magno
Sound Level Technician
Well, its official, Im getting married next April or May. It is my goal to have three meads made by then: a traditional, prickly pear cactus from Papazian's book, and at SWMBO's request, a sweet apple cinammon mead. I was going to do the apple cinnamon last figuring with less ABV it will take the least time to age. Since I do not have any prickly pear fruit right now, I was planning on making the traditional first.
First Question: I will be moving in two months, will the first batch be in bottles by then, or should I plan on starting when I get settled in the new place?
Second Question: I have a pale ale in primary right now, should I pitch the must (?) on the ale yeast cake, or would I be much better off getting mead yeast?
Third Question: Any suggestion on types of apples to use, or just go with 100% apple juice?
Many more questions probably to come, and any recipes would be appreciated.
Thanks in advance
-magno
First Question: I will be moving in two months, will the first batch be in bottles by then, or should I plan on starting when I get settled in the new place?
Second Question: I have a pale ale in primary right now, should I pitch the must (?) on the ale yeast cake, or would I be much better off getting mead yeast?
Third Question: Any suggestion on types of apples to use, or just go with 100% apple juice?
Many more questions probably to come, and any recipes would be appreciated.
Thanks in advance
-magno