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Old 02-17-2012, 04:07 PM   #91
WarrantedFED
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Jul 2010
Seattle, WA
Posts: 146
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Quote:
Originally Posted by KuntyBrew
Blackberry & Blueberry melomel
I bet that will be a great melomel. I made a huckleberry and blackberry melomel and the flavor is outstanding. It gets better every month that it sits in the bottles.

 
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Old 02-17-2012, 04:53 PM   #92
Atek
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May 2010
, South Dakota
Posts: 429
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Quote:
Originally Posted by Flumpy View Post
Here's my ghetto-ass setup:

Mmmm... a little WD-40 mead.... Goes down smooth. :-)
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Old 02-17-2012, 05:13 PM   #93
TheModestMeader
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Feb 2012
Thunder Bay, Ontario
Posts: 25
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My first attempt at Mead. Its a Cinnamon 'Gala' Cyser. Transfered it to the Secondary last nite and it tastes like Grade 'A' Rocket Fuel. I hope some time mellows it out, as I'm sure it will. Sorry for the double posts, I thought I messed up and it didn't post the first and now I don't know how or if I can delete it.

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Reason: Tried to delete post

 
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Old 02-17-2012, 11:12 PM   #94
Flumpy
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Jan 2012
San Diego, CA
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And I always top off the carboys with a little bug spray.. keeps the critters out

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Old 02-20-2012, 10:20 PM   #95
Tyrone
 
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Nov 2011
RDU, North Carolina
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Ginger Cherry Melomel for next New Years Eve. Thirteen.
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Old 02-20-2012, 11:48 PM   #96
TheBrewingMedic
 
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Dec 2011
Stanfordville, NY
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great color tyrone

 
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Old 02-21-2012, 12:49 AM   #97
bodhi86
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Jan 2012
el paso, tx
Posts: 98
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The left is 13 days into secondary, I call it liquid love; cinnamon ginger cyser with buckwheat honey. The right side is my youngest, 2 days into primary; cinnamon cardamom orange cyser with wildflower honey. The center lil guy is just an experiment with the wildflower honey, a cardamom pod, and a lil water.
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Old 02-21-2012, 03:04 PM   #98
Skot_88
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Feb 2012
Manchester, UK
Posts: 10

The current gang complete with aptly novel names... from screen left to right:

(1) No. 1 Nectar; my first short gallon mead after stabilising it, then cold crashing it in the freezer, and finally adding positive and negative finings. (Currently bottled in some recycled Leffe and Grolsch bottles, one of which I've added cinnamon and vanilla extract).

(2) Mr. Bungle (named because my housemates and I had a fantastically tortuous time trying to rescue my closed bung from the demijohn when shaking the must); my second gallon mead chocked full of about 4lbs (~1,900g) of honey, and

(3) Wizard's Socks; my ghettotastic half gallon brew of fly agaric and lemon infused mead (named because of the day or so I left the ingredients to stew in muslin stockings before adding the honey and preparing the must).


 
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Old 02-21-2012, 05:42 PM   #99
Blanchy
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Feb 2011
Union, Maine
Posts: 77

Quote:
Originally Posted by Skot_88 View Post
The current gang complete with aptly novel names... from screen left to right:

(1) No. 1 Nectar; my first short gallon mead after stabilising it, then cold crashing it in the freezer, and finally adding positive and negative finings. (Currently bottled in some recycled Leffe and Grolsch bottles, one of which I've added cinnamon and vanilla extract).

(2) Mr. Bungle (named because my housemates and I had a fantastically tortuous time trying to rescue my closed bung from the demijohn when shaking the must); my second gallon mead chocked full of about 4lbs (~1,900g) of honey, and

(3) Wizard's Socks; my ghettotastic half gallon brew of fly agaric and lemon infused mead (named because of the day or so I left the ingredients to stew in muslin stockings before adding the honey and preparing the must).

First off, awesome names. Secondly, I would be incredibly cautious about consuming fly agaric in any form, let alone in conjunction with alcohol. Could be a Darwin Award in the making, right there...

 
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Old 02-21-2012, 06:19 PM   #100
Bhunter87
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Feb 2011
Philadelphia, Pa
Posts: 326
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+1

They are great if you wanna trip or whatever, but they affect different people VERY differently. One person could hallucinate and the next could fall over in a fit of seizures. Make sure and warn anyone that is drinking it that it's not just alcohol.

 
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