Search results

I'd go for the BierMuncher's Cream of Three Crops Cream Ale kit.

Very well written, Bray!

I'm in!

Count me IN on this one!

In my experience, with traditional meads (ie nothing but the honey and yeast nutrients for the yeasties to chew on), although they may be slow to leave the initial lag phase, once they get going you can see a drop of 10 to 15 gravity points per day, at least through the first 1/2 of primary...

Standard BJCP competition rules apply, but we reserve the right to subdivide categories with excessive entries into subcategories along logical boundaries. For example, we have in the past split the Other Fruit Melomels into Berry and non-Berry subcategories. Each subcategory will be awarded...

The Mazer Cup International 2013 - Mead Only Competition - Call for Entries March 15 & 16, 2013, Boulder, Colorado Bigger and Better than Ever for 2013! The Mazer Cup International is a BJCP & AHA sanctioned mead-only competition open to all home meadmakers. How do I enter? Visit the...

Personally, I like raspberry blossom. Great aromatic floral notes, and a slight tang in the flavor that complements many melomel recipes. Not super common, not often cheap, but definitely unique.

From the Rules (links to the official rules are on this page: Mazer Cup Mead Competition - Home Page ): "We still need three 12 oz bottles, If the bottles are under 12 oz send four. If you enter only two bottles there may not be enough mead left for category and the BoS judging rounds. If one...

Yup. That's a leftover from the "olde days" when you could submit paper entry forms. Just ship your bottles with the paper labels rubber-banded in place.

Gushing, or entering? ;)

Excellent!!

2012 Mazer Cup International Home Meadmaker Competition - Call for Entries The Mazer Cup International 2012 - March 2 & 3, 2012, Boulder, Colorado The Mazer Cup International is a BJCP & AHA sanctioned mead-only competition open to all home meadmakers. This year we will continue the...

The end result of fruit in primary will be different than fruit in secondary. In primary, the vigorous yeast activity will change the characteristic of the fruit, in much the same way that fermented grapes don't taste the same as fresh grapes that have been soaked in a little alcohol. I prefer...

Well, my short answer is that I wouldn't make it without at least a gentle crush of the fruit, because my objective is to get that great color and berry flavor into the mead. But if you enjoy watching whole berries (especially during the early part of primary fermentation when the yeast are...

I second biochemedic's opinion. While there are likely wild yeast strains mixed in with your fresh juice, an established strain of commercial wine yeast, already actively fermenting, will very likely make it next to impossible that any wild strain will take off. Which Lalvin yeast are you...

The 2011 Mazer Cup Winners Circle Paired Mead Tasting Event This event features the MCI 2010 Gold Medal Commercial Meadery Competition winners. This year, the event will be held on Friday, April 1, at the Boulder Outlook Hotel from 7:00 - 10:00 PM. The Winners Circle will feature 20...

OK - I know some of you guys already found the update on our Facebook page, but for those of you who haven't yet, here's the official announcement: The Mazer Cup International 2011 - Mead Only Competition - Call for Entries The Mazer Cup International 2011 - April 1 & 2, 2011, Boulder...

In general most alcoholic beverages don't like quickly fluctuating, wide temperature swings during aging/storage. Also, in general for best keeping conditions, cooler is better. However, from my years of experience storing bottled mead in a variety of different environments, I'd say you are...

I'm a proponent of patience when it comes to mead clearing, because most meads do so with little or no fining agents, and you run less risk of losing some aroma or flavor compounds along with the haze that gets pulled out by fining. I do have a couple of questions for you, though. First, did...