not end up with too many nutrients.
Any suggestions?
This is currently in the mental kicking it around phase and I still need to look around for more info/gotchas.