- Posts 11
Last Activity:07-11-2014 1:41 PM
Posted in thread: How to know when you've done it right? on 06-28-2014 at 12:17 PM
I would love to try some B. Nektars mead, but they haven't made it to Texas yet. :(Better
brewing through science!Yeah I found a source online for 15.99 a bottle. I will have to post it
Monday from my...
Posted in thread: First mead questions... on 06-27-2014 at 02:24 AM
Mead has always been a flat drink. The best way to make it carb is to force inject it ifvyou
really want to go down that road. Too dangerous otherwise. Best bottles for mead is usually
clear wine bott...
Posted in thread: Tastes like gasoline. Ugh. on 06-27-2014 at 02:18 AM
I have a bottle of the Chaucers in the house that one local wine store happened to
have.....haven't opened it yet, but am expecting it to taste like what folks "expect" mead to
taste like, and I doubt...
Posted in thread: Meadowfoam BOMM on 06-26-2014 at 05:33 PM
God I love that honey. I still have a very small bit left over from a 12lb jar.
Posted in thread: How to know when you've done it right? on 06-26-2014 at 04:38 PM
No to the first one and yes to the Blod (which was aweful).Better brewing through science!what?
You thought Viking Blod was awful? Sorry cant talk to you anymore. But the B. Nektar brand is
Posted in thread: How to know when you've done it right? on 06-26-2014 at 04:30 PM
If you want to be sure it tastes like a good mead, then follow the tried and true recipes to a
T. For metheglin, that would be Joe's Ancient Orange and for traditional mead try Bray's One
Month Mead (...
Posted in thread: Tastes like gasoline. Ugh. on 06-26-2014 at 03:52 PM
So have you ever tasted mead before? Dont worry it usually doesnt taste anything like that.
Although if you can I suggest finding a bottle of traditional mead to get a baseline. The most
common is cha...
Posted in thread: Show us your Mead in a photo!!! on 11-30-2012 at 01:27 PM
Here are a couple of meads I started around Halloween (although not Halloween inspired). Nuted
them today and I decided to take a picture for you guys. Descriptions for the more interested
Posted in thread: JAOM Syrupy on 11-08-2012 at 07:55 PM
FYI the problem with using bread yeast is sometimes it dies out early leaving it too sweet. It
happens. Aging will help though.
Posted in thread: Show us your Mead in a photo!!! on 11-08-2012 at 07:17 PM
The first two are a braggot, a 2 gallon batch, using amber ale malt, chocolate ale malt, some
cascade hops, and about 2.5g of honey from a local beekeeper.When I pour it into a cup it looks
like dark ...