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That was a little tough, mostly his cadence, but helpful. Thanks for the advice. I’m still undecided. Electric would certainly be the easy route but I’d hate to spend $500 on a whacker and couple extra batteries only to find it can’t get the job done.

Alright! We made it friends! Somebody should have said something up around post #2.

In addition to what’s been said, you can always add more fermentables to the primary vessel. I just did this with a wheat beer which got 5 pounds of berries as primary fermentation slowed.

I didn’t see the cost to enter. Do you have any info on that?

Your OJ prison wine doesn’t sound very good, but I wouldn’t turn down a taste, if offered. This is really easy to estimate using the nutrition label and some basic assumptions of sugar.

Welcome, from a 22 year Airman. Go easy, or set your expectations low, on the crazy batches in yours early brewing. Experimental brews frequently come out underwhelming and discouraging for new hobbyists. Fermenting: American wheat with wild foraged berries. On tap: Hard cider with wild...

If you’re using a refractometer for FG, you need to use a correction calculation. Otherwise, it’s inaccurate.

Is this because you want to drink it or you’re looking for a historical challenge? If historically fascinated, there are some fun early American colonial “beer” recipes and processes float around.

I need to buy a new weed whacker and have some limitations. Must be stronger than basic yard finishing models. I have about an acre of property with heavy grass, ornery mustard weeds and steep hills. It typically takes about 15-20 hours to knock everything down in the spring. I live CA where...

Only the good ones. I’ve never had commercial mead. I started making my own having no mental model for what it should taste like. I’ve been really pleased with what I’ve been able to ferment. We’ll have to get @Snuffy a good example of a non-enema bag aged mead.

My first mead was in 17% ABV range. It took about 2 years to be truly pleasant. I just finished the last bottle of that, it was 5 years old and was amazing. I’ve since dropped my abv to the 12-13% range. It’s easier to manage and tastes better a lot sooner. Nothing wrong with big meads, just...

Got mine today! Thanks @smcinco

It can easily be overdone but when ratio is right, it’s like a subtle dry hop on a pale ale. It helps the flavor pop out.

Welcome! I can’t blame that “slick salesman”, the extra 4 gallons is a welcome payoff for nearly the same effort as a single gallon.

I kegged mine so probably a useless data point. I didn’t notice anything hazier than expected.

No pictures but mine are a little further along than they been the last 5 years. I typically harvest around 2nd or 3rd week of August. This year, it looks like I’ll probably be cutting them down around the end of this month. Are you all seeing earlier maturity this year as well?

Two in a row. I guess we know who has the fat house! Classic chocolate chip with sea salt.

I’ve never made JAOM but reading through the threads, I can’t imagine it’s good, especially when compared to a basic TOSNA mead.

This is the first raisin beer that comes to mind. https://www.dogfish.com/brewery/beer/raison-detre

It’s fun to chase the nostalgia of past beers. Do you have any additional information on this raisin drink? Was it beer? What color was it? What kind of beers did he drink, etc.