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02-19-2014 5:09 PM


  • I'm into making beer and mead! Interested in wild fermentation, cheese, sauerkrauts, etc...
  • Science
  • Started brewing Nov2011 with a impulse dry-hopped mead. Made 2 beer kits: Irish Red, Belgium Wit. Wild fermented lavender lemon mead. Dry cider fermented with Belgium wit dregs. First recipe: Medium gravity chili ale with thai chili's and peated malt. Cantaloupe country wine wild fermented with honey yeasts
  • I think its time for a porter and I want to start saving my yeast cakes
  • Chili ale 8/18; Cantaloupe Country wine 8/17
  • Lavender Lemon Wild Mead June2012
  • Belgium Wit 05/2011; Irish Red 02/2012; Cider 06/2012; Hopped Mead 11/2011
  • In a Relationship
  • Boulder
  • CO


  • Posted in thread: High FG on Old Jube clone - low temp to blame? on 12-30-2012 at 03:38 AM
    Hi all, Just bottled my Old Jubilation clone (Avery). 3 lbs light DME5 lbs 5 oz light LME1 lb 2
    row pale malt13 oz Special roast13 oz Victory malt1.6 oz chocolate0.8 oz black malt3.2 oz
    turbinado suga...

  • Posted in thread: How to measure IG with floating fruit? on 08-21-2012 at 02:08 AM
    First time fruit wine maker! I recently started some cantaloupe wine by melonballing the
    cantaloupe instead of pressing it for juice. Topped it off with water and added sugar. Is there
    any way to meas...

  • Posted in thread: Cantaloupe Country Wine - Super active but smells funny on 08-21-2012 at 01:53 AM
    Hey so I just added some wild grapes from the neighborhood to add a little tannin quality, and
    it smells and tastes good now! I read about some fruit wines that you let the fruit + water sit

  • Posted in thread: Cantaloupe Country Wine - Super active but smells funny on 08-21-2012 at 01:28 AM
    Is it a sour flavor? Right now, its so early, all I can taste is sweet and cantaloupe but I
    wonder what's going to happen as the sugars ferment away. I'm a huge fan of sours though so
    maybe if I wait ...

  • Posted in thread: warm temperature sweet recipe on 08-20-2012 at 04:22 AM
    You could try going supertraditional. Meaning - raw honey, dilute 1 parts honey to 4 parts
    water and let the wild honey yeasts rehydrate and do their thing. I did it this summer in
    Colorado while its ...

  • Posted in thread: Funky batches on 08-20-2012 at 04:17 AM
    I always thought the mead needed some acid and some tannins to turn about balanced. Maybe your
    pH was off during fermentation? But yeah, it seems like aging can really balance things out
    otherwise. It...

  • Posted in thread: Melomel clearing on 08-20-2012 at 04:12 AM
    It looks separated to me. I would rack the top stuff and if you really think there is something
    useful in the "cloud" maybe suck some of that up as well. I like the idea of racking the clear
    stuff off...

  • Posted in thread: Secondary fermentation. Is it too late to add lemon? on 08-20-2012 at 04:08 AM
    If you want the flavor, I would think zesting is the best way to go. Or if you want to be more
    traditional about it, just cut up and throw a whole lemon in there! But yeah, a little at a
    time, you can...

  • Posted in thread: Cantaloupe Country Wine - Super active but smells funny on 08-19-2012 at 08:19 PM
    Hey all,Not sure where else to put this, but since it uses fruit like cider does...I came into
    two very, very ripe cantaloupes and decided to try to make country wine out of it (idea from
    Katz's The A...

Primary: Thai Chili Ale; Country Cantaloupe Wine Secondary: Lavender Lemon Wild Mead