Recent content by Futret

5

http://imgur.com/a/WgcWr#0

I'm drinking the hot must with vodka right now. It tastes f-ing nice.

I meant to ask about acidity; I live in a hard water area so I wondered whether it would be better to use bottled water instead of tap water. I imagine that the acidity of the fruit will bring the pH down a bit but what about when I make a plain mead?

Hi bernardsmith, thanks, seems like a friendly place :mug: I like to live dangerously. I'll make another batch of simpler mead when I get paid in a month or so.

Hmmmm... 12 lbs + 500 g of muscovado sugar should be ok though? Want that Christmasy molasses flavour. Also I'll be leaving room in the carboy for foam. I'm using ec-1118 which has a tolerance of 18%, more honey do you think? A bit too much going on maybe maybe. I've ordered some yarrow and...

I was looking at that. I'd probably use proper yeast if I was gonna make it, can't see the alcohol content getting very high with bread yeast. By the way, I've abandoned the saucepan idea. Ordered a 5 gallon glass carboy off amazon with an airlock and everything. I also found an apiary near...

How long do you think I should let it ferment? Maybe I could stick a balloon in the steam hole of the saucepan lid and wait until it stops inflating? If It's not gonna be ready for Christmas this year, I might leave it a while until I can afford some proper equipment. I suppose I can use a...

Tomorrow I plan to start brewing a batch of mead that will be ready in time for Christmas. I've only brewed once before, I made lager using a homebrew kit, so I don't really have a clue what I'm doing. I also have no brewing apparatus and a budget of approximately nothing (the ancient druids...