Brann_mac_Finnchad

LATEST ACTIVITY

• Posted in thread: Hard Cider Pasteurization Just Before bottling? on 05-14-2013 at 12:50 AM
  It's up to you. I've done it a couple times, and not noticed any difference in flavours (key
  word is "noticed")--might be different if you have access to good quality unpasteurized cider.
  You don't ne...

• Posted in thread: Spiced New England Apple Wine on 05-10-2013 at 10:23 PM
  More oak, I think. Other than that, I'm fairly happy with where it is. Might back sweeten with
  juice concentrate when it comes time.

• Posted in thread: Fireweed Mead on 05-09-2013 at 09:06 AM
  I finally bottled this batch tonight. I will definitely have to make a batch again this fall
  (with better measuring of honey). The flavour is fairly light, nicely smoky, and there is a
  spiciness to it...

• Posted in thread: Spiced New England Apple Wine on 05-09-2013 at 08:59 AM
  It's tasting good so far--has been in secondary for a while now. There is no oakyness (I didn't
  add that much, but I think it's contributing a bit of flavour), and I added two more cinnamon
  sticks (th...

• Posted in thread: Yeast question on 05-09-2013 at 08:31 AM
  I typically go here to help determine what strain I want when developing a recipe.

• Posted in thread: Steeping Grains in Mead on 04-08-2013 at 11:51 PM
  Go for it. It's a style of mead known as a braggot. I don't see any reason why not to use those
  grains, so long as you like the style of beer they are used in (I'm not a beer drinker, so
  can't really ...

• Posted in thread: Birch beer on 04-07-2013 at 06:51 AM
  If you can, try replacing the water with birch sap. And looking the second link posted, it
  seems to be the inner bark that gets used--not the papery bit (and of course, the young stuff
  is probably bet...

• Posted in thread: Toasted Almonds in Cherry Wine? on 04-06-2013 at 08:13 AM
  I would not try overtoasting them--I would see that just not working like you plan...unless you
  like the flavour like that. Try not to add the skins, unless you want the bitterness from that.
  Whether ...

• Posted in thread: 10 1-gallon meads on 04-02-2013 at 06:22 AM
  Good plan for introducing yourself to mead--looks like you've covered every major style.
  Although I prefer to coin the term floramel for meads flavoured with flowers. :mug:

• Posted in thread: Show us your Mead in a photo!!! on 03-27-2013 at 04:56 PM
  111068This is my very first batch. No- boil, Semi-sweet, made with D-47 and a sliced orange.
  Starting to clear nicely after a month. Note the cheap bastard setup. If you carefully cut the
  hole, a grom...