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Hey folks, Just curious, because I know there is a lot of overlap between homebrewers and sourdough bakers... Has anyone tried out Carl Griffith's 1847 Oregon Trail Sourdough Starter, that you get for free with a SASE? See http://home.att.net/~carlsfriends/source.html I'm just wondering...

knights of Gambrinus, I actually tried making bread with some leftover cider yeast once. It was okay, but I imagine that some of the beer yeasts, which are selected and intended for brewing with grains, would probably taste better. The sourdough starter I am refering to is from Goldrush...

Well, I figure it will probably be safe to drink, but I'm not 100% sure, because normally you don't consume Lactobacillus sanfranciscensis when it has been cooked. My first guess is that it will be disgusting, because many a batch of beer and cider has been spoiled by Lactobacillus...

Hey folks, I'm just curious, because I have some extra sourdough starter... What do you think the result would be if I added the sourdough starter (Candida milleri or some other bread yeast and Lactobacillus sanfranciscensis) to some apple juice, adding some maltose for the Lactobacillus...

You know, I had that happen with a batch of the White Labs Sweet Mead Yeast just the other day that I pitched into that leaky-lidded primary. There was no visible or olfactory change in the cider. It was until I decided to stir it a little (with a santized spoon) that it basically exploded in my...

Chaucer's is the only one I've been able to find around here. I didn't really like it. I've been trying to track down some Jadwiga, or at least some other Polish mead, around here. Unfortunately, Alabama is a no ship state except for a few exceptional cases where they use ABC as an...

Yeah, this place runs $27/gallon. They aren't local enough to avoid shipping, so I'm thinking maybe not. I see that there is a backyard apiary down the street from me that is currently advertising on the roadside. Maybe I'll see what their prices look like.

Thanks for the help!

So 3lbs. Good, because there is an apiary in the area selling 3lb jugs of honey for $6.50 right now.

1) In determining the ratio of water to honey, about how much water does a pound of honey correspond to? I'm thinking about making a small batch (1 gallon) of a 3:1 ratio mead, and cannot find a recipe on point. 2) What purpose does the gypsum serve in many mead recipes?

Well, the best way to be sure would be to find some to try first. I suffer from a similar problem, Apple Juice makes me "sick" in moderate to large amounts, and unfiltered sweet cider makes me "sick" in pretty much any quantity, probably a combination of whatever makes me sick with AJ, plus...

Hey Folks, I've got a quick question. I just bought a 2-gallon fermentation bucket with drilled and grommeted lid for small cider batches. I pitched a full tube of White Labs Sweet Mead yeast into a little under 1.5 gallons of White House AJ. The lower amount of AJ is because I plan on...