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Old 04-13-2012, 01:50 PM   #201
TheBrewingMedic
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CV Bochet ready for bulk aging and clearing

bochet413.jpg  
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Old 04-13-2012, 05:13 PM   #202
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After a traditional and a cherry mel, here is my jaom must cooling off before I pitch the yeast.
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Old 04-14-2012, 06:03 PM   #203
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Just bottled this today! i'm quite proud. Black and blueberry, aged with oak. It's delicious right now. cant wait to try it after a year!

imag0116.jpg  
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Old 04-14-2012, 10:35 PM   #204
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Watermelon Melomel

10 Lbs Clover Honey
2 Lbs Orange Blossom Honey
4 Gallons Spring Water
1 Gallon Juiced Watermelon
EC-1118

10 days initial fermentation
Just racked today into carboy

Really beautiful color and amazing taste incredibly aromatic.

image-3780978790.jpg   image-113021866.jpg  
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Old 04-15-2012, 12:29 AM   #205
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Kiwi mead, blackberry mead, blackberry wine, white grape & raspberry wine, raspberry mead, and brown sugar cyser.

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Old 04-15-2012, 01:12 AM   #206
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Default Raspberry Zinger Bochet

Here is my Bochet bottled today. Made with cold steeped Rasperry Zinger herbal tea.

With Flash

rasberry-zinger-bochet-mead-bottled-flash.jpg

Without Flash

rasberry-zinger-bochet-mead-bottled-no-flash.jpg

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A painting says a thousand words. But a painting while on good mead just looks funny!

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Old 04-17-2012, 09:53 PM   #207
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Bottled the rest of my black and blue today. Here are the results.

545104_10150943930658572_507768571_12978936_1676356246_n.jpg   549399_10150943924283572_507768571_12978917_1924245572_n.jpg  
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Old 04-17-2012, 10:35 PM   #208
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My first mead, clover honey, blood orange, and raspberries. Pictured after 1st racking and top off.

image-2658601232.jpg  
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Old 04-18-2012, 11:58 PM   #209
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Cysers and strawberry melomel!
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Old 04-19-2012, 03:04 AM   #210
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Not my mead, but I was at a homebrew club meeting tonight, and one of the members brought the blackberry mead he made for his daughter's wedding when she was five...in 1982. This piece of art is thirty years old. The picture does it no justice, as it was taken with my cell phone, but I had to share. I am blown away at how smooth it was. He said it is 16% at least, and it tasted like it just came out of the comb.

He also had a bottle each of an eight year old cranberry melomel and a five year old pyment he made. No pictures of those, but they were out of this world, too. I felt so honored to be allowed to try something thirty years in the making.

120418_001.jpg  
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