Recent content by Steed

alright guys i have had mead of meath in secondary fermentation vessel for awhile and it was at 1.000 gravity last i checked. i am going to sample some and post the gravity momentarily.. stay tuned cheers:mug:

I'm getting redirected to the homepage of that site and cannot find the calculator. Il search the site more later. It's not working right now

Link doesn't lead to calculator

ok so Original gravity of mead of meath was 1.100 Original gravity of my sweet mead is 1.064 gravity of my original brew is 1.000 (mead of meath) currently. combining the two they create a gravity of 1.020 (combined) currently (this number is irrelevant because fermentation already...

ok so i am adding approximatly 1/3 a gallon of must to the brew.. if i followed the math correctly i will have 8-9% abv starting after adding the must. then i need to take gravity again and wait for fermentation... and then i add the new final gravity to the new OG and i get a the final abv...

ok so i made "mead of meath" original gravity 1.100 current gravity 1.000 after 14 days i took the ingredients out of the mead by straining through a cheese cloth. i have the mead in a carboy but the mead level is below the the wide part of the carboy i have a lot of head space i plan...

HELLO FELLOWS! good news! My "mead of meath" has a final gravity of 1.000 the taste is strong almost like the bite of a champange. it is very hoppy tasting like a nice IPA beer. it has only been 14 days but the gravity is at its final resting place at 1.000 i added oak chips, heather tips, and...

thanks. il be posting on here when my mead of meath brew is ready for bottling and give a taste analysis.

great! i feel that the more mead brewing grows, the more bee keeping will grow which means more bees more honey more crops and more booze!!! seems like a good thing to me! hahaha if you have any irish recipes for mead, particularly older ones i would be interested in trying to brew them!

no, i am a citizen of the republic of ireland through my parents being citizens but i was born in; and live in new york. i chose to brew this to get a taste of my heritage. it tastes a bit hoppy so far but it will age well i think. my father owns a farm in ireland that he said i will inherit if...

Well it's been a week I strained most of the stuff out. Took gravity 1.026 and then added some dry oak chips heather tips and elderflowers. Tastes a bit hoppy but it should age well. I'm at about 10% abv. OG was 1.100 Added a little water to compensate for the bit lost from straining. Probably...

i am going to rack to another carboy and add the elderflowers heather tips and oak chips in the new container after a week and after 60 days then bottle with a filter to keep the stuff out of the final

Get an airlock and seal for the carboy but at this point you might have to sanitize the carboy and start a new brew. Check out the beer section of this forum they will know better as far as helping you. Good luck!

Thanks! Well it's been about a week and the JAOM is bubbling every second! It's really taken off. I want to look inside to check it out but I will hold off until fermentation is over. I am glad I got a good deal hopefully this stuff makes some good brews!

I started JAOM and mead of Meath. They are bubbling nicely