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That is kind of what I was thinking. I would call it "Mc Murdo Mead" I wonder if this would be the first ever mead made that far south.

Im not sure what temp they keep the dorms at. What would be a good yeast to use between 55-70 deg. F ?

I will be going to Antarctica for 8 months and would like to make something good to drink while im there. I will be bringing 2 collapsible water containers to do the mead in. worst case scenario I rack first over into second container. best case is no racking at all. I have never made mead...

that sounds about right.

How long do you oak it for? can I add the oak after the second racking to make up some of the loss in volume? How long should I keep the chips in if adding at that time? I've never done this before.

just racked over some pineapple wine into secondary. Is it usually so tart in the beginning and will it mellow over time?

I pushed and stirred my blue berry puree daily for 5 days before transferring to a secondary.

I think something went terribly wrong. I just transferred to a 5 gal carboy and when I was done I took a sip from the leftover. It was foul. I don't know where I went wrong but I have 5 gal of crap :confused:

I have a 6 gal. batch of old orchard apple/cherry going in the primary as I type. It smells great and I cant wait to taste it.

I started a batch of welches wine 4 days ago using apple/cherry concentrate. I am very new to this ( 2nd batch ) and the color has changed drastically. It started off an almost redish purple and is now what I can describe as pale tomato juice. Is this just the yeast clouding the juice? The...

I just did a 6 gal batch of this recipe using apple/cherry juice concentrate. its sitting on the kitchen counter and I don't think I can move it now. LOL I hope the wife doesn't mind cause its goin to be there for at least a week.

Doesn't the skeeter pee recipe call for the use of old yeast? I trust you as you have been doing this a while but what's the difference?

Quick question from a beginner. I currently have 4 1/2 gal. of Blueberry wine in the primary. I was wondering if I could make a 5 gal batch of this wine by putting it on top of the old yeast and pulp after moving the blueberry wine into a secondary? Would this give it some added flavor and body...

Washington state.

Hey all Im fairly new to all this. I was given everything I need to brew to me by an old retired gentleman who said he is to old to drink and brew like he used to. I have made a 3 gal batch of cider so far and a couple 1 gal wine experiments with some Ocenspray juices. So far everyone has liked...