Originally Posted by JohnnyBeerbottles
Have a nice mead going and just racked a 3 gallon cider into secondary yesterday. I have this pear concentrate I found of all places @ Williams sanoma. Ill post more about this when I do it, possibly this weekend. Yeah I hung out in the shadows for awhile before I joined too. I thought about using honey but I think the brown sugars gonna give a nice flavor.
I just started my mead, its in for the long haul. Recipes as follows
15lbs wildflower honey - raw - pasteurized for 30 mins at 190 degrees after boiling water
4 1/2 gallons water
Wyeast Mead yeast
This is will be primarily a straight mead, I will add fruit and spices in either the secondary or tertiary fermentation of smaller batches; keeping a portion that is just mead.
I have a batch of the 5 day sweet cider using Pear Juice, that I can't wait to try. I got hooked on Perry or Pear cider when a friend floated a Guinness on it for me to try.