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John Moorhead was in KC. The scoresheets physically flew back with him on Sunday. He has access to a good and fast scanner and got things done immediately. Contrast with Chicago, where they would have to have either had access to a similar scanner, or, they'd have to mail them to Boulder. I'm...

Philly and KC results are posted.

Philly DID finish, yes. Edit - KC done, CHI doing final mini-BOS soon I'm told.

Comments on lack of organization of a fully volunteer efforts always make me roll my eyes. I've taken 3 days of vacation, driven 3 hours each way twice, 3 nights in hotel, 4 days boarding my dog, out hundreds of dollars, and I do it every year because this competition is important to me. Want...

First of all no one said all sites were finished. Secondly, forget about what the website says. When it says "judging" when said site's results have been posted you know it is not up to date. 9/12 have definitely finished. Philly hopefully did by tonight too. KC will finish tomorrow, hopefully...

8/10 regions finished during their scheduled weekend, with NYC finishing last night. I suspect we'll see some results from the second weekend of regions released today. Good luck to everyone. Cheers--

I've entered and won in Finals with first round lagers when I liked them better than the fresher stuff.

Indy finished judging on Saturday.

Judging from comments online it would appear yes NY finished. Portland and San Diego did too. Not sure about others, but the site does say "verifying results" for both Philly and Denver too.

chill a sample and add chilled beer (or whatever you're using) to it until you get something with a balance you like. Carbonation won't be right but get it close. Pay attention to how much of what you've added. Then scale up. The blend can sit in a carboy for a while if you like, lightly...

<-- low and slow cidermaker. Having a scientific basis for an opinion is great. But I'm interested in results. As with all such things I take informed opinions and apply them and reason to my situation, and then experiment. Eventually I form my own conclusions. ...And thus I do most things like...

side note: I oak it like red wine (sometimes I literally pull oak out of my Cabernet or Temperanillo and stick is in the melomel). Served in the 1.025 range all the oak and fruit tannins will make it taste a little drier, basically like a sweet Cabernet. It'll be drinkable fast but will smooth...

100% black currant juice plus honey makes a great mead. No water added except to rehydrate yeast. I do this, then toss a couple lbs of actual fruit in too. bcurrant bomb, delicious. ...that's not a direct answer to your question I know. I'd expect there's nearish 3 lbs of fruit in every quart...

D47 is a nutrient hog but I like it for some things because I can depend on it to use what I give it. Too many residual nutrient-tasting meads out there. So a lack of nutrients is possible culprit but generally this yeast will tell you when it's not happy. D47 works well at low temp or low pH...

"mild sweetness but not unpleasantly so" does not sound like something that needs to be adjusted FWIW. Are we certain that FG number was correct? i.e. we're not talking about a refractometer FG reading, right? And of course even without having checked OG do a bit of math and see if 1.120 makes...

The first thing anyone should do before taking any drastic steps is taste their mead. Think about the balance, and whether less residual sweetness would improve it. If it seems only slightly too sweet, would extra acid or tannin help? Oak? Extra flavors? You can dilute your sample a bit to get...

*facepalm* they shipped last week without a notification until today, too late for those of us who just went on vacation. C'mon WL that's amateur hour.

1/2 honey is basically Dwojniak. And yes, you can do that, and some even do it with all the honey up front. (I don't think the same could be said for Poltorak, which I don't know how to do without fortifying.) But you've got to get yeast slowly used to it to have even a chance of success, and...

The "proper" dose of sulfite will vary significantly depending on the pH of the cider. Here is some reading: http://www.cider.org.uk/sulphite.html

your question was about MLF, but it really seems to be an afterthought in your post. Is MLF something you are wanting to do, or something you are assuming will happen? You didn't mention how acidic the cider was; do you really want to lower it by almost 50%? From the description I'm guessing the...