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i gave out a few bottles of capsicumel and opened a couple of bottles of a young hibiscus mead that I made & wanted to see what people thought of it. Most people enjoyed the tastings and also thanked me for the Christmas bottles.

My last two I read this week I picked up at Goodwill.

Have you made the boysenberry before? Did you use bottled juice or fruit? If so, what's the rub on your precious batch? Sounds good!!

13 gallons + 442 = 455 gallons

Pbw & hot water

I had two glass carboys soaking for over a week and had some kind of crystal build up on the glass. It seemed to happen near the parts that were closer to air contact. It was onlthe outside of a gallon carboy which I scrubbed off but I haven't been able to completely clean off the inside...

Have you tried the headspace eliminator? Great for degassing!

It looks as if there are multiple layers of foam to increase the head on this beer. It is not one clean pour.

I got one pound of yeast nutrient & one lb. of bentonite to clarify a strawberry melomel.

Hey folks used a wine pump and head space eliminator on a med show mead and I don't think anything got in my fermenter. That being said I have a film on top of the mead that I believe might just be yeast floating on the surface but I was curious if anyone else thought otherwise. Also has anyone...

I'm trying to understand ph, water being 7 has a higher number but lemon a lower number ph does this mean you want a higher number to increase ph and an acheive a lower number to decrease ph? I've been thinking the opposite, that it is a higher ph at a lower number but am I getting acid and ph...

I got one of these a month & I have to say they're awsome and save soooo much time and effort in racking and degassing. The fact that you don't have to pick up your full glass carboy to transfer is in itself a backsaver but also the headspace eliminator is a Godsend ! !

It's been years since your last update, did you already drink all those taster bottles?

They should be awesome!! Let us know how it is.

I also did a batch of prickly pear mead a couple of decades ago and only kept one 16oz. bottle that I would try over the years and it got to it's optimal taste in the years 12 to 14.

how long do you intend to age?? I made one 24 years ago that I managed to hold on to one grolsch bottle full of and tried the following years and the flavors changed quite significantly through the years seeming to be best around years 12 to 15. I was saddened by not having aged more for a long...