Last Activity:12-16-2012 8:37 AM
2 Likes on 2 Posts
Posted in thread: Redhammer Ginger Mead on 03-06-2012 at 08:55 AM
Only mead I have going right now is JOAM im using to introduce new friends to mead. I do have a
nice Irish Red Ale and a Mooseberry Porter in the bucket ATM. I'd be interested in doing a
Posted in thread: Redhammer Ginger Mead on 03-05-2012 at 08:45 AM
I find it drinkable after 2 weeks of conditioning to carbonate. It definitely gets more complex
the longer you let it age, but the ginger flavor also blunts slightly as well, so you have to
Posted in thread: Online honey resource! on 02-28-2012 at 09:11 AM
The Costco near where I live has clover honey for $12 for 6 lbs or $50 for 25 lbs.
Posted in thread: I want to start making root beer on 02-24-2012 at 11:32 AM
I've been brewing beer for a while now but wanted to brew a root beer. Any good places to start
reading up on it? Any tips? Recipes? Any info helps.I'm still planning my recipie, but if you
want to ma...
Posted in thread: Ginger Ale on 02-24-2012 at 10:38 AM
This sounds neat, though I'm not sure about the use of vanilla in ginger ale, I usually like it
crisp instead of creamy. I'll have to try it.It's not really creamy, the vanilla just sort of
Posted in thread: Fermentation/flavor questions? on 02-24-2012 at 09:26 AM
Thors Teeth! Now that's mead! If you're getting activity, you should be fine, just be prepared
for a very long ageing period. Your recipe is going to turn out an extreamly sweet mead.
Possibly too swe...
Posted in thread: washing apples for wild yeast cider on 02-23-2012 at 10:06 AM
the ability to raise the temp up to about 172 or so and get rid of it....Methanol (bad alcohol)
boils at 149° F.Ethanol (good alcohol) boils at 172° F.So if you look to go evaporating your
Posted in thread: Huh....And I thought making mead was simple... on 02-23-2012 at 09:06 AM
Rule 1 for mead making: NEVER ever ever ever ever ever ever boil your must.Now then.Can you
tell us what ratio of honoey to water you used? If the gravity was very high you can shock the
yeast and it ...
Posted in thread: Question on caramel on 02-23-2012 at 08:49 AM
Why not use the ice cream stuff? Or for that matter why not use actual caramelized cream?