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Forum: Mead Forum 04-23-2014, 08:12 PM
Replies: 5
Views: 383
Posted By wayneb
In my experience, with traditional meads (ie...

In my experience, with traditional meads (ie nothing but the honey and yeast nutrients for the yeasties to chew on), although they may be slow to leave the initial lag phase, once they get going you...
Forum: Sponsor Giveaways 04-22-2014, 01:44 PM
Replies: 2,400
Views: 68,384
Posted By wayneb
Guess I'll give it a shot - though I don't...

Guess I'll give it a shot - though I don't usually win anything. There's always a first time, eh? :D
Forum: Mead Forum 02-04-2013, 12:50 AM
Replies: 2
Views: 357
Posted By wayneb
Standard BJCP competition rules apply, but we...

Standard BJCP competition rules apply, but we reserve the right to subdivide categories with excessive entries into subcategories along logical boundaries. For example, we have in the past split the...
Forum: Mead Forum 02-02-2013, 07:27 PM
Replies: 2
Views: 357
Posted By wayneb
Mazer Cup International - 2013 CALL FOR ENTRIES!

The Mazer Cup International 2013 - Mead Only Competition - Call for Entries

March 15 & 16, 2013, Boulder, Colorado
Bigger and Better than Ever for 2013!
The Mazer Cup International is a BJCP &...
Forum: Mead Forum 06-20-2012, 09:48 PM
Replies: 12
Views: 635
Posted By wayneb
Personally, I like raspberry blossom. Great...

Personally, I like raspberry blossom. Great aromatic floral notes, and a slight tang in the flavor that complements many melomel recipes. Not super common, not often cheap, but definitely unique.
Forum: Mead Forum 01-10-2012, 10:08 PM
Replies: 15
Views: 847
Posted By wayneb
From the Rules (links to the official rules are...

From the Rules (links to the official rules are on this page: Mazer Cup Mead Competition - Home Page (http://www.mazercup.com/mch_enter.htm) ): "We still need three 12 oz bottles, If the bottles are...
Forum: Mead Forum 01-10-2012, 03:16 PM
Replies: 15
Views: 847
Posted By wayneb
Yup. That's a leftover from the "olde days" when...

Yup. That's a leftover from the "olde days" when you could submit paper entry forms. Just ship your bottles with the paper labels rubber-banded in place.
Forum: Mead Forum 01-09-2012, 02:30 PM
Replies: 15
Views: 847
Posted By wayneb
Gushing, or entering? ;)

Gushing, or entering? ;)
Forum: Mead Forum 01-09-2012, 04:38 AM
Replies: 15
Views: 847
Posted By wayneb
Excellent!!

Excellent!!
Forum: Mead Forum 01-09-2012, 04:28 AM
Replies: 15
Views: 847
Posted By wayneb
2012 Mazer Cup International Call for Entries

2012 Mazer Cup International Home Meadmaker Competition - Call for Entries

The Mazer Cup International 2012 - March 2 & 3, 2012, Boulder, Colorado
The Mazer Cup International is a BJCP & AHA...
Forum: Mead Forum 10-13-2011, 10:53 PM
Replies: 10
Views: 7,305
Posted By wayneb
The end result of fruit in primary will be...

The end result of fruit in primary will be different than fruit in secondary. In primary, the vigorous yeast activity will change the characteristic of the fruit, in much the same way that fermented...
Forum: Mead Forum 10-13-2011, 02:43 PM
Replies: 10
Views: 7,305
Posted By wayneb
Well, my short answer is that I wouldn't make it...

Well, my short answer is that I wouldn't make it without at least a gentle crush of the fruit, because my objective is to get that great color and berry flavor into the mead. But if you enjoy...
Forum: Mead Forum 09-22-2011, 02:09 PM
Replies: 8
Views: 3,183
Posted By wayneb
I second biochemedic's opinion. While there are...

I second biochemedic's opinion. While there are likely wild yeast strains mixed in with your fresh juice, an established strain of commercial wine yeast, already actively fermenting, will very...
Forum: Mead Forum 02-23-2011, 07:07 PM
Replies: 0
Views: 302
Posted By wayneb
Mazer Cup Update - Winners Circle Paired Tasting Event

The 2011 Mazer Cup Winners Circle Paired Mead Tasting Event

This event features the MCI 2010 Gold Medal Commercial Meadery Competition winners. This year, the event will be held on Friday, April...
Forum: Mead Forum 01-29-2011, 07:29 PM
Replies: 0
Views: 523
Posted By wayneb
Mazer Cup International 2011 - Mead Competition

OK - I know some of you guys already found the update on our Facebook page, but for those of you who haven't yet, here's the official announcement:


The Mazer Cup International 2011 - Mead Only...
Forum: Mead Forum 11-05-2010, 02:08 PM
Replies: 1
Views: 446
Posted By wayneb
In general most alcoholic beverages don't like...

In general most alcoholic beverages don't like quickly fluctuating, wide temperature swings during aging/storage. Also, in general for best keeping conditions, cooler is better. However, from my...
Forum: Mead Forum 11-05-2010, 03:32 AM
Replies: 2
Views: 619
Posted By wayneb
I'm a proponent of patience when it comes to mead...

I'm a proponent of patience when it comes to mead clearing, because most meads do so with little or no fining agents, and you run less risk of losing some aroma or flavor compounds along with the...
Forum: Mead Forum 04-16-2010, 02:50 PM
Replies: 10
Views: 1,492
Posted By wayneb
Unfortunately, gases tend to mix rather quickly...

Unfortunately, gases tend to mix rather quickly so even if you were successful in the immediate term in completely filling the headspace with CO2, in the time it takes you to fiddle around with and...
Forum: Mead Forum 04-15-2010, 02:20 PM
Replies: 6
Views: 601
Posted By wayneb
Sure, that's a strain commonly used for...

Sure, that's a strain commonly used for chardonnay wines, and it will work well with most traditional mead recipes. However, make sure that it has been stored properly and it hasn't passed its...
Forum: Mead Forum 04-14-2010, 05:28 PM
Replies: 9
Views: 1,541
Posted By wayneb
Any marbles that have a clear glass coating over...

Any marbles that have a clear glass coating over the color layers are most likely food safe. Those that have color coming all the way to the surface layer are not to be trusted, since pigments of...
Forum: Mead Forum 04-13-2010, 10:07 PM
Replies: 9
Views: 830
Posted By wayneb
Then I'd recommend doing something like...

Then I'd recommend doing something like brewdogskip's recipe, letting it finish dry, then after it has cleared and aged a couple of months you can consider backsweetening it if you want it to be...
Forum: Mead Forum 04-13-2010, 04:46 PM
Replies: 9
Views: 830
Posted By wayneb
Really basic mead: Honey, water, yeast. :D ...

Really basic mead: Honey, water, yeast.

:D

Seriously, you'll have to figure out what you're trying to accomplish (sweet, semi, dry -- traditional, melomel, metheglin -- etc.) and then we can...
Forum: Mead Forum 04-12-2010, 06:10 PM
Replies: 6
Views: 1,768
Posted By wayneb
Every batch is different, so it is difficult to...

Every batch is different, so it is difficult to predict how much aging will be enough for your recipe -- however based on my experience I'd bet that you won't get much pear aroma for the first 6 to 9...
Forum: Mead Forum 04-12-2010, 03:27 PM
Replies: 6
Views: 1,768
Posted By wayneb
BTW - With "perry" (the name for a pear...

BTW - With "perry" (the name for a pear cider/honey blended fermented beverage), when it goes dry, the aroma and flavor of the pears will be initially suppressed, and can take a long time to come...
Forum: Mead Forum 04-12-2010, 02:58 PM
Replies: 6
Views: 1,768
Posted By wayneb
The actual equation to use is this one: S1*V1 +...

The actual equation to use is this one:
S1*V1 + S2*V2 = St*Vt, where S1 is the specific gravity of the first liquid, S2 is the gravity of the second, the V's are the volumes of each, and St and Vt...
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