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Old 01-20-2013, 09:45 PM   #31
ocaiwa
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Jan 2013
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I don't need to reduce. But if I do I would only reduce to the amount of water I would need for the batch. So if I make a 1 gallon batch start off with 2 gallons of water. The reduction is to concentrate the flavors. So I don't need to but if I want it to be bacony and it to be strong then I feel the reduction is necessary. Again, not needed. But in the end I think it would give a better end result. But that's also why I'm testing it. To find what does work.

Also the cooling and skimming the fat is a good idea. I was already thinking of that. But it's nice that others had the same idea I did.

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Old 01-20-2013, 10:31 PM   #32
voltin
Beholden to the Yeast
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Jul 2011
Lubbock, TX
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I have been wanting to do a Traditional Mead with Cotton Blossom honey from the local apple orchard. I might get around to it this year.
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My eBIAB Build | Texas Blues and Brews Festival

On Deck: Motor Oil Barleywine, Cider Trials, Vanilla Cream Ale, California Blonde
Primary: Cotton Blossom Traditional Mead, 1744 Porter (Ale-ian Society Club Brew), Old Ale
Secondary: Peach Wine, Cranberry Cider
Kegged: Nothing :(
On Tap: Nothing :(
Bottled: Yup still nothing...

 
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Old 01-21-2013, 06:52 PM   #33
EndlessPurple
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Apr 2012
Houston, Texas
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Orange Blossom honey traditional is started.

Soon to start my yeast variety test.

After that don't know, but may try another chocolate port mead. Last one was too heavy on the chocolate.

 
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Old 01-22-2013, 02:09 AM   #34
phandaal
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Jan 2013
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Got 5 gallons of good ol' honey, water, nutrient and yeast fermenting away as of yesterday. The only thing special about this batch is the Weihenstephan Weizen yeast. No krausen yet, but the brew is young...

Also: first post. Hello.

 
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Old 01-22-2013, 04:02 AM   #35
jkingery79
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Sep 2012
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I'm pretty sre I'm going to do a persimmon melomel with local honey from the farmers market and perhaps a traditional or maybe some Vikings Blod.

 
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