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My apologies if this has already been address, but I haven't read the whole thread and I'm new to all of this. I'd just like the mention an observation I made today when doing my very first stove top pasteurization of my very first batch of cider. After I pulled the bottles out of the water and...

The attempt I thought about making (I'm doing the brewing by the way, not him) would let it ferment to dry so a secondary fermentation shouldn't be an issue. I was just wondering if anyone had tried it and knew how readily the pineapple flavor of the syrup comes through. Don't want to have to...

So the boyfriend has his heart set on having a pineapple mead. Of all the research I've done so far, most comes back with either horror stories of other people's failed attempts or posts that never give updates. I really haven't found enough 'successful' information to attempt a test batch. I...

So the boyfriend has his heart set on having a pineapple mead. All of the research I done so far comes back with horror stories of other people's failed attempts or posts that never give updates. Really haven't found enough 'successful' information to attempt a test batch. I did have a thought...

I'm still new to all of this so forgive me, but why is pasteurizing the bottles not an option?

Understand, but I'm playing Frankenstein (shhh!) and combining your recipe with this chocolate mead experiment: https://www.homebrewtalk.com/f30/our-chocolate-mead-experiment-94358/ I'm trying to make a S'more Mead. It will probably fail horribly, but I have to try. LOL

What do you think would be an appropriate amount of vanilla bean for one gallon of this? Do you think half a bean would be too little or would a whole one be too much?

Have you seen this thread? https://www.homebrewtalk.com/f30/our-chocolate-mead-experiment-94358/

Okay, newbie questions again. Your comment about the description applying only to beer made me think about something. Not 100% on topic, but related. I know each yeast is generally geared toward a specific application (beer, cider, mead, wine) and as such the descriptions apply to the...

Thanks for that, though I've read that different yeasts also have different flavor profiles in addition to the differences in attenuation. I don't want to use a strain that is going to change it for the worse versus complementing it. I know that loveofrose uses Wyeast 1388. Do you have any...

Thanks for your suggestion. Although, seeing as how I've been doing this all of three weeks now (as I mentioned in my original post) I'll have to research some of your instructions. Though I get the gist of most of it.

I'm probably going to use part of it in loveofrose's recipe, but I have to admit I so want to try some of it with this experiment: https://www.homebrewtalk.com/f30/our-chocolate-mead-experiment-94358/ The thought of creating a chocolate mead with a marshmallow honey is just too much to resist...

Hehe. I subscribed to that thread before I made this post. And I'm not a fan of dry so no problem there. Who wants dry marshmallows anyway? :confused:

A little background. I've been brewing (ciders and a JAOM) all three weeks as of today, not counting all the reading and research beforehand. Last week I heard of Meadowfoam honey for the first time, was intrigued and was looking up prices. Local place had it for $12/lb so I didn't think I would...

Any updates on the progress of the aging?

I've been brewing a little less than a month and my discovery the other day of Meadowfoam honey and the thought of s'mores is the exact reason I stumbled across this thread.

You guys married the wrong women. :p ;) *Ducks and wanders off to check on her latest yeastie beasties.* :tank:

Technically I assisted the boyfriend with his two week blonde ale, but it's pretty much gone now so...

Darn if this whole brewing thing isn't a tad addictive. My very first cider (brew of any kind) was pitched two weeks ago Saturday and will be moved to five one gallon jars in a few weeks with one "plain" baseline and four different flavors to get things kicked off, but I saw this and I couldn't...

My very first ever brewing attempt (cider) is just about to go from primary to secondary. With my birthday being roughly six months away, I think this will be my second attempt. I'll think I'll splurge just a smidge and use some local blackberry honey as the base.