Last Activity:05-11-2015 6:28 PM
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Posted in thread: What do your curds look like? on 05-11-2015 at 06:28 PM
No, I put them back into the pot, and put the pot into a sink of hot water to keep the curd
warm while cheddaring. As the curd cheddars and additional whey collects, I will drain off the
Posted in thread: What do your curds look like? on 04-27-2015 at 06:07 PM
I made a 5 gallon cheddar this weekend. After cutting a cooking the curd, they were perfect. I
used 5 gallons of Spartan whole milk. 2 tsp of Cal Chloride, 3/16ths dry calf rennet. (Also the
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 11:47 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 07:03 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 04:34 PM
It looks wonderful.
Posted in thread: Oak Chips - Question on 12-17-2014 at 04:27 PM
Thank you all for the replies.
Posted in thread: Oak Chips - Question on 12-16-2014 at 11:47 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 03:32 PM
I personally would rack it off into a secondary. It will continue to work.