Hi i want to make honey Mead but not as usual,
the idea is make a 5-8% alcohol beverage with a perfect foam on top (like beer).
I'm thinking in use lecithin soya to make this possible, any suggestions?
Some old recipes
http://realbeer.com/spencer/Digby-recipes/
Juicy
I don't know about that but I just did this today, hope it works.
12 pounds of honey, 5 gallons of water (little less, desu.), and some dates.
I have no idea what I'm doing so I'm just going to forget about it for a year and see what happens.
>>914406
if you want foam, add carbonation. allow to finish fermenting = no more bubbles/a bubble every hour or so, siphon and add a little more sugar/honey to ferment a little more and carbonate. Or use a diy sodastream or dry ice when bottling.
>>914561
Update, I woke up this morning and the bung and airlock blew off the top, coated the top of the jug in foam.
Any way to salvage this?
OP HERE
The problem is, beer have a good Foam because the protein and alcohol quantity.
Beer have 0.5
and Honey have 0.3
Just carbonation will make look like soda.The Foam will dissipate in seconds
I don't know why people all over the internet seem to want a drink like mead or cider to have a head.
You're just fighting the laws of nature. If you must though, I suppose using some high-protein grain, or something like oats that has a lot of beta glucan in it while still using a majority of honey as a your fermentable could work. Unless you're doing this for a celiac or something.
And lecithin has a taste. A bad one at that.
>>914406
The "truest" way of doing this is secondary fermentation. The easiest (and most costly due to hardware), is forced carbonation.
Here's what you do: bottle it, without killing off or removing the yeast, shortly before it's all fermented out. The secondary fermentation then starts, and if you do it right, it won't pop the cap off or crack the bottle. I've had good luck with swing top bottles, but it was a higher alcohol content. It basically stopped the secondary by bringing the alcohol content up past the yeast's tolerance.
>>915284
Ahhh. I see
Yeah. Not gonna happen with mead. Maybe a braggot though? That should let you get a nice head on it.
And the use of XANTHAN GUM? it's used to make firm foam. Any taste difference?
"Xanthan Gum is also widely used to elaborate dishes for people with allergies and food intolerance. It is used in low calorie dishes to improve mouth feel and consistency."
>>915654
Not really. It's in everything from icecream to pasta and meat sauces, juicy drinks, eye ointments...
If it did hypothetically test like anything you've been eating it your whole life already and couldn't tell by this point..
OP I was like you when I started making mead. In my head, I was imagining something beer-like, carbonated, good head, but just a bit sweeter. Now, many many batches of mead later, I realized that mead was never supposed to be like beer - but more like wine. Or something completely different.
If you want something beer-like - I'd suggest you brew beer.
Otherwise, if you still want mead with head retention, I'd recommend mashing your honey/water mixture with a bit of unmalted wheat or barley - that should give some head.
homebrew used to be /ck/'s thing
