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Old 06-02-2009, 04:26 PM   #111
Pronay
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Oct 2008
Newcastle, UK
Posts: 61
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Old 06-02-2009, 04:27 PM   #112
Pronay
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Oct 2008
Newcastle, UK
Posts: 61
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Quote:
Originally Posted by knipknup View Post
I did a champagne yeast mead. It finished at 17% abv but was like turpentine for the first two years. It has been around four years now and is reasonably good. I expect in another 5 years, it will be great.
You have some willpower my man

 
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Old 06-02-2009, 06:50 PM   #113
Pronay
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Oct 2008
Newcastle, UK
Posts: 61
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Does my Joe look alright for nearly a month? Doesn't appear to be clearing yet, but it smells really nice, can't wait to try it

 
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Old 06-04-2009, 12:28 AM   #115
mpcondo
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Apr 2009
Posts: 91
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this looks like an awesome first time mead recipe, I think i mught try two 1 gallon batches this week. one with bread yeast and another with some left over lager yeast, and lager it for the same duration and bottle condition.

 
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Old 06-10-2009, 03:37 PM   #116
Pronay
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Oct 2008
Newcastle, UK
Posts: 61
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This may be me being a little OCD about degassing, but did you degas before bottling your JOAM??

 
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Old 06-10-2009, 03:39 PM   #117
avaserfi
 
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Nov 2008
College Station, TX
Posts: 630


I didn't - left it in primary for about 3 months and it was completely flat by the time I bottled.
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Old 06-13-2009, 07:21 PM   #118
SapperBrewer
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Mar 2009
Edmonton, Alberta
Posts: 5

Hey Fellas
Just wondering if anyone has worked with Lychee? I have gone to a couple wine tastings and all the white sweet wines try to get this flavor down.

What I am going to try is an Apricot/Lychee version of the ancient mead this is my first butchering of a recipe and I was looking for pointers.

So what I am looking at right now is:
1Gal carboy
3 Lbs Clover honey
5-7 dehydrated Apricots
1/2 Lb Lychee

the choices I have right now are:
what yeast should I use? I always have fleshmans and coopers on hand.
what would balance the sweetness like chai or cinnamon?

Any feedback would be groovy.
Cheers

PS
well done on the ancient mead recipe. That stuff is potent.
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Old 06-22-2009, 06:15 PM   #119
Confucius
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May 2009
Posts: 54

Mine just finished up, and I've got to say, it is one of the better things I've ever tasted. I got rid of the pith and cut the honey down to 3 lbs, and it is wonderful. It tastes wonderful and has a great warmth to it.

 
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Old 07-01-2009, 11:59 AM   #120
gator_brewer
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Sep 2008
Orlando, FL
Posts: 110

I've seen a couple people talk about using a milk jug for their primary, does this work? Just cut a hole in the lid, and make a blow off tube?

If so, then I know what I'll be doing tonight!

 
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