Last Activity:09-06-2013 7:50 AM
Likes Given: 6
24 Likes on 21 Posts
Posted in thread: Trader Joe's Cherry Mead on 09-10-2013 at 07:13 AM
Wow that looks great. Is it as red in person as in the pic?Yeah it is, it really turned out a
deep red color. Maybe from using a juice instead of fruit (not sure). It was 100% juice though
with no col...
Posted in thread: Trader Joe's Cherry Mead on 09-06-2013 at 06:58 AM
How did you "stir" and for about 5 days? These look great,how long will you age them? Did you
just use pasturized juice? I would like to make it simple but good and not shure about
concentrates or wha...
Posted in thread: Cottage House Saison on 09-05-2013 at 11:46 AM
Finally have a keg open to rack this into, I brewed this on 8/4/13 (1 month ago) and used Belle
Saison yeast, excited to finally get to try this out soon.
Posted in thread: Trader Joe's Cherry Mead on 09-05-2013 at 11:32 AM
Forgot to add the picture onto the post. This was my second batch of mead and first to put into
375ml bottles. Love them.
Posted in thread: Trader Joe's Cherry Mead on 09-05-2013 at 11:28 AM
I couldn't resist giving this a shot after seeing the bottles of 100% Cherry Juice and Tart
Cherry Juice (no preservatives) at Trader Joe's this spring. My goal was to get this in the dry
range so tha...
Posted in thread: Show us your Mead in a photo!!! on 09-05-2013 at 11:11 AM
Here is the basic recipe I used.[*]2 quarts Trader Joe’s 100% Cherry Juice (15 Brix)[*]1
quart Trader Joe’s 100% Tart Cherry Juice (14 Brix)[*]1 lb Clover Honey (Costco) added to
Posted in thread: Show us your Mead in a photo!!! on 09-03-2013 at 12:57 PM
Bottled my second mead, elsewhere I had listed it as my first but I mentally blocked out my
Cranberry mead from last year that lost all color and was nearly clear (see post #779 in this
thread from Ap...
Posted in thread: BIAB adjustments on 08-31-2013 at 12:35 AM
Interesting article, but why are you concerned about the husks? I thought that was just an
issue for stuck sparges.flipsA stuck sparge is an issue for non-BIAB brewers, but my
understanding was that t...
Posted in thread: Is this specific to BIAB? on 08-29-2013 at 06:54 AM
I usually do a 60 minute mash. I've seen references of longer mashes for lower mash temps (<
149F etc) but typically don't do them myself.There should be nothing about a thinner mash
requiring a longe...
Posted in thread: BIAB adjustments on 08-29-2013 at 06:31 AM
One of the changes I've found in doing BIAB that helps is to crush a little finer. This allows
me to get my efficiencies higher than a normal crush, my original batches of BIAB I ended up
with only 60...