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05-11-2016 6:26 PM



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  • Texas
  •'s too damn hot to ferment right nowrnrneta: Hot damn! It's October, so it's finally cool enough to ferment something. Started a straight mead last night (10/06/15). I added a couple of boiled overripe bananas to use as nutrients. I'm going to try to do this without any additives. When SG gets low, I'll add honey back to 1.02, let that ferment out, rinse repeat. Want final mead to have ending 1.02 so I'll keep step feeding honey until the yeast gives up.
  • 3 gal Cranberry mead, 5 gal Winter Solstice Mead, 10 gal of Christmas Dragon's Blood, 2 gal Grapefruit/Juniper Mead, 1 gal Preserved Lemon/Saffron Mead, 5 gal Blackbriar mead, 5 gal blackberry/DME wine, 3 gallons of Heathen Wine, 3 gallons strawberry mead, 6 gallons Triumph LE Kit wine,
  • Too many to list. rnrnThis year I've bottled 6 gallons hibiscus lemonade wine, 3 gallons of Cherry/chocolate/rose wine, and two or three kit wines
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  • Posted in thread: Winter Mead (melo-meth) on 05-11-2016 at 04:17 PM
    I just started a 5 gallon batch of this. It smells so good, and has tons of activity.~14 pounds
    of honeyYeast: D-47Did use yeast nutrient.Didn't take any other notes or readings.So how is it
    so far? W...

  • Posted in thread: Back sweetening & vanilla bean addition on 11-16-2015 at 08:16 PM
    Sounds like a sound plan. Are you wanting a very, very strong vanilla bean flavor? Because that
    is what 4 beans will do in 5 gallons. If you are just wanting a background flavor to tie
    everything toge...

  • Posted in thread: How Many Gallons of Mead 2015 Edition! on 11-09-2015 at 12:42 AM
    838 +5 gallons of Winter Solstice mead=843 gallons of mead this year

  • Posted in thread: Show us your Mead in a photo!!! on 11-08-2015 at 05:43 PM
    BlackBriar mead.I think I'll bottle this in January.

  • Posted in thread: Show us your Mead in a photo!!! on 10-29-2015 at 12:10 AM
    Winter mead

  • Posted in thread: Winter Mead (melo-meth) on 10-28-2015 at 10:26 PM
    Backsweetened with maple syrup.This is perfect. If I don't stop sneaking glasses, I'll never
    get this bottled!

  • Posted in thread: Spiced Cranberry Wine? on 10-08-2015 at 07:06 PM
    I started a batch of Cranberry mead on Christmas eve last year.In primary, I
    included:rosemaryOJ concentratevanilla beancrystallized gingercinnamon sticksoak powderIt's
    pretty decent so far, though it...

  • Posted in thread: Making wine in my beer bucket? on 10-06-2015 at 04:45 PM
    I use two buckets or my Big Mouth Bubbler for everything.One bucket is for my cooking wines
    made using hot peppers, onions, and/or garlic.The other bucket is for everything else.I soak
    both in bleach ...

  • Posted in thread: Black Forest Gateaux Mead....would it work? on 10-06-2015 at 04:11 PM
    If my google-fu is up to par, then kirsch is a cherry brandy, yeah?Were you planning on making
    the mead and then adding the brandy?Otherwise I think the brandy would kill the yeast.If it
    were me, I wo...

  • Posted in thread: Help lemon wine recipe on 08-15-2015 at 01:42 PM
    What is the recipe and how old is the wine?Be aware that wine tends to go through phases as it
    ages out.My pineapple/mango wine was almost flavorless at 9 months. Now I use it for bartering
    because th...

Brew history on profile page under comments section
March 18, 2015  •  01:55 PM
Primary: 3 gallons Strawberry Melomel

Secondary: 6 gallons WE Triumph,
2 gallons grapefruit/juniper mead

Aging: 1 gal saffron/preserved lemon mead,
3 gals gewurtztraminer,
6 gals WE Pacific Quartet,
5 gals Black Briar Mead,
12 gallons Christmas 2015,
3 gals Ars Amatoria,
3 gals Elder Dragon,
3 gals cranberry/rosemary mead,
1 gallon petunia wine
1 gallon lemon blossom wine

Onion Wine
6 gallons Prickly pear wine
6 gallons mango/pineapple dragon's blood
6 gallons Strawberry/cranberry Dragon's Blood
6 gallons WE Pacific Quartet
6 gallons WE Oregon Pinot Noir
3 gals Fruit BOMM

umpteen gallons of various Dragon's Blood
hot pepper wine
Mezza Luna White
Elderberry Wine
Christmas 2013 wine
apple/chamomile wine