Recent content by KeeperOfLowKeys

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: while this second is under UV light: The second image doesn't show it well, but under UV my mead is...

Two notes: (1) cold crashing slowed fermentation, but did not stop it; (2) the taste of this stuff grows on you.

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.

Yeah, one-quarter. My extended family still kept a lot of Finnish food and traditions active, so I thought I'd give this a try.

2 Gallons of bottled spring water ~4 pounds of honey (I used something local) 2 cups of brown sugar 10 lemons yeast raisins This recipe is supposed to be traditional, so the sanitizing steps are different. Also, your primary fermentation takes place in the pot you'll mix ingredients in...

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, to remain traditional. I made mine on Thursday to be drunk on Tuesday - the taste is a bit...

Anyone else getting their Sima ready for May Day?