Recent content by centworthy

Oh my buckwheat honey in a traditional mead. I had a gallon of buckwheat and after the dilution test decided to go with a bochet. It burnt the barn yardness right out of it. Can't imagine how a traditional mead would taste with buckwheat, yikes

No worried Lakeslad, kindred spirits welcome here

Thanks Judge, this looks like a good one

I have been wanting to try a dandelion mead for a while and now the time is here; they're in full bloom and there is a field full of them near me that I know has not been chemically treated. So has anyone ever tried making dandelion mead? Any good recipes or tips from you experience?

Hmm I can't imagine what mesquite honey would taste like. I got great advice from one of the seasoned pros on this forum when I was wondering what type of mead to make from an unusual honey. His advice: dilute a spoonful in some water (about a half cup) then smell and taste it. Turns out that...

Thanks everyone. Inner 10 yes it's in secondary, I also ferment in a bucket but wasn't sure for the secondary how much was right. I assume that in the secondary there is still some fermentation going on, but the yeast was well established in the primary several weeks earlier.

How much is appropriate when topping off a carboy? I know a lot isn't good but is it possible to have too little?

Burnt marshmallow huh, I burnt buckwheat honey for my bochet and the house smelled like a barn for 3 days. But should mention that even though I burnt the honey until it was black there was no smoke or burnt smell, just the the manure smell. Luckily this technique took all that nastiness out of...

Just racked this batch and man has it cleared a lot. Tons of sediment on the bottom this time. I added more pectin enzyme and that seemed to do the trick. It tasted quite cinnamony I may have over done the spice on this batch. Not sure if aging will forgive that mistake though

Love the name, may have to tell my husband to make this one for the bachelor party

I.ll third that, would love the recipe for both the raspberry and skeeter pee if you don't mind sharing. And I agree, with the honeymoon story on the label. Told the bride she can pick whatever she wants for the front label but that I was going to back label it with the honeymoon mead explanation

Hmmm, I'm about to do a hibiscus mead and wanted it to be sweeter and was going to use D47. any other suggestions that would be better for a sweeter mead or so D47 still the way to go?

That's a thought! Yeah exactly, it needs to appeal to the Newby ( typically a sweet drinker) as well as the dry drinker, And spring is coming for raspberries, I'm just really glad to have the luxury or time with this. As long as we get it in the carboys by fall we'll still get a year of aging in

My step son announced his engagement at Christmas, he wants us to do a wedding mead for them when they get married (fall 2014). So we're trying to figure out what would be the best mead to serve at a wedding. Must have a broad appeal. Any suggestions?

Oooooo will have to keep this in mind, have a bochet in the carboy now (3 months old)