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I found a 5-year old post on another forum, but some of the weights/quantities are in unusual symbols rather than numbers. I would really like to make this one, but I don't want to go wildly off the mark on any of the quantities. Thanks, Lee

I found one thread re stuck fermentation in General Techniques, but it's kind of an orphan; no final results. The op was advised to start fermentation with barley then add honey once it gets going. That sounds like good advice. I bought the ingredients for it last night. My plan is to leave...

So how did it turn out?

I don't know exactly when the fruit is ready, but Central Texas is overrun with them. If anyone wants to work out some kind of trade, I'd be happy to put on some heavy gloves and go pick a bunch of it. Anyone want to trade good honey for some prickly pears?

HEY It's all over the place where I live. If you can't find a mail order source, I can send you some.

It's native here. I just saw some in a grocery store a couple of days ago. It grows all over the place around here. I removed one from my front yard the day I closed on my house. The damn thing was the size of a small car. I could do a trade, either store-bought or picked fresh, but I don't...

The recipe in Radical Brewing says use 1-2 boxes of Red Zinger tea for color. With its strong peppermint smell and some of the other ingredients, I have a hard time believing that color is its only contribution. Also- does the AHA recipe have tea in it? Can someone post that recipe?

The locals can get you any hard liquor you want. You just have to know who to ask. Forget about beer. Also- it against regulations to to receive ingredients for making hooch. I would not pack an airlock or mail-order one.

US Army, 1996-2000. M1A1 Tanker, Vilseck Germany. Texas Army National Guard, 2000-2008. Deployed to Macedonia 1999-2000. Homeland Security 2002-2003. Afghanistan 2005-2006.

I was there from 5/05-5/06. They had non-alcoholic brews on post but most tasted terrible. O'Doul's Amber tasted like beer. There was another in a gold can that tasted a lot like beer. Unless things have changed, you'll be on your own, if you get my drift. Feel free to PM.

I started one about a week ago. Fermentation is much slower than I expected. I came home from work one day and swirled the jug around. It instantly blew the top off the airlock and sprayed half-fermented apfelwein out. I'm really glad it didn't hit the ceiling.

I just bottled a 1gal batch of Bochet Mead. I used a short Auto-Siphon with bottle filler. I got four 750ml Champagne bottles and one 12oz beer bottle. Since there's so little of it, I'll probably wait 2 years to try it. I used Pasteur Champagne yeast.

Mine was started on 12-27. It looks like it's clearing from the top down. It's not clear like in the OP, just more clear at the top of the jug. That just seems odd to me. Everything is still floating, btw.

Is getting wasted that important? I know it really is about the buzz, otherwise we'd be drinking sodas and apple juice, but really, there's more to life than puking on your friend's carpet. Just be patient. Buy apple juice in one gallon glass jugs at HEB. You can make apfelwein in them and then...

I think hops are a necessary evil, best used in moderation. I once tried a Stone IPA and poured it out in the yard.

Now It's at 5 1/2 days. It feels like it's time to panic.

We don't have Fareway in...DOH! My profile doesn't have a location. I'm in Austin, TX. I have some Oregon Cherry Puree that's going into a Mead. I want the book because it has lots of weird recipes. I just remember these two.

I saw a book at Barnes & Noble before Christmas with these and other recipes. It was full-color, lots of pics. It's obviously in print now or very recently was. I can only remember these two recipes (I really want to make both). I don't remember much else about it. Does anyone know what book I'm...

OK thanks. I haven't brewed in several years, and these are my first meads.

4-5 days to get started???