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Old 10-29-2013, 03:57 AM   #1081
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Originally Posted by Beernik View Post
Since I was up anyway because I made the mistake of drinking coffee in the evening, figured I might as well label.

3 Goats Gruff Cyser
Great labels!
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Old 11-01-2013, 03:34 PM   #1082
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A Cranberry Mead I threw together a few months ago.

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Bottled: Mexican Cerveza, Irish Stout, some Blue Moon clone, Pepper Ale, Full Hard Lemonade, Russian Imperial Stout, My first attempt at Mead (JAOM), Black Pearl Porter
Kegged: Blue Moon clone, Irish Red Ale
On Deck: Citra Hop Bomb (small batch) and Cream of Three Crops

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Old 11-01-2013, 04:22 PM   #1083
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Perry Pyment, Started in April for the Game of Thrones Mead thread



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Old 11-03-2013, 01:10 AM   #1084
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damn.. still gotta wait 6 weeks before this one is cleared all the way out and de carbonated :/

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Old 11-04-2013, 03:37 AM   #1085
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Thought I'd try this out:




Mead in the pumpkin fermenting.




It's a very pleasant pumpkin cyser in there. 12lbs of local wildflower honey and 2lbs of brown sugar. After the pumpkins start to turn, I'm going to transfer it all to secondary and throw in some cinnamon sticks and vanilla beans. I've made this before with pumpkin puree, and it's AMAZING. I'm expecting a more subdued pumpkin flavor doing this method (they are, afterall, not pie pumpkins ) I'm excited to see how it turns out.

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Old 11-09-2013, 06:06 AM   #1086
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Old 11-09-2013, 06:07 AM   #1087
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Quote:
Originally Posted by TeufelHundenM198
Thought I'd try this out: Mead in the pumpkin fermenting. It's a very pleasant pumpkin cyser in there. 12lbs of local wildflower honey and 2lbs of brown sugar. After the pumpkins start to turn, I'm going to transfer it all to secondary and throw in some cinnamon sticks and vanilla beans. I've made this before with pumpkin puree, and it's AMAZING. I'm expecting a more subdued pumpkin flavor doing this method (they are, afterall, not pie pumpkins ) I'm excited to see how it turns out.
Do let me(us) know how it turn out
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Old 11-09-2013, 08:57 PM   #1088
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Inspired by those bottles of liqueur with whole pears, and the ones with gold flakes, I took some of the fermenting house mead and added a real honey comb from one of the hives out back. The mason jar has a loose lid, so CO2 can escape. It is really cloudy, and I am not sure if the comb will remain intact or eventually dissolve, but an interesting experiment.

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Old 11-12-2013, 07:20 PM   #1089
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Here is my three meads sll half way through,, left to right is viper, japaneese raspberry then a vanilla mead,,,

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Old 11-14-2013, 04:04 PM   #1090
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Blackberry Crush Mead; Just pitched yeast

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