KeeperOfLowKeys

LATEST ACTIVITY

• Posted in thread: Show us your Mead in a photo!!! on 10-20-2012 at 01:30 AM
  This is a simple show mead, made with local New Mexico honey, which I call v1.0.0. My post will
  also serve as a way to ask a question. This first image is my mead under "normal" light: this
  second is...

• Posted in thread: Sima on 05-01-2012 at 02:53 AM
  Two notes: (1) cold crashing slowed fermentation, but did not stop it; (2) the taste of this
  stuff grows on you.

• Posted in thread: Sima on 04-28-2012 at 11:48 PM
  Just bottled it. One one-gallon jug and five one-liter flip-tops.It's meant to be a low-alcohol
  drink (~2-3% ABV, or even less), which explains why the ferment time is so short.

• Posted in thread: Sima on 04-27-2012 at 03:10 PM
  Thank you for posting this. I am going to have to give this a go! Are you Finnish by
  nationality?Yeah, one-quarter. My extended family still kept a lot of Finnish food and
  traditions active, so I thou...

• Posted in thread: Sima on 04-27-2012 at 02:53 PM
  Ok, Im officially intrigued...2 Gallons of bottled spring water~4 pounds of honey (I used
  something local)2 cups of brown sugar10 lemonsyeastraisinsThis recipe is supposed to be
  traditional, so the sa...

• Posted in thread: Sima on 04-27-2012 at 02:23 PM
  I actually used 4 cups (~4 pounds) of honey and 2 cups of brown sugar for the fermentables, so
  I think you'd call it a mead. Also, from everything I've read it's meant to be made right
  before May Day,...

• Posted in thread: Sima on 04-27-2012 at 01:50 AM
  Anyone else getting their Sima ready for May Day?