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Old 01-14-2013, 03:10 AM   #541
pig140
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Sep 2012
West Monroe, LA
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Quote:
Originally Posted by Brann_mac_Finnchad View Post
@ pig140: Love that bottle your vanilla is in.
Thanks! It's an old Chianti bottle that I peeled.

 
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Old 01-14-2013, 03:35 AM   #542
Ace_Club
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Sep 2008
Chicago, IL
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Here's a picture of my Cranberry Cyser. Sorry for the sideways shot, can't figure out how to rotate it in the gallery.

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Old 01-15-2013, 01:52 AM   #543
allhailRITTER
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Apr 2012
Devon, PA
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Blueberry Melomel I just started last week and is bubbling away nicely.



Spiced Bochet Cider I did in September. Still very hazy and will likely need a lot of time to clear.



Orange Pineapple Coconut Melomel i did over the summer. Nice and clear but does not taste that great so far. I used D47 in the middle of summer before I knew about D47s strict and narrow temperature range so it definitely fermented at too high of a temperature. Ill most likely bottle it after a year and wait a VERY long time to drink it.


 
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Old 01-15-2013, 03:29 AM   #544
Bluespark
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Nov 2012
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These are some of my current projects, hibiscus mead, orange cinnamon mead, vanilla methaglyn, strawberry melomel and just out of the picture, 3 gallons of chocolate mead.
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Old 01-15-2013, 04:32 AM   #545
jackfrost
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Dec 2012
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Nice orange honey blossom means and nice spiced cider

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Old 01-15-2013, 07:26 AM   #546
CityOChampBrew
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Feb 2012
Pittsburgh, Pa
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Raspberry melomel
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Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty

 
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Old 01-15-2013, 03:25 PM   #547
sonofgrok
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Quote:
Originally Posted by allhailRITTER View Post
Blueberry Melomel I just started last week and is bubbling away nicely.
Awesome book choice in the background!
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Old 01-15-2013, 03:54 PM   #548
allhailRITTER
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Apr 2012
Devon, PA
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Quote:
Originally Posted by sonofgrok View Post
Awesome book choice in the background!
Ha thank you. I had a feeling someone on the Mead forum would make a comment about that. Mead and books about dragons just go well together.

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Old 01-15-2013, 04:04 PM   #549
CreamyGoodness
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Jul 2011
Ossining, NY
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If it werent for Jon Snow drinking mead I would have never been interested in trying mead, and I never would have started brewing anything at all...
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


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Old 01-15-2013, 04:15 PM   #550
Golddiggie
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Quote:
Originally Posted by CreamyGoodness View Post
If it werent for Jon Snow drinking mead I would have never been interested in trying mead, and I never would have started brewing anything at all...
Who??

I tried a bit of what someone else had made back when I first started brewing. That was enough to get me to want to make my own.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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