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08-21-2016 2:50 AM


50 years old

Likes Given: 15

14 Likes on 11 Posts 


  • traditional archery,bass guitar
  • Jon McCumber
  • I love all music if its played with integrity
  • Willy Wonka and the Chocolate Factory, Mon Ami, The Lord of the Rings
  • Face Off
  • SCA
  • I wanted to try mead and I couldnt find any so I had to make my own.
  • Prickly pear mead
  • Orange blossom traditional
  • multi-berry melomel
  • traditional wildflower mead, trad orange blossom mead, blueberry vanilla mead, wild blossom mead raspberry melomel, cherry melomel, blackberry melomel,
  • Male
  • Married
  • Buffalo
  • New York


  • Posted in thread: First mead batch on 03-10-2016 at 03:29 AM
    I won't think about bottling until 8 or 9 months. It gets easier to wait when you have enough
    bottled and you have a choice of aged meads to drink. Good luck and welcome to the obsession.

  • Posted in thread: Dangers of bulk aging *FACEPALM* on 03-06-2016 at 12:53 AM
    You said that you took 3 bottles out of the carboy previously? That would have left a lot (too
    much) of headspace. Even with a real airlock you would have oxidation issues. In bulk aging you
    need to k...

  • Posted in thread: Yeast issues and perhaps temperature? on 03-06-2016 at 12:29 AM
    By any chance was there any potasium sorbate in the concentrate that you used?

  • Posted in thread: First small batch! on 10-15-2015 at 04:26 PM
    1 packet of dry yeast is good for up to 5 gallons. If you are using fresh mint leaves l would
    crush them up a bit and put them in secondary. Good luck and welcome to the obsession.

  • Posted in thread: Vodka infused vs. actual spice on 10-05-2015 at 02:04 AM
    I have had good results with adding the spices in secondary,whole cinnamon sticks and vanilla
    beans sliced lengthwise and tied with string for easier removal. I never really liked the idea
    of adding v...

  • Posted in thread: Black Forest Gateaux Mead....would it work? on 09-25-2015 at 03:55 PM
    What size batch would this be?

  • Posted in thread: Infusing Chocolate flavor Into mead. on 09-25-2015 at 01:51 PM
    I have had good luck with using chocolate syrup in the secondary. It didn't take long to age
    out, and it cleared up nicely. I don't have my notes handy but l can try post how much I used

  • Posted in thread: Anyone have a good proven pumpkin pie mead recipe on 09-23-2015 at 03:50 PM
    One thing that has helped to make the pumpkin flavor come through is to add a couple of sweet
    potatoes in to the must.I like to use purple ones if I can get them. They really add to the
    color nicely. ...

  • Posted in thread: Oh no on 09-21-2015 at 03:43 PM
    This might be a hard recipe to repeat. ��

  • Posted in thread: What do you use for a primary on 09-16-2015 at 04:03 PM
    I use a bucket with the lid just resting on top for the first week or so.

Mead: The art of turning bee vomit into yeast pee. Sounds delicious doesn't it?