Last Activity:03-21-2012 8:21 AM
Posted in thread: Holy Lord!! 7.0 GE chest freezers @ HD for $170?!?! on 11-11-2009 at 08:26 PM
Mine was delivered yesterday. I have the collar built and stained. Planning on three taps right
Posted in thread: Rabbit's Foot meadery on 01-08-2007 at 11:27 AM
Well, I have seen this post lingering unanswered so I decided to open a couple of bottles my
Dad gave me for New Years. The first bottle was their Apple Cyser. I was very suprised. It is
almost a semi...
Posted in thread: Sweet Mead on 12-06-2006 at 01:36 AM
Definitely break the cap with a sanitized punch. I open ferment for the first couple of days
(until 1/3 sugar break) and then airlock. Good luck and let us know how it goes.
Posted in thread: Sweet Mead on 12-05-2006 at 06:53 PM
Hey Cheesefood, I will try and answer your questions and keep this as short as possible. First
off, great choice on honey (my favorite). If you want a semi-sweet mel you should aim for four
Posted in thread: Favorite varietals? on 11-18-2006 at 03:17 PM
My favorites in order:BlackberryOrange BlossomTupelo (very nice, very pricey)Buckwheat (mix it
with another varietal)CloverWildflowerBoth Blackberry and Orangeblossom are great for
traditional or melo...
Posted in thread: Dry Mead Yeast on 11-17-2006 at 11:46 AM
As long as you don't want bubbles you can campden/sorbate it and then give it a honey/water
mixture to backsweeten. You might be suprised how well this works. Like anything else, I would
take a sample...
Posted in thread: Caramel Apple Cider on 11-15-2006 at 03:18 PM
The reason that your cider hasn't cleared is partially because of the wheat malt. The other
part is that you boiled some of the cider thus setting the pectin. This pectin haze will not go
away unless ...
Posted in thread: Thinking of making a cider on 11-09-2006 at 12:49 PM
Apple Cider is fine. In the US apple juice and cider are the same thing. In Europe Cider refers
to what we call "hard cider" (i.e. the stuff we are making). But, a long answer to a short
Posted in thread: Suggestions for next step on 10-30-2006 at 11:50 AM
First off, congratulations, you are making mead (and yes, if you add fruit it is a melomel).
Unless you like really dry wines you made a good choice getting the extra honey. Without
knowing the type o...
Posted in thread: Some help with a Cyser recipe on 10-17-2006 at 05:40 PM
Ok, I took a look at the recipe and while I wouldn't say I disagree with everything in the
recipe, there is a lot that is not nescessary. First off, dump the molases (especially in
primary, I find it ...