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Old 01-01-2009, 08:36 PM   #11
hightest
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Originally Posted by eulipion2 View Post
Well, I put the recipe into qBrew, and it gave honey's extract potential as 1.042, which would make the calculation correct. Other sources, including John Palmer's How To Brew and StrangeBrew give it as around 1.035, making hightest's correct.
Years ago, I attempted to use the beer brewing programs for mead and found them not suited to mead making. As I do not know the specifics of their calculation methodolgy, I can not say why this is so.

Nevertheless, the method I employ in my spreadsheet is based on sound concentration/dilution mathematical methods (C1V1 + C2V2 = CtVt) - Concentration and Volume.

So rather than try to figure out why other programs do not work, I created my own, tailored to the needs of the mead maker. It is as accurate as your measurements, is used by many mead makers, and is the basis for mead calculators found on other mead websites...
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Old 01-02-2009, 01:03 AM   #12
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DUDE!!!! That sounds awesome....Is this the complete recipe?

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Do not make a starter with dry yeast!!! I think you should be fine with one package but if you are worried have the montrachet on hand. It will probably be drier but I do not think it will be bad.


Is this like the atomic fireball mead in Randy Moshers Radical Brewing?

It calls for about 15 lbs. honey, 50 atomic fireball jawbreakers 1 to 2 boxes of red zinger tea and some cinnamon oil. The recipe there only specifies "mead yeast" and not how much.
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Old 01-03-2009, 06:39 AM   #13
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I have Randy Mosher's book, which says 15lbs of honey. When did the extra 3lbs and 1/2gallon get added?

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Old 01-03-2009, 10:47 AM   #14
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wow this really sounds tasty... i might have to put this together!

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Old 01-03-2009, 01:24 PM   #15
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I have Randy Mosher's book, which says 15lbs of honey. When did the extra 3lbs and 1/2gallon get added?
I was merely inquiring whether this was the same recipe. Yes, the OP's recipe has more honey.
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Old 01-04-2009, 01:23 AM   #16
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The AHA recipe is 18 lb honey, energizer and nutrient, and two packs of Narbonne yeast. Stop fermentation around 1.030-1.060, add potassium sorbate, move to secondary and add cinnamon oil.

I've had some of this. It does taste exactly like atomic fireballs!

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