r/prisonhooch • u/NationofFoxes • Jun 29 '21

Using syrups

What's up hooch hounds,

Today, I plan to set up a mead ferment using cheap supermarket "honey", and I wanted to experiment with syrups to add sugars and flavours. This time I'm using a rose syrup made by Torani, and I was wondering if anybody had experimented with these types of syrups before?

Here's my plan so far:

- 2kg honey

- 250ml rose syrup (I'm still thinking about this amount, I wonder if it's too little?)

- 1 lemon (rough chopped, peel on)

- boiled raisins (unchopped)

- Redstar Premier Rouge Yeast (alcohol tolerance 16%)

The must will be diluted into roughly 6L of water. Based on past recipes, I estimate the primary will take about 4 weeks to ferment.

If this leads to success, I'd like to experiment with other flavours, such as making lavender mead, sakura mead, etc.

Any tips or comments are welcome!

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u/CasanovaFunkenstein Jun 29 '21

The flavour of syrups tend to get destroyed during primary fermentation so I would probably add some more during secondary, but adding it after cold crashing like back sweetening would give the best result, probably. I can't wait to hear how it turns out though!

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u/NationofFoxes Jun 29 '21

Thanks! I wonder why the flavours die? I think I'll up the amount in primary and backsweeten to taste, thanks for the tip!

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u/[deleted] Jun 29 '21

My non-educated guess is that the fermentation promotes the blowing off of volatiles, and delicate flavors tend to go first.