Recent content by rstanavech

I had a thought. I want to make another natch just my first with one exception. When I back sweeten I'm thinking of simmering the apple juice concentrate for about 15 minutes with a cinnamon stick in it. Let it cool then add to the natch an bottle. The first batch I bottled still and it was...

Well I finally bottled the gallon batch I did. I let it finish in primary (about a month) then moved to secondary. After a few weeks I stabilized and back sweetened with 1 can frozen apple juice and bottled still. Gave a bottle to a friend and later that night she requested more!! I'm not a big...

That is true. Scotch also get some of the flavor from the area it's made in.

One thing you can try is backsweeten the apple jack. I tried it with a batch. I used 1 can of old orchard apple juice concentrate to 5 guarts of "jack" also added a couple of cinnamon sticks. And let it sit for a few days. I had a few friends over and let them try it. Needles to say it didnt...

I recently did a batch that was hard to start. Then i looked at the label again "potassium sorbate"!! I got it to ferment just have to add enough sugars to over come it. Not about Sodium Benzonate

She's never had a mead that I'm aware of. So, I was thinking of making it on the sweet side. Not sure why that didn't turn up in my search, but thank you for posting it. Was thinking of racking onto the syrup because usually the flavors get muted during the fermentation process from what I...

I did a search but didn't turn up what i was looking for. I have a friend that like blackberry brandy and thought she might like some blackberry mead. here's my thought on a recipe for it. was thinking just a simple mead 3lbs honey to 1 gallon of water and pitch in Lavlin 71B-1122 (only because...

I had a batch that took a day or so to start. I added another pack of yeast (thinking i killed the first pack somehow). I also wrapped a heating pad around the carboy and held it with a belt. I turned it on low and let it warm it up a bit. The next morning the airlock was going nuts so i removed...

I will. I used 3 liters of apple cider to 1 quart of black cherry juice. I also added a half a cup of dark brown sugar. Smells wonderful so far.

Have some of this going now. Didn't make a full batch just gallon.

Very nice!! It looks carbed?

Ok, I'm not a numbers guy. In fact math an I don't get along very well. What i do know is this .... I put aprox. 3.5 liters of mead into 2 2liter bottles and after melting it over a bowl for an hour and a half there was a nice big lump of water in the bottle. In the bowl there was a nice amber...

I froze just under a gallon and resulted about 3/4 of a 2 liter bottle full. I didn't plan on freezing it. It was kind of a last minute thing. But after having several people sample it, they all said it was really good. Sweet with a pleasant after warmth. Not too much of a bite but definitely...

I know if mead is ran through a still it would be honeyshine. Freeze concentration is a form of distilling from what i understand. And well.....

Maybe I missed it some where in the posts, but what amount of honey would you use for this? I'm guessing the same as for basic mead 2.5 - 3 lbs per gallon?