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09-01-2012 6:17 PM


  • Sacramento, CA
  • Reading,Computer Games,Cooking,Coffee and Tea,Herpetology,Saltwater Reefkeeping
  • ASM Peet's Coffee
  • Mike Jones
  • Heavy Metal of all Kinds
  • I started homebrewing 7 years ago and brewed one batch of beer and a some great mead as well as several traditional soft drink brews. Did some sterwarding for the state fair and joined a local homebrew club Then I moved and found out I couldn't drink anymore so I quit brewing.

    Now I have discovered that my stomach is healed up and i can drink again in moderation, as long as what I drink is not carbonated, so back to brewing. Mostly plan on keeping with meads and ciders, though I may try some traditional wines eventually as well.
  • Traditional Mead
    Blackberry/Rasberry Melomel
    Traditional Cider
  • Edwort's Apfelwine w/ Lalvin-1118 Yeast
  • Male
  • Married


  • Posted in thread: Get ready for the rebirth of cider in America. on 01-14-2010 at 02:31 AM
    Here in Sacramento CA, we are lucky to have access to cider from a great local brewer. The Two
    Rivers Cider company has some great products for the local market, and it is sitting up the
    hill in prime...

  • Posted in thread: trying a different twist on apple wine on 06-17-2009 at 02:26 AM
    Sorry this was a silly post. So I deleted it.

  • Posted in thread: Started My Mead on 05-27-2009 at 01:49 AM
    Yes indeed, the big five pound can is a great way to start a lighter batch.My mead is bubbling
    along today, so the yeast has been working overtime, now to watch and wait.

  • Posted in thread: Started My Mead on 05-26-2009 at 01:09 AM
    Well, I finally did it. Got a batch of mead into the carboy. This is a low alcohol, low SG mead
    that I hope will be ready fairly quickly. I am trying for something that I can drink fairly
    quickly (rea...

  • Posted in thread: Black Currant wine on 05-14-2009 at 01:15 AM
    I have a book called Successful Winemaking at Home that was written by H.E. Bravery. It is
    really old, and I ma not sure how the batches will turn out, but he has several recipes that
    use fresh black ...

  • Posted in thread: Beer yeast in mead. on 05-09-2009 at 01:02 AM
    Seems to me that you should figure out the maximum alcohol tolerance of the yeast, and then
    formulate your batch based on that. If you calculate where you want your final gravity to end
    up, and then f...

  • Posted in thread: German Chocolate Coffee Mead on 05-07-2009 at 02:05 AM
    I work at a Coffee Shop and we don't sell any of the flavored beans, as they will contaminate a
    grinder and make ever coffee ground through them taste like whatever the additive was. Usually
    the flavo...

  • Posted in thread: Coffee...??? on 05-07-2009 at 01:52 AM
    Personally I would probably grind some fresh coffee and steep it in the secondary in some sort
    of bag. The essence of the coffee would hopefully infuse the mead with flavor.

  • Posted in thread: 2012 Mead on 05-05-2009 at 01:48 AM
    I would say if you are looking for traditional Aztec or Mayan flavors you should consider
    spiced chocolate. Traditional flavors would be things like peppers, ginger or cinnamon. Cocoa
    powder would be ...

  • Posted in thread: Morrelmel on 05-04-2009 at 06:07 PM
    I think it is a cool idea to work some more of the morels into the recipe. Adding them into the
    secondary could be just the thing.If adding a dried morel to each bottle would look like a tiny
    brain, y...