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Old 03-22-2013, 01:51 AM   #711
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Originally Posted by gilliam View Post
Second shelf left to right:
Sweet mead with apples and caramelized honey
Semi-sweet mead apples, caramelized honey and nutmeg
Could I get your recipe for these?


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Old 03-22-2013, 06:12 PM   #712
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Peach mead, a big one at 19% abv, about seven months old now. I think I might have posted this before, if so, sorry. I entered this in the Mazer cup, judging next weekend.
Oh damn, its sexy


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Old 03-23-2013, 12:01 AM   #713
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Here is a pic of my prize winning mead. Sorry, I couldn't figure out how to make it stand upright.



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Old 03-23-2013, 04:22 AM   #714
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Here is a pic of my prize winning mead. Sorry, I couldn't figure out how to make it stand upright.
Congrats, but you should apologize for not being able to share with us all.
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Old 03-23-2013, 03:20 PM   #715
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My first mead I made is a mango mead. Aging for 2 months now.



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Old 03-23-2013, 09:08 PM   #716
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Old 03-24-2013, 01:20 AM   #717
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Was ist das?

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Old 03-24-2013, 07:15 PM   #718
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Some of my bottled orange blossom mead from a year and a half ago and my current 15 gallons I'll bottle next year. Left is a new batch of the orange blossom, middle is my raw meadowfoam honey and partial bochet hybrid, and on the right is my french oaked bochet that's been bulk aging for almost 2 years. It's gettin good.





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Old 03-24-2013, 08:42 PM   #719
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This is my "return to brewing" show mead. It is a N Dakota Wildflower Honey which just may be the prettiest color I've seen. This was made on 1/26/13, OG was 1.110, it fermented dry to 0.998 and was back-sweetened (original honey) and stabilized to 1.015.

I wish I could really take a pic that shows the "glow" but you can kinda see it behind and to the right of the carboy:

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Old 03-25-2013, 12:28 AM   #720
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Quote:
Originally Posted by LBussy View Post
This is my "return to brewing" show mead. It is a N Dakota Wildflower Honey which just may be the prettiest color I've seen. This was made on 1/26/13, OG was 1.110, it fermented dry to 0.998 and was back-sweetened (original honey) and stabilized to 1.015.

I wish I could really take a pic that shows the "glow" but you can kinda see it behind and to the right of the carboy:
Good Lord that looks awesome! Did you use any nutrient or was this just a water honey yeast deal?


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