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Id blame the fliptop first before the glass color. Like TopherM said, hops would be suspect. Color drop is something you see in dark wine that hasnt be cold stabilzed in which the tannins (and anthocyanins) are dropping out. Older dark wines that have been cold stabilized will still drop some...

I did go for it. Im planning to make a bochet (boiled honey mead), and I ve done it before without adding water or DAP. It was cotton blossom honey from 2013, and was pretty damn dark to begin with. 12# honey, 2L water and 60g DAP. I went to 270*F (small boiling for 2.5hrs), and I fear that...

Anyone tried this with honey?

It was a bit crazy trying to do the comp all in one day! I was handed the opportunity to organize the comp AFTER it was announced that we would be doing everything the day of. There were 66 entries (we expected maybe half that, max) and had to be entered, then sorted and then I had to go find...

It is in LaGrange, about 1.25 hrs south of Austin off Hwy 71 Ill be out there.

Places in Texas I know are making or are about to make mead: La Buena Vida in Grapevine, TX Rohan Meadery in La Grange, TX Dancing Bee in Rogers, TX Thorin's in Houston, TX Enchanted Manor in Magnolia, TX Texas Mead Works in Seguin, TX Meridian Hive in Austin, TX Also, here are all the...

Me too.. maybe next year ;) LOL you added the home one after I posted

I made 5 gal of a really nice carbonated hydromel with: -Initial Must, 6gal -6# blackberry honey from Flying Bee Ranch, -9# of frozen blackberries (in nylon bag, steeped in 2 gal initially boiling spring water for 2 days with pectic enzyme added after the first 24hrs); squeezed and strained and...

I finally did a 6 gallon batch with 9# frozen blackberries in a nylon bag, crushed; poured boiling water over them, waited a day, added pectinase, waited another 24 hrs and pulled the bag and squeezed. Added 6# wild blackberry honey (SG 1049). Pitched D254 @ 63-65°F. Finished at 1.000...

410 Wit, not 810 San Fran; same wort, different yeast. same temp. Oh, and the BSD that I sent to some of you got a 3rd at 2011 MCAB.

Dandelions in Texas right now. I think Im going to do thisas well. Ive already picked and deflowered them.. and can confirm that once the flowers retract, they are a raging PITA to deal with.... I picked from two different locations.. I may have picked up about half catsear (false dandelion)...

I did one recently... 9# blackberries, 6# wild blackberry honey, D254, then backsweetened to 1012 and carbed. I saw on the Jack Kellers website to process the berries (for wine) by pouring boil water over them and let them sit 48 hrs, then strain. The seeds are supposed to impart a lot of...

For you, probably Millers.

Also, Smitty Bee is in Iowa, so shipping might make a difference. Do a search for "orange" on their site.

Millers and Dutch Gold. Shipping is about the same to Texas.

Ah.... its 410, Belgian Wit II yeast, not SanFran (which I use a lot)! I actually preferred this stout over the other (liked them both!).. I thought it was a cleaner yeast profile, but yes, it was the same beer with different yeasts, hopefully carbed the same. I make 10gallons and tend to do a...

Its the New world Westy clone from HBT with 3.5# of homemade dark candi. 1st BSD at DixieCup this year and got me in the MCAB.

Jamil's Dry Stout out of BCS (Its only MO, Flaked Barley and Roasted Barley if I recall correctly). Only difference is I cold steeped the Roasted Barley in a gallon of water overnight, and only mashed and did water chemistry for Maris Otter and Flaked Barley. Added the "juice" of the Roasted...

All three of mine are here now... probably wont start till Friday to try...

I sent mine today (via UPS). Everyone getting 2x 11-11-11, 1x Berliner, 1x Dry Stout WLP005 (British Ale), 1x Dry Stout WLP810 (Belgian Wit II). CA-LT1 got a Wood Aged Baltic Porter, and Strat/jmo88 got my MCAB qualifier Belgian Strong Dark (only had two). OK by 11/9, but CA and WA by Monday...