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Old 10-28-2012, 08:32 PM   #421
Cliclaste
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May 2012
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Quote:
Originally Posted by Peppers16
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
I made a batch of 2 gallon strawberry passion mead a few months ago, it's fantastic, I'm excited for you!

 
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Old 10-29-2012, 03:52 PM   #422
SireFelps
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May 2012
Curitiba, Paraná
Posts: 19
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Hey guys,

Whis is my first post after reading this forum for a while! In the beginning of this year start to really study about Mead and decided making some and guess what? I´m complete passionated for it! I´ve drank mead before but making is awesome! So as I owe a lot for you guys cause of the tips I got here, I´m sending some pics of my first tests!

Orange honey Mead


JAOM - simple but amazing! Seond batch is on the way!


The labels of my Bouchet Mead:



Dessert Show Mead



Blackberry Melomel



That´s it!

 
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Old 10-29-2012, 03:52 PM   #423
ErinRae
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Jul 2012
, Ontario
Posts: 163
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Cliclaste can you post the recipe you used for your Strawberry passion mead?!?! sounds wonderful!! So does the Strawberry vanilla mead!
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Bottled: sweet blueberry melomel, sparkling Cranberry/Blackberry melomel, fb apple cyser, wine, wine and more wine!

 
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Old 10-31-2012, 06:35 PM   #424
mooney
 
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Oct 2012
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From left to rite, bramble, raspberry, plumb and heather honey
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Old 11-03-2012, 01:32 AM   #425
nitack
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Oct 2012
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Quote:
Originally Posted by bconstant View Post
In addition - I keep reading that it's a good idea to keep the airlocks on because reasons. If I know for certain that these are finished with fermentation, should I just close them up completely? I guess continuing to use airlocks is good for safety's sake?

The one on the left is going into a dark wine cellar to bulk age for a year or so. I had planned on checking the lock every month to make sure it's still good. Should I just cork it instead?
Sorry, missed your questions the first time I read this. The reason we use air locks is to keep outside air out while still venting out the CO2 that is created in the fermenting process. So if fermentation is really done, then all your airlock is doing is keeping the outside air out and inside gasses in. How is that any different than a cork/stopper/cap? You actually have less protection with an airlock than a true stopper, the airlock can dry and then oxygen can get in. Cork it, and in this case you don't want a lot of set face area since there will not be any CO2 to protect the mead.

 
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Old 11-03-2012, 01:34 AM   #426
bconstant
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Mar 2012
New York, NY
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Quote:
Originally Posted by nitack View Post
Sorry, missed your questions the first time I read this. The reason we use air locks is to keep outside air out while still venting out the CO2 that is created in the fermenting process. So if fermentation is really done, then all your airlock is doing is keeping the outside air out and inside gasses in. How is that any different than a cork/stopper/cap? You actually have less protection with an airlock than a true stopper, the airlock can dry and then oxygen can get in. Cork it, and in this case you don't want a lot of set face area since there will not be any CO2 to protect the mead.
Got it, thanks my man.

 
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Old 11-03-2012, 03:21 PM   #427
K5MOW
 
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Dec 2010
Webster, TX
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Quote:
Originally Posted by Flumpy View Post
how do you guys cork your meads
I use a Floor Corking Machine.

http://www.midwestsupplies.com/floor...g-machine.html


Roger
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Old 11-03-2012, 03:28 PM   #428
K5MOW
 
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Dec 2010
Webster, TX
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Quote:
Originally Posted by liquidavalon View Post
Black-briar, Nord mead!!!! Skyrim rules. I have been trying to purchase Black-Briar Meadery in Riften. They use the ' heat ' method to make their mead. I walked through the meadery. I wish I could open something like that in real life!!!

( I know this is off topic of mead photos ) =)
Yes Skyrim is great!!!!!!!!!!!


Roger
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Old 11-04-2012, 09:01 PM   #429
opus345
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Mar 2012
Omaha, Nebraska
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Quote:
Originally Posted by bconstant View Post
Got it, thanks my man.
I have found that fermentation may have completed, but the mead may need extra time to "de-gas" which is really just venting. I always keep an airlock on and occasionally 2-4 months, replace/clean the airlock.
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Old 11-04-2012, 09:04 PM   #430
opus345
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Quote:
Originally Posted by SireFelps View Post
Hey guys,

Whis is my first post after reading this forum for a while! In the beginning of this year start to really study about Mead and decided making some and guess what? I´m complete passionated for it! I´ve drank mead before but making is awesome! So as I owe a lot for you guys cause of the tips I got here, I´m sending some pics of my first tests!

Orange honey Mead
JAOM - simple but amazing! Seond batch is on the way!
The labels of my Bouchet Mead:
Dessert Show Mead
Blackberry Melomel

That´s it!
Gorgeous, nicely done and welcome to HBT.
__________________
Primary: Skeeter Pee
Secondary: Meads: Carmel Apple, Wines: Sangiovese, Dragon's Blood, Viognier, Beer: None
On Deck: Dragon's Blood Blueberry, Double Dragon's Blood Original, Pinot Noir


Sleepycat Brewery

 
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