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Old 11-22-2010, 03:20 PM   #11
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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
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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
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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
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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
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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
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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.

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