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That looks a really nice Cider, and 'creamy'?, I've never had one that I would describe in such a way, but I may strive to make my next one creamy, that actually sounds really good. Lactose, maybe? the longest I have ever had the opportunity to age a cider (drink it too fast, and too...

Award winning Cider. 5.25% ABV Cold-Crashed at 1.014 Keg Carbed Counter-Pressure Bottled. Fermenting. (Safale-s04)

I don't know about adding the can of what you have pictured there. I wouldn't trust it 'not' to leave a cough syrup taste... If you want to add cherries, add Frozen, Tart, Pie Cherries or add some of this Fruit Wine Base. That is very good stuff, I use it when making meads. If you...

Seriously, I would have to say to go ahead and keg-carb it like you previously planned on and then using a fridge go ahead and chill, bottle from, two kegs at a time. If you take the time to Bottle it pre-carbed and clear (no sediment) you will really be glad you took the time to do it. Just...

I would backsweeten at least 3 months in advance. Honey will produce a haze when backsweetening and can take quite a while to clear out. I've never had to fine, or filter, after backsweetening as it usually clears out again after 1 - 2 months.

Depending on the yeast used you should not have to worry much about autolysis. I have meads that have been sitting on the secondary lees for 9 months and the longer they sit on the lees, the smoother they taste. I will rack off the lees after 18 months, however, just to be on the safe side. I...

All sounds good, just curious as to what kind of honey you used? If you plan to bulk age your mead (I am assuming 5 gal?) for extended periods you should probably look into picking up some Argon (WineSaver) or some Co2 equipment to keep at least a small blanket of dense gas to shield the Mead...

Well, I'm looking at this label and I could see it going very well on the bottle of a very dark bitter. Add a black (or very dark colored) crown cap with a neck wrap and you've got one intimidating looking beverage. Kinda like those 12oz "Mini-Nuke" bottles, Here!

My big problem is locating high quality dried hibiscus flowers in large quantities. Do you happen to remember where you purchased yours? Or maybe a good site dedicated to such ingredients? Jonas

Thank you everyone for the great ideas, I may do some smaller Half gallon satellite batches and test most of them. I think that what I'm going to do for the 5 gal. batches; The first batch made with 5 pints of fragrant, culinary grade, rose petals and 1 - 2 ounces of dried Hibiscus...

I have never used, or even tried, hibiscus in anything. What does it taste like fermented? Added to secondary? What shades of color does it provide, and how much do you use per gallon? Jonas

I may be making 10 gallons of a Rose Mead using White Sage honey and 10 pints of culinary grade rose petals for a wedding. It will all be professional quality labels and bottling, very beautiful designs done by a professional as well, so I would like it if the product could be a little more in...

Sorry, but there may be a slight sanitation issue, considering this particular product comes out of the Slurm Queen's A$$. Besides my certifications only cover my work done within the nation, and not inter-planetary. However Lurr, of the planet Omicron-Persei 8, needs his warp drive repaired...

I am a nationally, and universally, certified HVAC-R (Refrigeration) technician. You're screwed. I can't tell you how many times people have tried to cut through the walls, not realising that for applications like chest freezers the walls ARE the evaporator coils. It's shot. Can it be...

I don't use the stove top pasteurization method, because I keg carb, but I believe I recall that many people heat just long enough to bring the temp of the liquid inside the bottle to 60 C for 10 seconds. (140 Fahrenheit) Here's the most recent thread on this that I know of, Home...

I have talked to my local ups store, and they want upwards of $25 - $35 each to ship to Durant, so it would be more cost effective to order them yourself from an online dealer. It appears that they are currently sold out, but morebeer.com has some of the best kegs at some of the best prices...

Nah, don't worry about it. Every once in a while I just type in something erroneously arrogant, and then realize 10 minutes later what the heck I actually wrote down. I'm working on it, but still the occasional ass.:rolleyes:

Well, it is beautiful in it's own respect. I will remember this for when I redo my kitchen! Cheers! Jonas

I'll be your one Random voter. :D I like the simplicity of the fifth (last) label. It is just very clean cut.

When I first started brewing my #1 problem was procuring reasonable equipment, at a reasonable price. It took a very long time to move out of that phase and I like to help out others using the knowledge I have acquired. I will take one of my empty kegs to the ups store tomorrow (5 min...