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I currently have 3 gallons of blackberry mead bulk aging, The method I used was to start a couple gallons of must with the usual yeast, nutrient,etc.. Then after a couple of days when the fermentation is robust, add a quart or 2 of frozen berries, wait a couple days, repeat till after a week or...

Honey will be good after many days or weeks sitting in a bucket. The biggest issue is usually all the dead bees attached. You must live in a fairly warm area to cut out a hive from a barn wall in the middle of December. Some times that dark comb has a strong flavor of its own, might consider...

I did not know that. I have not had time to get any yet. We have barely missed a couple of killing frosts this season. I will know more on Tuesday if they are still available.

Thank you both for the informative replies. I also read the similar threads section below and learned a lot.

I have an opportunity to pick a good quantity of Petit Verdot grapes in a couple of days. The problem is one of a lack of time . Can whole grapes be frozen and later thawed to make a good quality wine?

Not really called for. Sometimes you harvest when you have the time. I have harvested honey with uncapped cells as well. Our area is pretty dry and you can get away with it(maybe) If you are using for your own consumption that is one thing. Selling it is another. I do agree that you have an...

You can't find one because their are no good ones to find. OK that's not true, only to me personally. I have never enjoyed IPAs , some are just plain terrible. Most of my beer drinking friends love them. Anymore, I will have a bottle of water if the only other choice is to gag down an IPA.

Looks like the two are related. Bernard, what does the knotweed honey taste like? I have never seen it for sale. The local (Eastern Washington) buckwheat honey is strong and dark. FWIW, the yarrow that is found all over my local area will most definitely add an extra strong intoxicating...

Ordered a "Grand Slam" from Wilser Brewing. Shipped in 40 Minutes. How is that even possible?

I am in a similar situation as you with regards to beekeeping. If you crush and strain, simply place the excess comb into a bucket and add water. Wait a couple of days and stir it up well. You now have mead must. Pour it through a colander and into a carboy. Mine usually is at about 1.12 sg...

I have a large patch of woodruff and am wanting to brew something with it. Let us know if you try it. The mead I made with it was very good, almost a vanilla bourbon flavor.

I live about 90 minutes away down I--84. Yakima is really known more for close proximity to grapes and wine than beer. Hops are about 2 feet tall right now and are harvested in the late summer and fall. Not much help.

# 10. As I sit here with the memory of the taste from backyard black Muscat grapes with a hint of rhubarb and honey from the same backyard all making a nice spring sipping mead. But now the taste of the dark wild honey and caraway seed mead is being enjoyed. Both medium dry waiting to be...

My experience with honey is as a beekeeper and mead maker mostly. Your main concern with unpasteurized honey is from wild yeast not bacteria. If you add honey to hot wort that is at 180 degrees or higher, no issues. That is the same temp as used to flash pasteurize. No need to boil.

Ok read most of posts on this thread and have to ask is this really just a place to say how much a bunch of you all dislike IPAs? I hate every IPA that I have ever tasted. And that includes Grant's Brewery in Yakima from the early 1980s. Yep, I am pretty old.

My apologies to the people of this forum. I did not know. Won't happen again.

Love that. So true. I guess it is popular for a reason. Just got back from a family Easter dinner and everyone who tried my JAOM really liked it. A first for my family and the other meads I have made.

I also live in Washington. Don't personally care for the stuff. You need to decarboxylate the product first. That means heating it above 240 degrees F for at least 20 min. You then can easily use USP grade alcohol to make a tincture. This info is from a legal and legitimate medical patient...

You can change the airlock type whenever you want. Just keep every thing clean.

Their is a difference between will it work and optimal. Yours will work, bit will take a long time to mellow and have a great taste. Using a nutrient and aeration process will speed things up a lot and give you good mead in a matter of months. Sometimes in as little as one month (BOMM) TOSNA in...