Recent content by Keepounding

How do you carb them? is there a place for co2 or do you just prime the cider? I

Why are you surprised that it is still good after 15 years? I thought mead only got better with age. What is the sweet spot for aging this. I was thinking about making a chocolate cherry mead for my daughters 21st birthday, she is currently 20 months old.

you can reuse the ones you buy already full of beer?

How did this turn out?

tired..........

Has anyone here ever used raspberry or cherry extracts? I can't find a whole lot on the subject and it seems to be cheaper then fresh fruit not to mention the space you would save in the fermenter.

Has it been sitting on the dead yeast for four months or was it racked once? I wouldn't worry about it being moldy but it might taste a little off.

What does oxidation taste like? I've had some ciders come out kind of squirlly and wondering if that's what had happened.

I live in Boyertown Pennsylvania. About an hour northeast of Philly. Is anyone getting any deals on honey in this area?

I guess it's a blow off tube your talking about. I wouldn't worry about it as long as the end of the tube is under water. it'll be fine.

I've done the same thing more then once. rack it off any yeast on the bottom the sulfer smell/taste will fade out.

There is a place called wilson wine and beer supply in Gilbertsville.

Thanks for the help. I'll just rack into a new jug, stick in the basement and forget about it.

She was probably more upset over the mapel syrup. that stuff isn't cheap. As far as the mead goes I don't need to rack into a secondary or anything?

I got a little crazy w/ my apfelwein last weekend and the wife came home w/ some groceries. which included but was not limited to. two pounds clover honey. 1 12 oz maple syrup and a pound of frozen raspberries. yep. I did it. smashed the raspberries dropped in a one gallon jug dumped the syrup...