Last Activity:04-16-2015 10:35 AM
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Posted in thread: What do your curds look like? on 04-16-2015 at 02:56 PM
Did you cheddar the curds?
Posted in thread: Massive Mozzarella Failure!! on 04-16-2015 at 02:53 PM
I use Spartan Brand whole milk. I get great curd with it. 1 to 2 gallons I use 3/4 tsp calcium
chloride and 1/16 tsp of dry calf rennet. Of course the starter that I need depending upon the
Posted in thread: Bray's One Month Mead on 12-24-2014 at 10:47 AM
Just started a batch of this on Sunday. Already off to a good start. Just wasn't expecting the
sheer volume of CO2 that I got on my first de-gassing at 12 hours after pitching. It blew all
the water o...
Posted in thread: Bray's One Month Mead on 12-22-2014 at 06:03 PM
I started a BOMM yesterday, and it is perking away this morning. :ban:
Posted in thread: Prickly Pear Melomel on 12-17-2014 at 03:34 PM
It looks wonderful.
Posted in thread: Oak Chips - Question on 12-17-2014 at 03:27 PM
Thank you all for the replies.
Posted in thread: Oak Chips - Question on 12-16-2014 at 10:47 AM
When using oak chips, I understand, according to what I have read, that you boil them and then
let them soak for a bit. When adding to the mead, do you put in the "broth" as well as the
chips, or chip...
Posted in thread: Stuck fermentation on 12-12-2014 at 02:32 PM
I personally would rack it off into a secondary. It will continue to work.
Posted in thread: No activity on the airlock on 12-04-2014 at 10:45 AM
Unlike beer, mead will benefit from de-gasing by either stirring it gently or sloshing it
around in the fermenter. This removes excess carbon dioxide and makes the yeasties happy.
Posted in thread: Vintners Harvest Fruit Purée on 12-03-2014 at 03:14 PM
It could always be blended into another batch as well. Why waste it? :mug: