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03-13-2015 12:31 AM


  • Learning about making meads and ciders (the drier the better).
    I'll buy my beer, thank you very much.
  • Single
  • Albuquerque
  • New Mexico


  • 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?