Last Activity:02-20-2014 10:34 AM
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Posted in thread: Dark Mead on 01-28-2014 at 02:45 AM
Primary fermentation seems to be done so I added 1oz ginger, 3 grams black pepper, 3 grams
grains of paradise, 4 grams cardamom, and 3 cloves.This was quite the vigorous fermentation. It
Posted in thread: Hopped Mead? on 01-21-2014 at 02:35 PM
You'll probably have to back sweeten it a bit to balance the bitterness. Beer has a lot of
unfermentable sugars in it which does that for you, but mead will ferment dry.
Posted in thread: B. Nektar Zombie Killer Clone on 01-21-2014 at 03:20 AM
Just tried the commercial product. Quite tasty, but not exactly named appropriate I think.
Zombie killer conjures up a rather harsh sensation. Maybe a whiskey. I think that even Michonne
and Andrea (b...
Posted in thread: Braggot/wyeast 1728 help please on 01-17-2014 at 03:14 AM
Well that yeast can handle high gravities so I don't think that's your problem. The must might
be too acidic. If you add some potassium bicarbonate, that might help. I think that's a high
Posted in thread: pina colada mead on 01-14-2014 at 12:18 AM
Little update this is four months old now. I did add extra coconut and pineapple to the
secondary. Shredded coconut clogged my siphon, even when I put a hop bag around it. As such I
had to keep pumpin...
Posted in thread: Mead not for Me!! on 01-11-2014 at 04:10 AM
There is definitely a lot of variety in meads, but they do taste more like wine than beer. I
think you should try more than one of anything before making a final decision. There are
methyglins which t...
Posted in thread: Planning to make a gruit on 01-11-2014 at 04:06 AM
I enjoy the taste of yarrow beers. It's safety concerns are specific to people with ragweed
allergies, so if you don't have that you're fine. Bog myrtle has safety concerns for people who
Posted in thread: Dark Mead on 01-11-2014 at 12:58 AM
Both of those spice suggestions sound like they would play well with the bochet's base flavors.
I currently don't have enough carboys (empty) to do split batches, but perhaps I'll get some
Posted in thread: Bray's One Month Mead on 01-10-2014 at 05:04 AM
I just want to comment on the subject of buckwheat. I have done a stout/buckwheat braggot and
found them to be a perfect paring. Perhaps a little overpowering for lighter styles, but for
bold flavors ...
Posted in thread: Dark Mead on 01-10-2014 at 04:25 AM
I was thinking of spicing this according to one of the old recipes. Two ounces each ginger,
grains of paradise, and long pepper, and a unspecified number of cloves (I'm gonna go with two
not ounces, b...