Recent content by BobCalamari

Cascade Hops in the Hudson Valley, 2nd year

I bottled and tasted some Orange Blossom Mead that I started last summer with Cotes des Blancs yeast, and has been bulk aging for about 6 months. It tastes really nice and floral, around 12% and fairly smooth, definitely the best mead I have made to date. Anyway I started two new meads using...

yea i was considering the possible benefits of adding cedar to the secondary. Seems like i could add a few cubes and some raw pears and accomplish something similar. ill probably go ahead with my plan and if i find myself yearning for more cedar i can always add some in the tertiary. off to...

Sorry i just meant a lemon and orange or two added to the honey and water mixture. im excited to see how this turns out. i love pears, always have been my favorite fruit

Plan: water 7.5# honey lemon and orange juiced in a 3 gallon carboy pectic enzyme yeast nutrient campden D-47 or cotes des blancs for yeast? ferment this normally, then rack before the primary finishes adding some quantity of thinly sliced pears laid out on a blank of cedar and...

Hello, just brewed this up this afternoon. Some elderberry plants grow where i work, so i picked enough flowers to fill a grocery bag, along with 3-4 large yellow roses that have a really nice sweet citrus scent. I used 1.5 pounds of white sugar and only .5 pounds of honey because i heard that...

I didn't take a FG before i added the sugar, so im not sure. I ended up adding some green tea and 1.5 oz craisins to help with the body. Glad to hear that it the flavor will come back, so hopefully that plus the apple flavor "coming back" will make this a decent cider.

Made 2 one gallon batches of cider about 3 weeks ago using Mott's apple juice, safale s-04, and a little nutrient. My intention was to make a refreshing and crisp, light bodied cider for summertime consumption. Fermented in 1 gallon glass carboys for 3 weeks. Yesterday i racked both of them...

Yea those are good ideas, I made a ginger mead once, but used too much ginger i think. After the fermentation the sharpness of the ginger mellowed out and a sweet ginger flavor dominated the wine and the flavors seemed muddled. Maybe something in the secondary would have balanced it out more...

Well the yeast took to the new batch now about 24 hours later, its bubbling away. Hope it tastes good, pretty much threw it together rooting around my cabinets, wheel see.

Hello, first post, been lurking around for a couple months. Brewed up 3 gallons of Dandelion Mead 3 weeks ago using the following recipe: 1 pound Dandelion Petals 3 gal water 4 pounds honey 3.5 pounds white sugar 4 lemons 3 oranges 2 bags of green tea 1 bag of chamomile tea White...