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Old 10-08-2012, 01:15 AM   #401
funkadelicturkey
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Feb 2009
beer
Posts: 448
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Quote:
Originally Posted by chickabeelane View Post
Funk,
What kind of bottles are those? Am I blind, or are those not the standard 750s? Very pretty btw.
You've got good eyes, they are 375 ml bottles. They make my 1 gallon batches last a little longer.

I think I got them here:
http://www.austinhomebrew.com/produc...oducts_id=1333

 
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Old 10-08-2012, 04:26 AM   #402
luda007
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Jul 2012
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Jaom.

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Old 10-20-2012, 01:30 AM   #403
KeeperOfLowKeys
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Jan 2012
Albuquerque, New Mexico
Posts: 7

This is a simple show mead, made with local New Mexico honey, which I call v1.0.0. My post will also serve as a way to ask a question. This first image is my mead under "normal" light:



while this second is under UV light:



The second image doesn't show it well, but under UV my mead is glowing a weird, eerie green color. So I ask you: what in mead would fluoresce?

 
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Old 10-20-2012, 05:51 AM   #404
ErinRae
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Jul 2012
, Ontario
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Cool!! my first thought is that maybe its something in the glass and not the mead...but if its not happening at the top of the bottle then thats prob not it
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Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!

 
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Old 10-20-2012, 06:29 AM   #405
luda007
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Jul 2012
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It almost seems like its in the same spot as the flash reflecting in the 1st pic. Hmmm?

 
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Old 10-20-2012, 09:14 AM   #406
mrperq
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Oct 2012
, Belgium
Posts: 3

Riboflavin (VitaminB) glows up under UV.
Its the same stuff that makes tonic (Scheppes) glow.

I've been thinking about doing that on purpose,
but am a bit afaid of the bitter taste.
Could be something else but as far as I know
its the most food-safe thing that glows.

Oh and be carefull. If its indeed riboflavin, that will
make your mead much more reactive to light.
(Lightstruck)

EDIT: Appearantly Chlorophyll (the green stuff in plants)
and Citric Acid glow too.
http://archive.rotteneggsx.com/r3/show/se/413931.html

 
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Old 10-24-2012, 11:14 PM   #407
Curtis2010
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Dec 2011
, Guatemala
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Quote:
Originally Posted by Curtis2010 View Post
Just racked 10 gallons of a basic traditional into secondaries today. Split it up into about 2.5 gallon batches and racked 3 of the 4 batches onto fruit. In order of appearance in pic: plain (no fruit), pineapple, sapote, strawberry.
Bottled some of the plain mead, and some of the strawberry blended with plain mead recently. Both are quite tasty. The sapote melomel has a nice spicey taste, but the pineapple is too acidic (will try blending and adding calcium carbonate later). However, overall quite pleased with my first attempt at melomels.
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Old 10-25-2012, 08:10 PM   #408
ErinRae
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Jul 2012
, Ontario
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The first pic shows...my current collection! Back to front and left to right...Cranberry/blackberry melomel, Lodi Ranch Cabernet, Apple pie cyser, Jalapeno wine, mini jalapeno wine...I also have a bucket full of peach cobber melomel fermenting.
2nd photo is a sweet blueberry melomel that I'm going to bottle today!
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__________________
Daydreaming about......raspberry vanilla, wildberry mead
Brewing & Aging: Wildflower mead, Betrayal: A Stark Raving Cherry Mead
Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!

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Old 10-26-2012, 09:13 PM   #409
Peppers16
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May 2012
Nottingham, (UK)
Posts: 205
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Starwberry and vanilla mead shortly after racking onto the fruit. It has since become a lot more red!
Sadly, I'm not certain how it'll turn out as I left it clearing with quite a bit of headspace when I left for uni (college to the U.S.?) this year If (when I check on it in a few months) it's oxidized to hell then lesson learnt. If it's OK, then I'll be preaching about how idiot-proof mead is on the forums from then on


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Old 10-26-2012, 11:34 PM   #410
webfoot
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Oct 2011
Coquille, Oregon
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A bit on the dry side but very good.
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