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01-18-2014 12:13 AM

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  • Posted in thread: Strong Odor...problem? on 12-02-2013 at 02:37 AM
    Yeah I've been gassed pretty good by the yeasts before. Nothing to worry about.

  • Posted in thread: Mead transfer question on 12-02-2013 at 02:35 AM
    It's hard to tell in the pic if that's fruit or just fruity foam from fermentation. I wouldn't
    be worried about it either way.You can top up with whatever you like, you shouldn't need much
    if any at a...

  • Posted in thread: Racking/second fermentation confusion on 12-02-2013 at 02:28 AM
    That's the basic process, yes, but don't worry about the time frame. Not every fermentation is
    going to complete in a month. Primary fermentation ends when fermentation stops and the SG of
    your mead s...

  • Posted in thread: Mead won't clear on 11-26-2013 at 01:54 AM
    That's not very long. Let it sit and do its thing. It will clear. You're running on mead time;
    the mead isn't running on your time.

  • Posted in thread: smells on 11-25-2013 at 11:19 AM
    It tastes good but smells like vomit...? Don't smell it.But seriously, just let it age for a
    while. Any vomity off flavors will more than likely age out.

  • Posted in thread: Mead IPA - to boil or not to boil half of the honey? on 11-24-2013 at 10:11 AM
    I should think if you're going for an IPA level of bitterness, that'd mask any delicate
    aromatics from the honey anyway. Boil away.

  • Posted in thread: Burnt bouche, too sweet on 11-17-2013 at 10:54 AM
    Caramelizing the honey renders some of the sugars unfermentable to the yeasts, so it stands to
    reason that a bochet will have a bit more sweetness to it than a traditional. It does sound
    like yours ha...

  • Posted in thread: My first attempt at pumpkin pie mead on 11-03-2013 at 09:07 AM
    Carving and pie pumpkins ? There's a difference ?I just don't get pumpkins and squashes......
    the few times I've tasted them, they've always seemed bland as hell. I've been left with the
    presumption t...

  • Posted in thread: Another first mead question... on 10-31-2013 at 08:23 AM
    If you don't want a dry mead, just stabilize with sulfite and sorbate and backsweeten to taste
    with additional honey.

  • Posted in thread: Real Old Honey on 10-28-2013 at 08:07 PM
    Taste it. Honey doesn't spoil and I've heard a few accounts of aged honey being heavenly. It
    might turn out that you're sitting on the holy grail of honeys and you might just want to make
    a traditiona...

Primary: Oatmeal Stout Bochet Braggot Secondary: Orange Melomel Planned: Cinnamon Cyser, Strawberry Melon Mint Melomel, Cherry Vanilla Melomel, High ABV Oak Aged Vanilla Metheglin