Recent content by hbDragon

With most recipes, brewing and cooking, using dried herbs takes 1/3 to 1/2 as much as fresh. That being said, I prefer to use fresh, more preferrably grown myself, whenever possible. Then I know exactly who to blame if it screws up. Just my $.02 Cheers

I wish I could remember the name of the first commercial mead I ever drank. So I could warn everyone NOT to buy it. The first sip was wonderful but it got really nasty REALLY fast! I think that's why I'm getting ready to brew my own.

I have never heard of grapes helping with carbonation. Usually you just prime it the same way you would prime beer. BTW, the "icky stuff" in the bottom of the bottles is called trub (pronounced "troob") You can eliminate it in the next batch by racking your cider to a secondary fermenter...

Well, I haven't made too much cider but what I have usually lacks the flavor of the commercial brands. Before bottling, I reccommend you taste it to see if you need to add some frozen concentrate to make it taste better. Good luck!