Recent content by JustinCider

6 to 8 more cloves to total 10 in a five gallon batch would have excessive clove flavor IMO...to each their own though...:tank:

A new one that I'm sure many people have done before. This is my take on it for what its worth on a boring Saturday morning.

I have done something fairly close to that. I soaked medium toast oak chips in some Makers Mark bourbon for a week and then added them to my 5 gallon batch of Carmel Apple Mead for like 10 days. I put about a walnut size of chips per gallon and covered them with bouron for a week...then i...

Genghis Kahn is a dude who, 700 years ago, totally ravaged China, and who, we were told, 2 hours ago, totally ravaged Oshman's Sporting Goods. :mug::mug::mug::mug:

I'm fining some melomel in a carboy and i have about 5 inches of head space. There will be no CO2 to protect this mead as I wait for the magic to happen. The mead was a bit hazy and i want it perfectly clear. If I wait until this next weekend to bottle is this going to wreck this mead...

I found this recipe using google...its a recipe that was posted in a thread on HBT. It seems pretty simple. I have never brewed a beer. I'm a straight up wine and mead maker. Its seems like I could pull this off but i want some input on this recipe. So...once you have reached your desired...

I am running into this same problem. I have a cyser and a bochet cyser that i racked and stabilised and back sweetened last weekend. They had reached the target gravity i was aiming 4 but fermentation was still active...a bubble every 30 seconds or so. I am still getting bubbles in my...

Shake the **** out of it...I didn't see any mention of an oxygenation procedure other than stiring. When using the no heat method this is very important...imo

Has anyone else tried this twist on Burnt Mead? I just racked this out of primary sunday and OMG! This is slap your grandma good! @ 1.04 right now...I'm not too sure when i should stop fermentation. The other bochets i have done lost a lot of flavor as it dipped below 1.02. They are still...

k1v-1116 is what i would use for the fruit meads....just sayin'

O.K. So i saw this thread title and couldn't get Willy Wonka out of my mind.

Wow...with all that gelatine in there I'm guessing you might be out of luck. Cold crash the hell out of it for a week or so. Adding some benonite may help but i'm not sure with what you have going on.

Any one have any experience with this? I was just going to take some untoasted french oak chips and soak the for a week in some bourbon and then put them into secondary with a cyser i have started. Got the idea from B Nektars Z.T.M.. Seems like it would work. Give them a week in there and...

Very nice...I'm in! :fro::rockin::tank::rockin: