Recent content by tooomanycolors

Bringing this back from the dead. Opened a bottle tonight, its sour and has good color...but this was definitely a weird experiment

Bottled this last week FG: 1.000 and it does taste sour. Ended up with 26 bottles of which I added raspberries to 12 of the bottles. Took a couple of pics and will put them up at some point in time.

anyone know if BK is still around? I havent been for awhile and his inbox is full.

hey sorry for dropping off on this...looking to bottle it possibly late this week or early next. Will post final gravity and maybe some tasting notes shortly afterwards

hey bigkahuna youre still active...me not so much...sorry for the threadjack

That would be correct, but wrong carboy :D

Its at my moms house now, Ill take a peak at it in Nov

Dont remember the recipe and of course I lost it, unless I posted it around here somewhere. I know I had one pepper in primary and at secondary I blended one with the young mead and added it back it. very interesting at this point

yea sorry for the lack of input on this thread and this forum in general, I got kinda putoff by all the redundancy, and classes got more "interesting". Also I havent started anything new since my habanero mead

yea its still gonna be awhile

nothing new, just dont want this to get buried. Hope everything thats being made by all you is turning out great

I did my grapefruit mead with a clover honey, and used about 7lbs in a 6 gallon batch. I would use about the same amout of fruit by weight for a 6 gallons batch with the tangerine. Also do the primary fermentation without the fruit and add them at secondary, this way you get more flavor and...

I would wait, whats the harm in a little more time. Especially since this recipe is quick anyway normally you think in years not months with mead.

go on craigslist and put up a wanted add for a strong cork soaker

why not use almond paste?