Recent content by chilihed

just heat it up to about 110* and run it through a filter.

2 gallons would be 24 lbs, at $3.50 that would be $84.00 plus shipping.

Having problems with the UPS website for estimating shipping right now. I'll get back to you soon.

Depending on how much is requested I would ship in different ways. A gallon is about 12 lbs and would ship in a plastic bucket. Less than that may go in a smaller bottle of some sort. I have more than I know what to do with so larger quantity is no problem.

You can pasteurize at temps far below a boil. If you get it to 165* for 7 minutes would effectively pasteurize your sap. Like others have said, don't let the honey go above about 110* or it will darken and you will lose flavor and aroma.

I'm in Shawnee

I have a LOT of raw honey (read crystallized) that I can let go pretty cheap. Just looking for interested folks. I can ship, but would prefer local to the Kansas City area. I also have some that has been filtered for a little more $. This is Argentinian honey. The raw stuff will still have...

I was expecting a pretty long aging period. Planning to bulk age in the carboy for a year before bottling, then another 3 to 6 months in the bottle. The honey tastes really good, but I don't know if it is clover, wildflower, or what. Should be interesting. I have not added any nutrient...

I've been away from brewing for a couple of years now, but "I'm Back!" New to this board. I used to be on the brewboard and lost interest after things got crazy. You all seem to be a great bunch of folks! So I just pitched 1118 on a batch of strong straight mead. I will be leaning on you to...

In the words of Genesis Abacab..........Keep it dark!

as long as the gravity reading is no longer changing, and you are happy with the flavor.....I'd rack it to a new, clean carboy, not a bucket. Keep an airlock full of 151, or everclear, and forget about it for 2 to 6 months. Longer if you can stand it.

Thanks guys. The JAOM doesn't sound like something I would be very fond of, but the dry blueberry sounds pretty good. May have to put that to the test.

pasteurizing would do the trick, but could darken the final product unless you have killer heat exchangers. It would need to be done very quickly, and could reduce your alcohol percentage.

I would bulk age in a carboy in a nice cool place for at least a couple months before bottling.

I have recently been bequeathed a ton of unfiltered raw Argentinian honey.:ban: Any ideas from the pro mead makers here. I am going to make about 3 batches of 5 gallons each to start. One cyser, one melomel, and one straight meade. Any suggestions for recipes would be graciously appreciated...