Last Activity:03-13-2014 8:03 AM
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Posted in thread: Semi-Dry Tart-Cherry Melomel on 10-17-2013 at 04:33 PM
I've never intentionally carbonated mead, I think you would need to add sugar/honey while the
yeast is still active (before reaching it's tolerance, or clearing completely), and bottle
condition. If y...
Posted in thread: How many Gallons of Mead in 2013 on 09-25-2013 at 09:10 PM
I have 5 in Secondary (my first Big-batch), going to start another test batch probably next
week (Lemon, Version3), possibly do a 5-6gal Cyser once my local cider starts running.683 +5 =
Posted in thread: Semi-Dry Tart-Cherry Melomel on 09-17-2013 at 08:32 PM
Thank you for all your help, I made this last night and the yeast is really starting to take
off. I'll add nutrients in a couple days, this stuff already smells amazing. Thanks againyou're
Posted in thread: Semi-Dry Tart-Cherry Melomel on 09-16-2013 at 01:22 PM
Oxidation is not really a concern with step nutrient additions since you are adding them during
the active phase of fermentation, adding oxygen during the active phase of wine/mead
fermentation is act...
Posted in thread: Semi-Dry Tart-Cherry Melomel on 09-15-2013 at 12:50 PM
Hey, first time mead maker and I had a couple questions. The scale of this recipe is for 1
gallon? Also, how do you think the addition of fresh cherries in the primary would affect the
mead. Any help ...
Posted in thread: Wildflower / Lemon Mead on 06-17-2013 at 03:45 PM
Well, over all, not a bad effort at all.......including the on-the-fly lesson in why JAO is
best left alone to finish sweet (the bitterness thing).Champagne yeasts are good at producing
Posted in thread: First applejack....mmmmm on 06-13-2013 at 01:40 PM
Interesting idea. What are the points of each and water is 212. You'd have to walk the fine
line of maintaining the temp between the two for a length of time throughout the batch. Seems
Posted in thread: Freya's Kiss, Peppermint Chai Metheglin on 06-12-2013 at 01:44 PM
how well does the peppermint come through? and how long did you have the mulling
spices/Peppermint tea-bags in before sampling?
Posted in thread: Semi-Dry Tart-Cherry Melomel on 06-11-2013 at 09:43 PM
Semi-Dry Tart Cherry Melomel:3Lbs. Clover Honey3 Liters Organic Cherry Juiceone packet of
Lalvin 71B 1 Tsp. Yeast Nutrient (staggered additions of .5tsp on day 1, .25tsp. on day 3 &
5)Water to 1Gal.--...
Posted in thread: Blueberry Melomel on 06-11-2013 at 09:15 PM
Blueberry Melomel: 3Lbs. of Orange blossom & Clover Honey 2Lb. frozen Blueberries 1tsp.
yeast nutrients 1 pouch of Red-Star pasteur yeast Water to 1Gal. ------------Thaw 1Lb. of