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Old 04-20-2009, 10:48 PM   #11
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Quote:
Originally Posted by summersolstice View Post
Strong flavor. Like molasses has a strong flavor. Usually the darker the honey the more strong the flavor, but not always.
Oh ok then yes it is an aggressive honey so I should be fine.

Thanks for the quick response.
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Old 04-22-2009, 10:14 PM   #12
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Ok so I accidently got Lavin D-47 instead of the K1. Should I just wait another day (no big deal) and get the K1 or will I get the same results from the D-47?

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Old 04-22-2009, 10:39 PM   #13
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If you look at your Lallemand Yeast Chart, you'll see that they have totally different profiles. Look at the descriptions and decide which you think would appeal more to you in this particular mead.

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Old 04-23-2009, 06:41 AM   #14
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How is it now after almost another year of aging?

This sounds like a really great recipe. I think I'll need to buy another carboy!

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Old 04-23-2009, 08:43 PM   #15
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I really like the caramelly taste the crystal malt adds to the cyser. I only have 6-8 bottles left so I'm not drinking it very often right now.

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Old 04-23-2009, 10:14 PM   #16
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Bought the correct yeast and am going to start this now!

Thanks yet again for help along the way I will take pics and update.

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Old 04-24-2009, 12:20 AM   #17
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OK got my batch going and hit my sg of 1.120, my hopefully last question is how often should i check my gravity for hitting my nutrient spots and do you stir when adding?

phew thanks!

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Old 04-27-2009, 05:51 PM   #18
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Default Dme...???


Sorry for the Noob question, but what is DME?

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Old 04-27-2009, 09:46 PM   #19
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Quote:
Originally Posted by wdtunstall View Post
Sorry for the Noob question, but what is DME?
Dry Malt Extract
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Old 05-04-2009, 11:19 PM   #20
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I'm trying this as my first mead. New to wine making and am learning fast. I'm about to rack off of the vinilla beans and add the bw honey. Sg tells me I'm at about 14% alcohol and it smells great. I'll let you all know how it turns out! Thanks for posting the recipies and steps for us newbees, all the info helps!

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