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05-20-2011 6:30 PM

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  • Troy, IL
  • Shinkendo (Traditional
    Japanese Swordsmanship)
  • Anything by Monty Python. Most movies with Bruce Campbell.
  • Burn Notice, Supernatural
  • European Bock
  • Stone-Fruit Mead, Cimmamon Apple Cyser, Pineapple/Ginger Mead (test)
  • Traditional Dry Show Mead, Joe's Quick Grape Pyment, California Pinot Noir, Cherry/Vanilla Mead, Chablis, German Altbier, Kolsch, Soba Ale
  • Male
  • Single


  • Posted in thread: Pumpkin Blossom Honey on 03-09-2011 at 10:01 PM
    I have ordered honey online from - currently list pumpkin as one of their offerings.

  • Posted in thread: PH Questions on 03-04-2011 at 03:06 PM
    Interesting, well degassing and SNA are my standards so no worries there. So what is the
    preposed common pH for mead and/or the optimal pH for fermentation? (obviously I haven't
    finished the book yet,...

  • Posted in thread: Pasteurized Apple Cider Quandary... on 01-25-2011 at 10:08 PM
    I started a cyser last year, (back in August, if I remember right), using pasteurized apple
    cider. It was quite cloudy, so I did add some pectic enzyme to it when I put everything in my
    fermenter. It'...

  • Posted in thread: By Weight or by Liquid Measure? on 11-30-2010 at 06:42 PM
    My experience is that liquids tend to use volume measure, where dry ingredients use weight. So,
    I would measure honey by volume, but I would measure grains by weight. (If you see a dry
    ingredient list...

  • Posted in thread: Mead Fermentation on 11-06-2010 at 02:55 PM
    Is there a recommended amount of Sorbate to add? Isn't there something else that is recommended
    to add as well to help with the 'stunning' of the yeasties?Also, is this something I can (or
    should) add...

  • Posted in thread: First Batch Question on 11-05-2010 at 07:53 PM
    At 64F, I'd say that everything sounds normal. Increasing the temp might speed things up a bit,
    but honestly, that's not always a good thing. Warm ferments can often require longer aging
    times to get ...

  • Posted in thread: Mead Fermentation on 11-05-2010 at 07:23 PM
    It's usually a good idea to check your ABV, and compare that to the alcohol tolerance of the
    yeast you used, before adding more fermentables. If the yeast hasn't hit its tolerance, chances
    are that fe...

  • Posted in thread: First Batch Question on 11-05-2010 at 06:34 PM
    If you stick around and keep brewing, you'll find that a lot of things affect how active the
    fermentation is, visibly. A lot of different things can either speed up or slow down a
    fermentation. Some a...

  • Posted in thread: When should I rack my mead for secondary? on 09-29-2010 at 04:22 PM
    Is there any way to test the SG without losing product? I don't have a test flask, just the
    hydrometer.I use a bucket as my primary fermenter, and just float my sanitized hydrometer in it
    directly. Yo...

  • Posted in thread: Mead fault reference guide on 09-23-2010 at 04:59 PM
    I was practicing my Google-fu, and ran across this nice little reference guide. It lists faults
    that can be found in meads, and possible ways to fix them. Looked pretty handy, so I thought
    I'd share i...

Why yes, my house does smell musty. Thank you for noticing.