Recent content by thomasaaron

Try adding a pinch or to of Epsom salts. It has magnesium in it that yeast likes. Also, try stiring and/or shaking it to re-oxygenate it. That worked for me.

I put raisins in my batch and have noticed that they continuously rise and fall. It looks to me like carbon dioxide from the fermentation collects in the crinkles of the raisins and causes them to rise to the surface. They float there for a while, and the carbon dioxide dissipates. Then they...

i don't really like the idea of bottled water either... but I use it. I use distilled water I get from the grocery store for 69 cents a gallon. If it's distilled, there's nothing in it but good ol' H20. (Or so one would hope.)

Right, and I have a whole bag of stupid rubber bands I'll never use too. Anybody want 'em?

Hey guys, I posted this on my blog today. Hope you enjoy it. Fermentation Vigorosity Indicator From my blog: Mead and Things: Fermentation Vigorosity Indicator Since I started making mead in November, 2008, I have approached it with an attitude of experimentation. My goals: 1) Keep it...

Thank you. I'm very interested in how your Habenero Mead turns out, and how much habenero you end up using in the end. I love that pepper!

Well, my first batch of jalapeno mead is ready for bottling. I used a total of 3 Jalapenos. It has just enough heat to make it tasty and interesting, but a small enough amount so that most anybody could really enjoy it. If I were to do anything differently, I'd have added three jalapenos to...

I read somewhere that if you can put C02 into the headspace to displace oxygen, it greatly reduces the need to minimize headspace as a protection against oxygen. But I'm not exactly sure how to do that. Maybe hold your breath for 2 minutes and then blow into the carboy? :D

Hmmm... Interesting idea. Maybe I'll use this for the cantaloupe mead I'm having difficulties with. Mead Log: Stevo's Cantaloupe Melomel

Campden tablets are sulfites. Sulfites give me (and some other people) headaches. I like the above idea of adding fruit after the initial fermentation when the alcohol level is high. I've only made one melomel so far, a cantelope melomel, and I've not had any problems with it, despite not...

I see! Maybe I should start a mail-in competition and get paid for sampling everyone's mead!

Has anyone here been to this competition? Is it worth the airfare?

I'm pretty new to this, but I'd guess that mixing them probably would add to the complexity of the flavor. It would probably a pretty original recipe. If I were you, I'd do it.

I recently learned from reading The Compleat Meadmaker that yeast replicates/reproduces at a phenomenal rate once you use it. So, that 2-1/4 teaspoons really ends up being FAR more than that. Which would explain the huge pile of yeast carcasses on the bottom of the jug. So, one packet should...

I'm getting ready to make my third 1-gallon batch of mead. It's just JOA with cinnamon sticks added. I asked my wife to pick up some cinnamon sticks for me at the grocery store, and the sticks she brought home are 2-3/4" long. So, they're shorter than what I imagined them being. Is that the...