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Old 01-01-2013, 04:22 PM   #11
scottv
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Mostly it's cosmetic sarmac. My first mead has a long way to go I started it in November 2012, peach melomel. It looks disgusting not much of a honey or peach taste but can smell the alcohol.

I started second fermentation a little over 3 weeks adding in 9 lbs of puree peaches so it looks pretty nasty. Lol.

I'm going to rack again later this week and let it sit and see what time does I will have to bottle it since I have no way to get rid of headspace at this time. But ya. Just gonna take golddiggie advice and hide it away.



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Old 01-01-2013, 04:27 PM   #12
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When I mean better. Going to use the calc tool at gotmead.com make sure I get my readings etc etc.



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Old 01-01-2013, 04:43 PM   #13
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Originally Posted by scottv View Post
When I mean better. Going to use the calc tool at gotmead.com make sure I get my readings etc etc.
What kind of mead are you looking to make?

IMO/IME, if you don't want the flavors from the raisins, then use nutrients. While I could see wanting those attributes in some meads, I wouldn't use them in a traditional.
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Old 01-01-2013, 05:50 PM   #14
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I'm going to go for a traditional GD. I love the warm bitter sweet taste of mead you get from like renaissance festivals which is where I got my love for mead.

I did find a meadry in Oklahoma that makes a few meads. I ordered some for my long wait for mine to be ready. A lot of places carry chaucers mead but it's kind of blah. Ok but not the best.

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Old 01-04-2013, 08:35 PM   #15
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Sara, they are made from grapes, what makes the zantes not a raisin? THanks, WVMJ
I cannot believe I said a Zante was not a raisin. They are not a true ribes, so not a true currant. Usually they are sourced from Black Corinthian grapes, they called it a Champagne grape if I recall correctly. They are in fact raisins, and some of the most flavorful out there. I had ribes on the brain.


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