Last Activity:09-01-2012 1:17 PM
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 03:26 AM
Sorry this was a silly post. So I deleted it.
Posted in thread: Started My Mead on 05-27-2009 at 02:49 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 02:09 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
Posted in thread: Black Currant wine on 05-14-2009 at 02:15 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 02:02 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 03:05 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
Posted in thread: Coffee...??? on 05-07-2009 at 02:52 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 02:48 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 07:07 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