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08-20-2013 6:04 PM

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  • im just starting out making mead, i realy like cysers, they take to spicing very well. i plan on keeping myself "meading" constantly so i can have good supply and quit buying booze.
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  • i tried it once when i was 18 with a mr beer setup, got a real cidery tasting nut brown ale due to not santizing everything, now im trying my hand at apple jack and mead
  • i realy want to get a good start brewing some sack mead, and learn good beer techniques when waiting out the long ferments of my mead
  • liquid love buckwheat cyser
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  • Posted in thread: What are your mead plans for 2013? on 01-10-2013 at 12:06 AM
    I have traditional going now with a little lemon in it, plan on trying to get my buddies in a
    big batch like 20 gallons or so, but don't know what kind yet. Definitely more cysers, and I
    have to do an...

  • Posted in thread: What kind of mead is that!?! Awesome/Terrifying? on 01-04-2013 at 08:42 PM
    I'm way too late to this discussion for my suggestion to make a difference now, but if you try
    this again in the future you should add ginger to it. Sounds wierd but carrot ginger soup is
    one of the g...

  • Posted in thread: First Timer With Mead Questions. on 12-30-2012 at 04:40 AM
    If you modify joes ancient orange mead to have strawberries in you should do okay. I'd use a
    different yeast and remember to chunk the strawberries not purée them. Keep at least some
    orange in it, tak...

  • Posted in thread: Really Really Traditional Mead on 12-28-2012 at 04:07 AM
    Just made a mead tonight that's only ingredients are honey yeast water one pomegranate and a
    cup of fresh brewed green tea. The Pom and tea are for nutrients mostly. Not an hour after
    pitching she was...

  • Posted in thread: HELP* My first meadory on 12-24-2012 at 09:29 PM
    It's been my experience ( admittedly not a lot) that simpler recipes age faster, joes ancient
    orange for example. The more flavors you add the more you need to age to develop those complex
    flavors. I ...

  • Posted in thread: bottle or bulk age? on 12-24-2012 at 09:20 PM
    Not all fining agents contain gelitin or egg shell, some are made of some kind of dirt,
    negative charge positive charge 2 part systems made to pull floating stuff down. My lhbs
    carries several differe...

  • Posted in thread: opinions please... on 12-13-2012 at 04:59 AM
    Wait until ghe bubbling really slows down, like alot. Unless your sitting on a lot of lees,
    like an inch( I never used bread yeast so I'm kinda accounting for the fluffy). You really only
    rack to get ...

  • Posted in thread: Mead slow/no start on 12-13-2012 at 04:52 AM
    Several days at room temp shouldn't be a problem, honey kills Most everything it touches, hence
    it not fermenting right now. The 1116 is top notch yeast for meads though, if it don't start
    there there...

  • Posted in thread: Mediciny mead on 12-13-2012 at 04:43 AM
    Try using the same recipe in a small batch with bottled water, or buy some water additives and
    try them in small batches. The additives may be a longer process but in the long run you'll be
    able to ma...

  • Posted in thread: Two tone mead on 12-13-2012 at 04:38 AM
    Thank you guys for all the input, I'll rack in a couple days again into a few 1 gal carboys so
    I quit worrying. I just wish I could figure out why the color change. Maybe it is just
    separating. Thx ag...

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