Last Activity:08-17-2013 4:53 PM
8 Likes on 8 Posts
Posted in thread: GROUP BREW: Strawberry Mead on 12-06-2012 at 10:25 PM
Campden Tablets release sulfur dioxide when They are added in small doses directly to fresh
fruits and juices 24 hours or so before adding yeast. ... This is to destroy any wild molds and
Posted in thread: GROUP BREW: Strawberry Mead on 12-06-2012 at 07:22 PM
gonna be starting up another 5 gallon batch of this next week..Anyone else gonna join in??:)
Posted in thread: Sweet strawberry mead on 12-06-2012 at 07:09 PM
If you want a Tried and True Strawberry mead recipe that will knock your socks off, and all of
your guests..this is the one for you. I posted this quite some time ago. Everyone who has made
it loves i...
Posted in thread: Lots of recipes, but which one! on 07-31-2012 at 07:33 PM
bein' from Minnesota, in about a month you'll have your CHOICE of fresh apples, you could get
fresh pressed juice and you'd be MUCH better off than using Motts and or any other store brand
juice. I do...
Posted in thread: GROUP BREW: Strawberry Mead on 12-30-2011 at 06:57 PM
daugenet -- you aren't suppose to let it go until dry....crash it at about 1.012-1.015 and
It'll be perfect!! I hate dry wines as well.
Posted in thread: Caramel Apple Mead on 12-30-2011 at 03:53 PM
Hey Summer...I've been absent from the boards for quite a while..took a break from brewing..but
am kicking back up again..and this is going to be my first mead to make for the new year.
Posted in thread: GROUP BREW: Strawberry Mead on 12-30-2011 at 03:42 PM
WOW...I am so glad this thread is still going! I love this mead, and plan on brewing up another
batch this winter at some point. It's SOOOO good!! Glad you guys like itDan
Posted in thread: GROUP BREW: Strawberry Mead on 07-20-2011 at 01:05 AM
Daugenet...you are right..I should have corrected that....I wish the EDIT function would
work...but it only lets you edit for so long..then the edit option is gone..so I couldn't go
back and add that ...
Posted in thread: GROUP BREW: Strawberry Mead on 07-19-2011 at 09:07 PM
it's suppose to finish at about 1.020 or 1.015 because you are SUPPOSE to stop it...this bit of
info was left out, because this recipe isn't intended to be a step by step guide for new
Posted in thread: Backsweetening my very tart raspberry cider on 06-17-2011 at 01:29 AM
+1 on the honey...it's my first choice for backsweetening all of my ciders....I try and use a
"fruit" type honey...for instance, if I make raspberry hard cider...I'll backsweeten with