Last Activity:12-20-2010 8:32 PM
Posted in thread: Swing-top bottles... on 11-30-2008 at 10:21 AM
Seems they will work well for me, because i can get an import beer here from Belgium, which is
good beer anyway, and then after i have guzzled down 2 cases or so (20 bottles in a case), and
Posted in thread: carrot cider? on 11-20-2008 at 01:51 PM
I post this almost jokingly, but i was also wondering opinions... is fresh carrot juice able to
be fermented? In theory, could one make carrot mead or carrot cider? Hm, i might try to make a
pint or a...
Posted in thread: boiling honey? on 11-17-2008 at 10:26 AM
What about using a double-boiler method? Then its much easier to control the temp, the honey on
the bottom cant get 'burnt', and the maximum temp would be 100 C. I have used this method a
bit... the h...
Posted in thread: Use of iodine on 11-17-2008 at 10:16 AM
Quick question... If iodine can be used to sterilize equipment, and it can be used to make
dirty water into clean drinking water, can it be used in place of campden tablets?
Posted in thread: Peanut Butter Honey Sandwiches on 11-15-2008 at 12:56 AM
Ah yeah, I'm in a place where roasted peanuts without extra oil is common. I didn't even think
about the fried peanuts being an issue. Peanuts are naturally full of oil anyway, so it will be
Posted in thread: Using natural yeast from unpasteurized cider on 11-14-2008 at 03:43 AM
I'm no great expert on cider, but I've been taught that all fruit has a collection (culture?)
of airborne wild yeast, living on it's skin/peel. And, unless it is washed off, that this yeast
Posted in thread: Peanut Butter Honey Sandwiches on 11-14-2008 at 03:11 AM
Uncooked peanuts have a totally different flavor. Cooked, chopped peanuts taste right, but they
are so dense that I'm not sure much flavor would come out of them. The goal isn't to just use
up some pe...
Posted in thread: Coffee Mead on 11-10-2008 at 04:27 PM
2) As you pointed out - you start seriously altering your ratios... lots more water. And the
used grounds would be just that - used.Ok, what about boiling the coffee to get rid of some of
the water, a...
Posted in thread: Coffee Mead on 11-10-2008 at 02:12 PM
...depending on which coffee you use I guess... hm, is there a coffee extract that could be
used maybe? I am thinking more about the honey/ green tea/ ginger thing.
Posted in thread: Coffee Mead on 11-09-2008 at 06:18 PM
One method you might like to consider is to make a strong "tea" of the 3 flavors using a small
amount of water - say 250-400 ml. Boil it down to ½ volume, remove from the heat, cool
slightly, and then...