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12-17-2014 11:32 PM

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28 Likes on 11 Posts 


  • Posted in thread: Viking Blood Meat on 12-12-2014 at 07:34 AM
    My question for you is if Tupelo honey would count as a wood honey seeing as the bees make it
    in tupelo trees?No, tupelo wouldn't be a good substitute for this, IMO. The wood honey (Forest
    honey on Am...

  • Posted in thread: Show us your Mead in a photo!!! on 10-13-2014 at 03:09 AM Good. Gracious. In 5
    gallons, this was 8 bags of Earl Grey Tea, 15lbs of local wildflower honey, 6 vanilla beans and
    8 ounces of van...

  • Posted in thread: Vanilla Mead on 10-13-2014 at 03:07 AM
    This stuff is delicious. Not much sense of the Earl Grey, but the vanilla is absolutely

  • Posted in thread: Medieval Burnt Mead! on 08-14-2014 at 03:03 PM
    Does this style age well with oak?It's going to depend a lot on personal tastes... But for me,
    I doubt I'll ever oak this stuff. The complexity and the mouth feel of a "naked" bochet already
    leaves so...

  • Posted in thread: Medieval Burnt Mead! on 08-09-2014 at 04:02 AM
    I used Lalvin D47 in mine.

  • Posted in thread: Cyser Question with D-47 yeast on 08-05-2014 at 05:59 AM
    Staggered nutrient addition is still the best option.

  • Posted in thread: Important stuff on 08-04-2014 at 04:11 AM
    Signed it!

  • Posted in thread: Fermenting in the pumpkin on 08-04-2014 at 12:20 AM
    It's one week shy of 6 months on the cinnamon and vanilla, but close enough. :D nose is of strong cinnamon
    and vanilla. Tasting, there...

  • Posted in thread: Commercial made mead? on 08-02-2014 at 10:37 PM
    If you played it right and had a fun variety of stuff, and put it in the right market, I think
    you could pull off a mead only bar. I'm in Colorado where the craft market for everything is

  • Posted in thread: Medieval Burnt Mead! on 08-01-2014 at 01:43 AM
    Here's a glass from the bochet I posted about on post
    #258. months, not too
    shabby. I tried to get a shot in front of the sun, but th...


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