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Old 02-10-2012, 03:26 PM   #81
DisturbdChemist
I'm drunk 60% of the time, all the time!
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Nov 2011
Between-the-keggerator-and-the-couch, TX
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i cut mine big. They softened up after beeing in there for 3ish months. I just dug them out with a fork. It wasnt too bad but next time definitely smaller
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Old 02-10-2012, 03:30 PM   #82
Penguinetti
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Dec 2011
Eliot, Maine
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Here's my JAOM (only after 3 or 4 weeks) from a hydrometer sample I took and then cold-crashed afterwards... It's that low cause I drank some of it.

 
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Old 02-10-2012, 04:44 PM   #83
ExoticMeadMaker
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Apr 2011
Plano, TX
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Quote:
Originally Posted by Penguinetti View Post
Yea, I thought about that the moment after I got all the oranges in and thought to myself "How in Sam's Hell am I gonna pull these bad boys out..."
Get a bag( 1 gallon jug use a plastic shopping bag, for carboys a trash bag should work) roll it length wise so that the opening is at one end and the bottom is on the other. Insert the bottom part of the bag into the carboy. Invert carboy so the fruit is at the neck and blow the bag up like a balloon and
gently pull the bag out allowing it to only deflate enough to fit through the neck.It should pull the fruit out with it. this also works with wine bottles that the cork has pushed into the bottle.... and of course there is a youtube video on this,
and yes I realize this is but a helpful tip IMO
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Old 02-10-2012, 05:16 PM   #84
Penguinetti
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Dec 2011
Eliot, Maine
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Quote:
Originally Posted by ExoticMeadMaker View Post
Get a bag( 1 gallon jug use a plastic shopping bag, for carboys a trash bag should work) roll it length wise so that the opening is at one end and the bottom is on the other. Insert the bottom part of the bag into the carboy. Invert carboy so the fruit is at the neck and blow the bag up like a balloon and
gently pull the bag out allowing it to only deflate enough to fit through the neck.It should pull the fruit out with it. this also works with wine bottles that the cork has pushed into the bottle.... and of course there is a youtube video on this, http://www.youtube.com/watch?v=2eLCpflimoo
and yes I realize this is but a helpful tip IMO
Wow, well okay then. This may be but I'm definitely glad you threw this in there.

 
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Old 02-17-2012, 03:57 AM   #85
TheBrewingMedic
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Dec 2011
Stanfordville, NY
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48 hour old Cerry Vanilla Melomel and 3 week old Clover traditional thats about to go into the secondary
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Old 02-17-2012, 04:50 AM   #86
Atek
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May 2010
, South Dakota
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Just bottled this today. Ken Schramm's sweet Mead. Its ten months old now and super smooth.

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Old 02-17-2012, 05:32 AM   #87
nobo_87
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Feb 2012
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This is my first batch of mead. Its a cherry melomel. This is about one week into fermentation. Thinking about making it a sparking. Not sure yet. I added pitted fresh cherries to the primary, depending on how it tastes when i rack it to the secondary i might add more.
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Old 02-17-2012, 11:05 AM   #88
Flumpy
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Jan 2012
San Diego, CA
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Here's my ghetto-ass setup:

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Old 02-17-2012, 02:54 PM   #89
TheModestMeader
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Feb 2012
Thunder Bay, Ontario
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My first attempt at mead, its a cinnamon cyser. Just racked it into the secondary yestarday, it tasted like rocket fuel. But im sure it will taste better with some more time. I never got the OG cause I was brewing it gehtto style at first, it was at 0.995 yestarday.
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Old 02-17-2012, 04:02 PM   #90
Aquavitae
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Jan 2012
Warner Robins, GA
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Flumpy, compared to mine, your set up looks like a lab.

 
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