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-Unsuitable content. Post removed by moderator- Just kidding. Not much, cola cubes? Irn Bru? I have both though!

Because of the o2 leak etc?

Hey all, to cut to the chase I want to make some sparkling cider. What bottles can I use other than champagne bottles to do this? Keep in mind I don't have crown caps or a crown capper. Just corks and a corker. I know grolsch bottles are meant to be good, but they're quite expensive.

Man, you guys are bonkers! I like honey mustard...but would you really want to drink alcohol with such a pungent savory flavour present?

Ah, just pop them in whole...or?

Thanks for the lime idea guys! Sounds very interesting...thanks Dev for the recipe links. Since I've stopped fermentation, I'm quite interested in a raspberry flavour...would this work now that it's all stopped?

Embarrassingly....neither. The tonic water was a 1l curved bottle, whereas the still water was in a much larger 2l bottle. Think of it as one of those moments your brain just scrambles lol, like putting a bowl in the bin etc etc. We'll see how it goes hah, hopefully drinkable in a few years!

I mistook it for still water when I was filling up the carboy lol...I know I know, I'm having quite the off day.

That sounds like a good plan. Cheers! I'll post a reply on this thread in a good year or two from now to tell you guys my findings heh.

Haha - I'm now prepared for when global warming brings Scotland's temperatures up to levels that would be hospitable to mosquitoes! I tried it...it had a bitter undertone. Added more honey and should be a bit better now.

Hah we can only hope...this'll definitely be a batch that I just let age for a good two years. Will be interesting to see the results. It was originally going to be a dry-ish mead...but I'm toying with the idea of making it medium to try and hide the quinine taste.

Okay, I was putting my mead into secondary and was using sorbate/sulphite. I was finally just topping it up in its secondary container...pouring in some honey water and I noticed the mead was fizzing a bit. I just assumed it was some yeast / co2 reacting to the sugar so carried on. After I...

That long eh? Wow, I've been brewing since the 15th of December! Anyhoo, welcome to the forums.

Hello! Hope you all had a nice Christmas holiday...I definitely did. I started this crazily addictive hobby around the 15th of December and have been completely obsessed ever since. I've been making/brewing/fermenting meads, ciders and fruit wines so far (sorry beer lovers...I can't stand beer...

Ahh I see - what kind of flavour changes would this cause?

Apologies if I'm wrong...I'm still pretty new to this but if you pasteurize after carbonation...wouldn't carbonation be lost because of the heat?

Wild Mountain honey is 2 dollars where you are?! In the UK, for a pound jar of decent honey you're looking at like 3-4 pounds (about 5-6 dollars).

I wasn't sure what Centurion was, but then I read about it...and now want to play that. I can imagine the experience of drinking 100 shots of mead being a bit like attempting a glorious jump, and mid air you realise...****, I'm going to fall flat on my face. That'd be 20 shots in of course. Good...

Welcome man, good luck in your attempts at brewing mead and any mental variations you can come up with / find on the web!

Man, the only mead I can get a hold of in Scotland without ordering online is like a liquor sweetness. I drank the whole bottle, but very slowly heh. Hmm...comment wise - I guess less from experience but more from reading - experiment with what you brew. Think of it as an experiment of sorts I...