Recent content by mindghost

So after some additional research, I did indeed find out that agave is difficult to ferment. Lesson learned. At least the stuff tastes good, even if it is sweet and low alchohol. With the way its clearing I'll probably be able to bottle in about a week. I figure that I'll drop a shot or two...

Unfortunately I didn't take an OG reading. I rely more on descriptions of the yeast and recipe measurements I find here to get an idea of how something will turn out. To date I have not been disappointed. I was degassing each day, and did add additional nutrient 2 days after initially mixing...

Hi, Inspired by the Habanero Capsicumel recipe (https://www.homebrewtalk.com/f80/habanero-capsicumel-60272/), I decided to mix up a pepper mead but I wanted to experiment with the sugar source some. The goal is to get a dry, hot, peppery drink. Here is the recipe: 1 Gal spring water 2 lbs...

Yeah, I figured that a coin would add a metallic taste which is why I haven't done it yet. My concern with fruit is that it would just rot in the bottle and add a bad flavor.

Hi, I was just wondering if anyone has any opinions on adding things to your mead at bottling for aesthetics? I was thinking of dropping a cherry or cranberry into each bottle of my Winter mead when I bottle in a few weeks, but I've thought of adding other things too, like coins for instance...

I too get most of my bottles from the wine I drink and the recycle bin. Even if it is a twist off, I just cork the sucker :)

I agree with Melkor. In my short time as a mazer I've observed that the honey you use depends on how much you want the characteristics of that honey to come out in your final product. Example: I've got a Winter mead in tertiary now that I used a 3 lb bottle of ShopRite Grade A Fancy in. The...

Thanks, all. I definately went "classic wine label " for the Blackberry. I didn't design the berries, I found the art through google and used it in a simple layout. Same goes for the image of the old guy in Ole Stinky. All the text was added by me, and I had to do some cleanup for the...

Hi all. Using some pics I've "borrowed" through google, PhotoShop and Illustrator, as well as the logo generator found at the top of this forum, I've made several labels for the small mead batches I've been doing. 4 different types in total, and 1 bottle of what I'm calling "Frankenmead"...

OK so I haven't updated this topic in a while, so I just wanted to poke back in to say that I bottled my wild yeast mead today. It was just a simple mead with no added elements to effect the flavor because I really wanted the wild yeast flavor present. The first thing you notice is the smell...

Providence Crossing Meadery. After purchasing my condo, it occured to me that people don't name their homes anymore like in olden times. Of course back then people normally named vast estates and plantations, not 1 bedroom condos. Undeterred, I tried to come up with the most rediculous thing...

I believe that yeast can go to 18%.

Interesting. I was thinking something with flower petals to accentuate the natural floral characteristics of the tupelo. See, this is why I asked :)

Hi, I was at the local honey store a few weeks back and spotted some tupelo honey. As folks have raved about the stuff I grabbed 2, 2lb jars (I only do 1 gal batches right now), and was wondering if anyone had any recipe recommendations specific to this type of honey? Thanks,

I made a blackberry melomel at the end of April. dealing with the whole berries was a royal PITA, especially since I was only using a 1 gal jug, That said, the color is beautiful, the tannins helped it clear super-fast, and it tastes fantastic (though still "hot" from being so young). I'm...