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  • Meadowfoam-Queen Anne's Metheglin (Vanilla, Cardamom)rnKillerbee - ? Mead (possibly a Raspberry Melomel)
  • Lemon Mead (peel) - WildflowerrnLemon Mead (zest) - Orange BlossomrnDry Blueberry Melomel (frozen fruit) - Orange Blossom rnSemi-Dry Tart Cherry Melomel (juice) - Orange Blossom/Clover
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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
    welcome, le...

  • 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
    their intended...

  • 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
    frozen Blueberr...