Recent content by flyweed

Booker.....YEP...at .090 you are finished!

has anyone tried this using normal cane sugar, as opposed to corn sugar (dextrose)?? Any thoughts?

Campden ALONE will not necessarily stop your yeast from continuing to eat your residual sugars and create bottle bombs..you MUST use Pot. Sorbate along with it to truly stop it.

no problem keeping a dead thread alive, especially one that makes a good mead like this. I am actually starting a new 5 gal. batch of this today, for my sons graduation party in June. Yeah it'll be young at 4 months, but it'll still be good!! :ban:

bellybuster I like the looks of that "pot" style controller..can you post how you wired it up to the heating element and power cord? I have "another" hobby as well, and am looking to power my 2000 watt 120vac heating element. Could use a simple wiring diagram, to get this up and running...

re-read this very OLD thread. Sugar will do nothing to sweeten your cider..it will just ferment out. To sweeten you'll need to "stop" active fermentation, either by cold crashing, which is the way I prefer, or you can use K-meta and then sorbate..but it will leave a bit of a "taste" to your...

Campden Tablets release sulfur dioxide when They are added in small doses directly to fresh fruits and juices 24 hours or so before adding yeast. ... This is to destroy any wild molds and bacteria that may have been on the fruit I use to use Campden and potassium sorbate to stop my...

gonna be starting up another 5 gallon batch of this next week..Anyone else gonna join in?? :)

If you want a Tried and True Strawberry mead recipe that will knock your socks off, and all of your guests..this is the one for you. I posted this quite some time ago. Everyone who has made it loves it. It's good stuff, and we've take ALL of the guesswork out for you! Good luck...

bein' from Minnesota, in about a month you'll have your CHOICE of fresh apples, you could get fresh pressed juice and you'd be MUCH better off than using Motts and or any other store brand juice. I do use Tree Top brand bottled AJ when I decide to make a cider not "in season" but that's very...

daugenet -- you aren't suppose to let it go until dry....crash it at about 1.012-1.015 and It'll be perfect!! I hate dry wines as well.

Hey Summer...I've been absent from the boards for quite a while..took a break from brewing..but am kicking back up again..and this is going to be my first mead to make for the new year. Gathering ingredients now! I can't believe I haven't made this one yet, but there are soooooooo many good...

WOW...I am so glad this thread is still going! I love this mead, and plan on brewing up another batch this winter at some point. It's SOOOO good!! Glad you guys like it Dan

Daugenet...you are right..I should have corrected that....I wish the EDIT function would work...but it only lets you edit for so long..then the edit option is gone..so I couldn't go back and add that into my first post. But you are correct..this stuff is very drinkable young..but a bit hot...it...

it's suppose to finish at about 1.020 or 1.015 because you are SUPPOSE to stop it...this bit of info was left out, because this recipe isn't intended to be a step by step guide for new mazers....but rather people who have brewed many meads, and understand that this particular yeast will take it...