Last Activity:10-22-2013 4:37 AM
Likes Given: 3
Posted in thread: Chocolate Mead on 10-18-2013 at 12:17 AM
1.030 seems a little too sweet. I might just back sweeten to 1.010-1.020.
Posted in thread: Chocolate Mead on 10-17-2013 at 11:47 PM
I'm getting ready to rack this off the Hershey's syrup and onto some potassium metabisulfate
and potassium sorbate and sweeten it to 1.030. How much potassium metabisulfate and sorbate do
I use per ga...
Posted in thread: Chocolate Mead on 03-14-2013 at 04:47 AM
Tasted ok, not great but I'm expecting with time through it will get much better.
Posted in thread: Chocolate Mead on 03-13-2013 at 06:04 PM
Racked and added 4 cups of Hershey's Syrup. 1.008107319
Posted in thread: Ranco Two Stage Controller on 02-12-2013 at 01:03 AM
I figured it out. I didn't switch stage 1 from cooling to heating. Now back to your regular
Posted in thread: Ranco Two Stage Controller on 02-11-2013 at 10:00 PM
Anyone use the Ranco ETC 211 two stage controller? I am looking for help in setting it up. I
currently have stage 1 set for heat and stage 2 for cool. I would like to keep the fridge
around 65°. I tho...
Posted in thread: Chocolate Mead on 01-16-2013 at 07:52 AM
94690Racked and air locked today. Gravity is at 1.022.
Posted in thread: Chocolate Mead on 01-11-2013 at 01:42 AM
93514Started it today. 5 gal batch. 12 pounds honey with 20 oz Droste cocoa. Used Red Star
Premier cuvée yeast with some added some nutrients. Original Gravity is 1.100
Posted in thread: Chocolate Mead on 01-02-2013 at 01:28 AM
Open bucket, lid resting on top, not snapped on, until the OG had dropped by 2/3, or my maximum
is 10 days before I transfer to carboy and attach airlock. Whichever comes first. The bucket
Posted in thread: Chocolate Mead on 01-01-2013 at 04:58 PM
My most recent chocolate experiment, started 9/3/12, which had an OG of 1.105 used 3 oz cocoa
powder by weight/gallon added during primary, entire contents transferred to carboy and
airlocked on 9/8.D...