Recent content by KeithStone

I brewed this for my fiance and I just thought I'd give an update for those interested in how it turned out. After about 5 or 6 weeks from the initial brewing, we started trying these out. They were pretty good, to the point where I didn't even mind drinking one or two and I don't have any...

I fermented this in a one gallon container. I like to use those for my experiments. I racked off the blackberries, and I did add more water to avoid oxidation. I saw this article when I was thinking about using OB and Buckwheat honey together...

No typos here. I used about six pounds of honey plus the fruit in a one gallon batch. I didn't take a hydrometer reading, so I'm basically just winging it as far as time in the fermenters goes. I don't have a one gallon bucket, so I just used the empty gallon wine jug. I did my best to shake it...

I was making a larger batch of mead and I was going to have some OB honey left over, so I decided I would try out an experimental 1 gallon batch. While I was in my local health food store I walked down the honey aisle and the buckwheat grabbed my attention. On a whim I bought 1lb of it. Then I...

I buy my OB honey from a place called American Honey Direct. Their honey was pretty high quality, and has produced some good meads. Their website says that their products are all completely from CA. I haven't priced it lately, but I bought 4 12lbs jars of OB honey from them last year and had it...

I feel FatBloke's pain with the Wyeast sweet mead. It was recommended to me by an employee in the LHBS, so I gave it a try. I had zero success with it. I'm sure there is a trick to get it to work, but I couldn't figure it out. Now I just use dry yeasts and rehydrate them according to their...

That looks good. Let us know how it turns out.

Medsen's post was very helpful, and you should definitely give it a look. Personally, I've done both and I have had success with both. You can get a totally different tasting mead depending on which technique you employ. I think it's all about personal tastes. Try a small batch of each and see...

I'm going to agree with the others in saying that if you want some sweetness left over you need to avoid using the champagne yeast. I have had a lot of success with the OB honey, it generally has a very good flavor to it. It also blends well with other honeys and/or fruit if you want to go that...

Thanks for the tip. Now that you mention the potential of the spices being a bit much I think I'll just stick to the original amount for this batch and see how she likes it. Thanks a bunch for the help.

I am going to be trying my hand at this recipe this weekend. My fiancee can't have wheat, but she loves pumpkin beer so this recipe is a real find. I do have a question about the spices though. When looking at other recipes for brews using pumpkin I've seen that the pumpkin itself does not add...

Sorry for the belated reply. I didn't look too far into the pumpkin blossom honey, as far as suppliers go. I did see a few places that sold it, but I don't know if it was raw, or how good the quality was. It was also mostly retail bottles that were smaller in size. I've read that it doesn't...

I stumbled across this type of honey for sale the other day. It's described as being very sweet and a little hard to come by. I was intrigued, so I started to wonder if anyone had ever used it to make a batch of mead. If so, let me know how it turned out. I'm always up for trying something new.