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Old 04-22-2008, 05:26 PM   #21
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Just got a batch of this going.. First mead ever.

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Old 04-22-2008, 10:28 PM   #22
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Ditto, made a batch at noon.

The bubbler's output is already in near rhino-fart territory... in a corner of the kitchen pantry.

I may have some 'splaining to do....

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Old 04-22-2008, 11:03 PM   #23
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Mine exploded all over my floor.. It was foaming up like crazy. End up just dumping some more out.. Going good now though, and got the air lock back on.

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Old 04-22-2008, 11:42 PM   #24
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Quote:
Originally Posted by Ryanh1801
Mine exploded all over my floor.. It was foaming up like crazy.
Not here.
I just looked, there is activity in the bubbler, a little foam, and some smell.
Maybe it's because my ambient temperature is a tad low...?
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Old 05-01-2008, 04:52 AM   #25
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Quote:
Originally Posted by Ryanh1801
Mine exploded all over my floor.. It was foaming up like crazy. End up just dumping some more out.. Going good now though, and got the air lock back on.
Mine have been ok, except the one where I used a washed US-05 Ale yeast. That one went right onto the counter and then onto the floor for 2 days.

BTW...What is that funky taste? I can't put my finger on it...It's like super concentrated orange seed flavor...and it's good for nearly instant heartburn. I may have to try Malkors version.
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Old 05-07-2008, 06:29 AM   #26
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Just (finally) bottled my JOAM, my first mead ever. Man, is it nice. Been a long gestation but well worth it, I'm hooked.
Were a few compromises in putting it together which probably accounted for the long hatch but well worth the wait.

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Old 05-09-2008, 07:20 PM   #27
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got my first batch going today. talk to you again in a few months!

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Old 05-19-2008, 03:30 PM   #28
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I found this exact recipe from http://www.moremead.com/mead_logs/Ancient_OCC.html and just finished making it. I'm not too concerned about the bread yeast as the first four gallons of wine I made(1 gal at a time) used bread yeast, because I simply didn't know any better. The yeasty taste was minimal due to the sweetness of the concentrate I used. I'm sure the 3lbs of honey along with the assortment of spices will be plenty of sweetness to cover the yeasty essence. Here's a pic of mine with airlock fitted, sitting in my bathtub. I've got it covered with a hand towel to keep the light out.

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Old 05-29-2008, 09:40 PM   #29
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How much alcohol should this produce...?

My batch should be ready near the time of a family gathering, next month, and am tempted to take some there, but don't want to turn the event into an Irish funeral..

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Old 09-30-2008, 04:29 PM   #30
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Made a batch of this last night... My first mead, ever.

I pitched the yeast when it was warm still. I'd guess about 110, or 115F. It was bubbling this morning, so hopefully I didn't kill too many of the yeasties...

Think pitching it at that high of a temp will screw it up too badly?

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