Last Activity:11-19-2011 12:02 PM
Posted in thread: Choco-Cherry Mead, Take 2. on 09-25-2009 at 04:52 AM
A while back I posted this thread about a very sluggish Chocolate Cherry mead I was attempting.
It figured that it has been a year since I started that mead, why not start another gallon?
Found the sa...
Posted in thread: Newbie making Chocolate on 03-30-2009 at 01:29 AM
I put this guy away and pretty much forgot about it for the past three months. It had about a
half inch of sediment, and still had bubble rising in it so I racked it and took a
reading.1.106. :/ Ugh. ...
Posted in thread: When would you dump a batch? on 01-15-2009 at 11:36 PM
Seems like the constant advice for any newbie who thinks they might have goofed something up is
to wait, then wait some more. Then after you've waited, wait a little longer. I'm just
wondering, what w...
Posted in thread: Newbie making Chocolate on 12-20-2008 at 08:06 PM
Month and half later. There has been a steady stream of tiny white bubbles slowly working its
way up to the next since the repitch, so I took a reading. In the last month and half it has
gone from 1.1...
Posted in thread: Blueberry Mead on 12-14-2008 at 03:38 PM
I started a gallon of this at the beginning of novemeber. I just cracked it for the second
racking since being in secondary and stole a sample. Still doesn't taste or smell like
blueberries, or anythi...
Posted in thread: JAO clearing and bottling on 12-01-2008 at 11:33 PM
Maybe wiat a while to see if all the fruit drops. I had a batch clear in about five weeks from
start this summer. At five and half weeks all the fruit hit the bottom and I bottled it. This
was in augu...
Posted in thread: Alcohol percentages. on 11-11-2008 at 12:22 AM
I've spent a good 90 minutes trying to root up the answer to this on various wine/mead sites
and am starting to doubt my ability to use search engines. So here it goes.What is the method
Posted in thread: Newbie making Chocolate on 11-07-2008 at 11:37 PM
Made the new starter Weds after work, built it up until I went to bed last night and pitched it
then. Today after work the airlock is moving at about a bubble every 30 seconds.Seems to be in
Posted in thread: Newbie making Chocolate on 11-04-2008 at 08:44 PM
Sorry a little overeager, by watering down the mead and adding nutrient you should be able to
get a healthy starter, then just keep stepping it up till it large enough to handle the entire
Posted in thread: Newbie making Chocolate on 11-04-2008 at 05:51 PM
668 - That is a killer OG.I would take out a half cup of your batch, add enough water and some
nutriant to bring it down to around 1.060, maybe 1/4 of a cup. Then add some yeast nutriant,