Recent content by siroiszoo

Yooper, I have my French Oak chips, and have read so many different thoughts on the subject that I wanted to know when you add them and for how long....assuming you add them to blackberry wine (because I can't seem to find the post where I thought I had read that you do :confused:).

I'm taking your advice, ordered some French oak chips and will hope they come in on time. I'd like to try American oak in one batch/French in the other. :)

Thanks Yooper! If I may ask another question.... I noticed in one of your posts you oaked one of your blackberry wines. I was thinking of trying it with the 5 gallon batch I started a few days ago. Thinking I'd try using these: Oak Infusion Spirals - 2 pack - American or French Oak -...

Question re: nutrients. When do you add the nutrients? I'm using the Blackberry wine (heavy body) & the Blackberry wine (medium body - dry) from the jackkeller.net site. After last years failure (made quite a few mistakes), I've been reading and studying like crazy to prepare for the...

obviously I don't understand the term "degassed". I know that the sg has quit dropping On one batch it started out at 1.150; now it stopped at 1.008. On the other batch it started out at 1.086; it stopped at .996 or .994. (was hard to read; probly .995) I did rack both of the gallon jars...

Degassed? I imagine so. No activity in the airlocks for months. Temp: average temp between 65 - 70 degrees Sediment is on the bottom. It was on the bottom of all 5 of the gallon carboys; even after the second rack. No enzymes were added; the 1st mead which did not clear was a...

I have a JAOM started 7/6/12 with a D47 yeast and a JAOM base/Chai mead with a lalvin 1118 yeast started 9/9/12. Both have been racked twice each and forgotten in a dark controlled environment and still have not clarified. (Had 3 others made the same recipe & in between the dates mentioned...

MeadWitch summed it up well. Although, my husband and I actually liked the bochet. I doubt we'd be willing to boil a good raw honey to that degree to achieve the taste though. Glad the meadery is nearby so we can pick up a bottle when we are in the mood for a smokey mead flavor. We enjoyed...

Probably take you 8 hours (give or take)

BrewingMedic, was just beginning the recipe for chai mead. Was going to use it on a JOAM or similiar (ei using the rasins & oranges to feed the yeast) but want to brew it your way instead. However, while I do have yeast nutrient (from an attempt at making blackberry wine) I do not understand...

Thank you. It seems I've read too many post and posted you twice about the subject. I really appreciate both responses. Thank You.

Might I ask about the base mead recipe used for your chia mead? I'm new at this and want to make a gallon or two using some Chai Guayusa tea bags from Stash Tea Co. Will this work with a basic mead ie, JAOM? I have two JAOMs going; one with D47 & one with 1118 (for dryer mead). Also...

That sounds good! Is it possible for you to share the recipe? I would love to make some Chai Blend Yerba mate tea mead.

Thank you for your input Golddiggie. It's greatly appreciated. However, I do believe that I have messed up both of my JAOM batches. No one tells you about head space in their directions. So when I discovered this could cause a problem and that mead from other batches could be added to...

I know this is off topic but I appreciate this comment. I'm new to mead making and I've noticed on the initial rack (and taste test) that the only thing I really taste is the flavor of the orange rind. (using a basic mead recipe, similar to JOAM minus the cinnamon & nutmeg and substituting...