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Well, actually, yesterday (January 24th) is the 75th anniversary of canned beer being sold in the United States: http://www.beercannews.com/BEER_CAN_HISTORY/beer_can_history.html Dave

Do things like Go-Ferm, Fermaid-K, and yeast nutrient have a limited shelf life? I'm wondering if I should stock up or just plan on buying small quantities whenever I'm ready to start a batch or three. Most batches I'll make will be gallon sized. Dave

I just got an email telling me that my order (the first ever) from Austin Homebrew Supply has shipped. I got a chuckle from this part: Obviously that wasn't my mom, because she didn't approve of strong drink. (Grin) Anyway, thanks to AHS for the quick turnaround. Dave

At the supermarket today as I walked past the bakery I noticed a stack of empty plastic pails. I asked the young lady emptying trash cans in the back if I could have one. She went into a back room and came out with a stack of three 2-gallon pails and a 2.5 gallon pail, with lids. Of course...

I started up a 1 gallon batch of cherry almond vanilla mead today. This is the first mead I've tried to make on my own without following someone else's recipe. (The others, two variants of MAOM, are still under glass so I don't even know if I did those right. But I'm game to make mistakes, so...

The title pretty much says it all. If you were going to suggest a book on winemaking to a beginner, which would it be? Dave

Fusorfodder's thread about almond honey got me wondering. Would it be possible to ferment on nuts the way we do fruit? The idea of a cherry almond mead really appeals to me. Dave