Mulberry morat is in the fermenter. SG 1.135. 4 gallons so I hope it's decent.
That is a bad cucumber berlinner. There are great ones that just taste refreshing and a bit like spa water. Gosh was it B Nektar that did a cucumber watermelon a while back? I think it was. It wasn't everyone's thing, but I loved it.That sounds both disturbing and awesome! Might be that I recently had a cucumber berliner weisse that was all liked dilled, pickled cucumber and I can't really see how that would work in a mead. Much intrigued though! =)
So, basically Lutter-esque approaches to fermentation techniques and recipe development?If he uses Facebook, I cannot recommend the group Modern Mead Makers enough. It’s a group started by professional mead makers that stresses modern TOSNA techniques and has rejected a lot of outdated recipes that might work but don’t really teach people how to make mead, troubleshoot recipes, etc. If he wants to learn to make mead well, it will take some reading, but it’s a good group.
....Affiliate of Blackstreet Capital Holdings, LLC Acquires Northern Brewer, LLC
It looks like Blackstreet's back. Alright.