Recent content by tellish33

I fortunately cant add the raisins at all now. I left for vacation the next day for a week. The morning we left the airlock was already going nuts. I'm going to rack onto a few Granny Smiths when I get home. I will definitely let you know how it turns out.

I just made this tonight. I didn't put any raisins in it though. I forgot to get some at the store and I was already making the cyser when I realized it. Is it a big deal not having the raisins? Can I add them in the morning? Or can I add them when I rack this onto the apples? Thx.

Just made my second mead. 4 gallons bottled spring water 1 gallon + 5 lbs local clover honey 2 lbs dark brown sugar 2 packs K1-V1116 yeast S.G. was 1.120 and Brix was 27.5 First batch was phenomenal. Hope the second batch is as good.

Can I use just plain ole local cider? Not sure if its unfiltered or not. Its not commercial cider.

Your right. Math was alittle off last night. 31 months is a long time.

Bulk age was almost 19 months. I was going to do a year in bottle but I dont know if it'll last that long. I'm going to try and keep at least one or two bottles to see what it's like in a year. That would be almost 21 months total time.

Nope. I combined Orange Honey and Wildflower Honey to make 9 pounds. And used 3 or 4 pounds brown sugar. Kept it pretty traditional. It turned out way better than I thought. I'm going to venture into other meads now.

I forgot to add my picture. Here it is.

I started my traditional Honey Mead on 2-26-12. I bottled it today after I sorbated it and sweetened it last month. It is absolutely phenomenal. I might just switch to brewing meads now. It finished at 16.36% ABV.

I just made this tonight. Its already going nuts. I used the 1 gallon recipe but I made it in a 5 gallon bucket. Do you think its safe in a 5 gallon bucket or should I still use a blow off tube?

I might bottle in easy cap bottles for a week or so then fridge em. Not crazy about plastic bottles. I might even try smaller champagne bottles. Let us know if a week is good for carbing.

That's awesome. I'm going to make this this weekend. Just picked everything up at LHBS. You dont think thats too much sugar at bottling do you? Wont to much sugar cause a high enough carbonation to cause bottle bombs? Maybe not, just curious.

Finally got mine bottled today. Smells awesome. I got 4 gallons out of a 5 gallon batch. Used 4.5 oz of brown sugar for carbing. Should be ready to drink by thanksgiving I hope.

Mine is not done yet. Well, it technically is done but I'm letting it sit for a year before I bottle. Then I'm going to let it sit for another year once bottled. Here is some of my info that I have from my batch: 2-26-2012 SG 1.133@72 degrees 31 Brix 2-28-2012 SG 1.093@70 degrees...

I have another question. How long in secondary? My O.G. was 1.080 and my reading when I transfered to secondary was 1.010.