Recent content by armorshell

It's vitamin C.

Bottling mine tomorrow, will report back with taste notes

I've already chased down all those leads, the only thing that comes close is Marshall's, and there's no way I'm paying $88/gallon for wildflower honey.

I was going to ask if they were Rainier cherries. Great label art, is that homebrewed as well?

Anyone have a good source in the SF Bay area?

Ah, good ol' norcal "Wild Mountain" Safeway honey

Strawberries were $1/pound last weekend in LA, if I had my wits about me I would have bought 20lbs and frozen them.

I used hightest's recipe from the sticky to the "t", scaled down to 2 gallons (All I could handle at the time).

My first mead was a mesquite medium show mead. I bottled it in February and after only 3 months it's already mellowed out enough to serve to friends, who can't get enough of it. I wish I made 5 gallons.

Whatever man, if it's natural it must be good. Like, you know, Belladonna, dart frogs and poison sumac.

Not trying to insult you or anything, but personal anecdotes are generally regarded at the worst kind of scientific evidence. If it were the case that isolated events that only happen under certain circumstances made people shy away from the things that caused them, no one would be taking...

Done and done. 3oz torrified wheat 3oz Crystal 60l (LHBS milled them together while I wasn't watching, doh!) 5g Mott's 3lbs Amber Malt Extract .65oz Kents Goldings Nottingham Everything per Brandon's instructions other than substituting malt extract for DME and the mess-up with the grains...

I'm assuming that by saying complex, OP meant something more along the lines of 'uncommon' or 'exclusive" like trehalose, maltobiose or maltulose. My only comment (Still a newb to brewing) is that most honeys seem to have a less than 1% composition of disaccharide, so I'm not sure if trying to...

I've done 1 batch and am coming close to bottling a second. I used 6g better bottles for both, works fine. You could just scale the recipe up to 6 gallons... My latest batch I used a small amount of nutrient, but I haven't tasted it yet. I did notice it fermented out and cleared incredibly...

In the lab I used to work in we used sterilized Reynold's Wrap to seal off our giant culture flasks, which is more or less what a carboy is. I like airlocks though, since the give me the satisfaction of watching them bubble.