Explore Fermolog
Public mead, wine, cider and beer batches and recipes shared by the Fermolog community.
Batches
View all batches →Real fermentation batches with timelines, gravity charts and tasting notes.
Eivor’s Elderflower Elixir
An elderflower mead, made using IKEA elderflower concentrate. Loosly based on City Steading IKEA mead recipe.
Red Wine from Anatolian Grapes (karacik karasi)
3 L of grape wine produced using 3 kg of grapes, 3 kg of grapes. Measured original gravity (OG): 1.100. After several rackings, we bottled three 750 ml bottles.
Recipes
View all recipes →Day-by-day fermentation schedules you can follow or start a batch from.
Castle Bochet Mead
Traditional high gravity bochet (burnt) mead made by caramelizing the honey before fermentation, giving a deep copper color and a toffee-like, sherry-style character. Source: https://homebrewersassociation.org/homebrew-recipe/castle-bochet-mead/ (primary, secondary and bottling durations are not given precisely in the source, estimated here from typical high gravity mead practice)
Grape Mead (Pyment)
Quick, fast-clearing grape mead (pyment) made with Welch's grape juice and honey, backsweetened and stabilized after primary. Closest available type is Grape Wine (pyment itself is not one of the 8 listed types). Yeast dose not specified in source, standard 5g packet assumed. Buckwheat honey's exact role is disputed in the source discussion (nutrient boost vs flavor), kept here as a small flavor addition. Backsweetened to a sweet finish by default; for a lighter, semi-sweet result use 4oz honey instead of 6oz at the backsweetening step. Source reports the mead was ready to drink in about 5 weeks. Source: https://www.homebrewtalk.com (Joe's Grape Mead / Pyment / Melomel thread)
