Last Activity:05-13-2013 8:04 PM
Likes Given: 9
9 Likes on 9 Posts
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
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.
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...
There is one secret ingredient that makes anything better......time.
Secondary:Spearmint Hydromel; Ginger/Orange Botchet; New England Spiced Apfelwein; Banana Wine
- Has anyone seen this before? Wild yeast?
- Metal supply yard
- Skeeter Pee
- Question about cops and for those who live in Association communities
- Group Buy in Chicago #8
- Freezing off extra volume
- Flanders Brown Fermentation/Conditioning Schedule
- Holiday mead?
- Blichmann boilermaker and plate chiller
- Imperial Stout aging
- Lesson learned the hard way