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Old 11-22-2010, 03:20 PM   #11
May 2010
Posts: 299
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It would appear the original handout has been taken down though I found a copy posted here. I am getting closer to making my first batch and have high hopes!

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Old 12-28-2010, 05:46 PM   #12
Licensed Sensual Massage Therapist.
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Feb 2008
Reed City, MI
Posts: 31,943
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Hmm... I have a foodsaver with a vacuum port...

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Old 01-02-2011, 09:53 PM   #13
Jan 2011
Columbus, OH
Posts: 5

Very nice! thanks so much for sharing. Would suggest choosing honey based on aroma more than flavor of the honey. It doesn't happen often that an aroma is pleasing and the taste is not, but typically aroma translates into mead more than flavor. Choose a great honey and with time, patience, and great craft, it'll be a lovely mead. Wassail!

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Old 12-21-2011, 02:49 AM   #14
Nov 2011
Gainesville, FL
Posts: 54
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New website for AHA conference can be found here...look under "Conference Information" for the links to past presentations.

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Old 06-01-2012, 03:58 PM   #15
Jan 2012
Sierra Vista, AZ
Posts: 219
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For those still looking for the presentations.
I used to have a six-pack, but now I have a keg.

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Old 08-29-2012, 03:16 PM   #16
Apr 2012
beltsville, md
Posts: 8

Degassing? Hmmm. I read a study a couple of months back that showed they reached optimum fermentation by keeping the must on a stirplate for the first week and cutting it right before fermentation stopped. The assumption was the stirplate kept the yeast continually suspended and provided more opportunities for the yeast to get at the sugars. Degassing wasn't discussed. Perhaps the continual stirring also helped degass the must as well. Providing an even more optimal environment.
Brewers enjoy working to make beer as much as drinking beer instead of working . ~Harold Rudolph
Primary:Belgian Abbey, Belgian Dubbel
Secondary:Fin du Monde Clone, Farmhouse Ale, Belgian Abbey, Cyser
Bottled: Wheat Brackett, OSH Clone, English IPA, IPA, Murphy's Clone, Fin Du Monde Clone, Bass Clone

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