Last Activity:08-04-2013 2:24 PM
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Posted in thread: Month Old Mead on 11-17-2007 at 04:56 PM
Stout Man, with the mead stopping at 16.8% and the selected yeast having an 18% tolerance the
introduction of the fruit (more sugars) coupled with the introduction of oxygen probably caused
it to begi...
Posted in thread: Barshacks Ginger Mead ??? on 09-25-2007 at 08:01 PM
Fatbloke,After going back over Papazian's recipe for Barshack Ginger Mead in his book I think I
see what has happened to your mead. You have, if I am reading you correctly, added the bottling
Posted in thread: Barshacks Ginger Mead ??? on 09-25-2007 at 04:10 AM
Fatbloke,Corn sugar is also known as Dextrose at most HBS, although according to Papazian's
book The CJOHB it is actually Glucose. I hope that helps:mug:
Posted in thread: Raw vs Processed on 08-23-2007 at 06:35 PM
Cheesefood,You may want to concider a recipe we made as a group brew earlier in the year. It
finished at 1.012 is a lightly sweet traditional mead. Brewing a medium sweet traditional was
the goal of t...
Posted in thread: 21 year mead on 08-10-2007 at 07:00 PM
Check out this link it may help you with this high gravity mead. I suspect the initial high
gravity (25LBS honey) and the use of acid blend lowered your PH too low. Check this link out
and the other...
Posted in thread: Prickly Pear Mead on 08-01-2007 at 07:50 PM
DesertBrew,LOL, HightTest is the leader of our traditional group brew and if you go back to his
page you can see the tab, "Traditional 4-21-07". Click on that link and you can see for
yourself a sprea...
Posted in thread: Prickly Pear Mead on 08-01-2007 at 03:19 PM
Its a little late as it seems you have already got things set to go but I thought since you
were questioning using 20# of honey in this recipe I would give you a little information that I
Posted in thread: Vanilla Mead on 06-14-2007 at 04:36 AM
Knipknuck,The best book I've read has been,"The Complete Mead Maker" by Ken Schramm. The book
is very detailed and gives you an overview of the mead making process and all the different
types you can ...
Posted in thread: Vanilla Mead on 06-13-2007 at 04:48 AM
The recipe is in the recipe database and what follows are our notes and impressions of this
mead. The recipe was a generous gift to us from our friend and tutor here on the brew board
Nurse Nan. The g...
Posted in thread: Vanilla Mead on 06-13-2007 at 03:49 AM
This is a recipe passed on to us by our friend and tutor here on the brew board Nurse Nan. This
was her generous gift to us and is shared here with her permission.15 Lbs. Fireweed Honey6