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Join Date:

12-26-2012

Last Activity:

10-22-2013 4:37 AM

Likes Given: 3

LATEST ACTIVITY

  • Posted in thread: Chocolate Mead on 10-17-2013 at 11:17 PM
    1.030 seems a little too sweet. I might just back sweeten to 1.010-1.020.

  • Posted in thread: Chocolate Mead on 10-17-2013 at 10:47 PM
    I'm getting ready to rack this off the Hershey's syrup and onto some potassium metabisulfate
    and potassium sorbate and sweeten it to 1.030. How much potassium metabisulfate and sorbate do
    I use per ga...

  • Posted in thread: Chocolate Mead on 03-14-2013 at 03:47 AM
    Tasted ok, not great but I'm expecting with time through it will get much better.

  • Posted in thread: Chocolate Mead on 03-13-2013 at 05:04 PM
    Racked and added 4 cups of Hershey's Syrup. 1.008107319

  • Posted in thread: Ranco Two Stage Controller on 02-12-2013 at 12:03 AM
    I figured it out. I didn't switch stage 1 from cooling to heating. Now back to your regular
    programming.

  • Posted in thread: Ranco Two Stage Controller on 02-11-2013 at 09:00 PM
    Anyone use the Ranco ETC 211 two stage controller? I am looking for help in setting it up. I
    currently have stage 1 set for heat and stage 2 for cool. I would like to keep the fridge
    around 65°. I tho...

  • Posted in thread: Chocolate Mead on 01-16-2013 at 06:52 AM
    94690Racked and air locked today. Gravity is at 1.022.

  • Posted in thread: Chocolate Mead on 01-11-2013 at 12:42 AM
    93514Started it today. 5 gal batch. 12 pounds honey with 20 oz Droste cocoa. Used Red Star
    Premier cuvée yeast with some added some nutrients. Original Gravity is 1.100

  • Posted in thread: Chocolate Mead on 01-02-2013 at 12:28 AM
    Open bucket, lid resting on top, not snapped on, until the OG had dropped by 2/3, or my maximum
    is 10 days before I transfer to carboy and attach airlock. Whichever comes first. The bucket
    lightly cov...

  • Posted in thread: Chocolate Mead on 01-01-2013 at 03:58 PM
    My most recent chocolate experiment, started 9/3/12, which had an OG of 1.105 used 3 oz cocoa
    powder by weight/gallon added during primary, entire contents transferred to carboy and
    airlocked on 9/8.D...

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