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I've done many inverted sugar recipes and great success doing this. However, it is not a true substitute for Belgian candy especially the syrup form. When using refined sugar you wind up with mostly just caramel flavors. You can adjust this with spices. But you will never quite achieve the...

OK so this is what I finally did with my batch of melomel, well it started out as melomel. I split it into driffrent batches. One five gallon batch made with 64oz of Knox tart cherry juice, 1.75 litter Pinacle vodka and liquid oak extract. One three gallon batch made with 32oz Knox cherry juice...

My hydrometers go down to 0.982 and the reading was below that mark. I never boil honey I just steep it at 150 degrees for about 40 min. The oak does sounds good, maybe I'll split it again and do that. Oh well I mostly brew big Belgian beers and thought I would expand into other brewing areas. I...

I sometimes use their water, and it is listed RO. Hey if you can use duck pond water, to brew beer, this should be OK to use. I know your concerned about salt addition. However, it has to better to use this source than to use your local water supply that can change from month to month and year...

At 1.000 it has an unexpected fruity finish, very light in body, much lighter than I would have expected. When you first inhale a sample you immediately detect the alcohol followed by an intense cherry aroma. When I said off the scale I meant below .999. I just can't use O.G. 1.130 minus F.G...

I started my third batch of melomel on September 20th . Recipe: #14 Buckwheat # 12 Alfalfa 6 gal spring water EC1118 yeast 2 1/2 tsp. yeast energizer 2 1/2 tsp. yeast nutrient O.G. 1.130 On 10-15 split it...

I'm using 6 pounds of Merion Berries in a five gallon batch. I was told that these, as well as black berries can go a long way in flavoring a melomel. It kind of depends if you are making a sweet mead or a dry.

where are you located? If you have the availability of local, honey use it. I am using a mixture of buckwheat and alfalfa and it smells like sheep, however it taste good. I'm sure you can find a source on line but for a premium price, especially when you add in shipping.

Maybe it is more important to ask how long do I want to age my mead . When was the last time you drink out of a carboy of any size. I mean if you bottle it too soon you may want to open those bottles. By keeping it in a larger container it will age without the temptation to consume.

Never mind, I just bought Ken Schramm's book "The Complete Meadmaker" and I will be Scaling back my recipe.

My last mead was 1.135 and Thought it finnised way to sweet, .021. It is 11months old

What would be the highest starting gravity you can use for mead. My yeast is good to 18% however, some people have said they have gotten well over 20%. I don't want it to Finnish too sweet. If anyone has any suggestions that would be great.

I tasted my first Buckwheat honey just the other day and thought it was the most interesting honey I've ever tasted. I'm using 14 pounds of it as well as 12 pounds of clover in my next 5-6 gal batch. I will also use three pounds of very dark inverted sugar made with cardamom, cloves and orang...

Scrimshaw... I do this on Elk, Deer and Moose antler. I also Make black powder horns. Sometimes I spend over 100 hours on a piece, This is what gives me the patience to do decoction mashes.

WOW! I Watched this video over and over and over. The next day I tried it. It took me 12 hours from start to finish. But what I have already discovered was fantastic. Recirculation was the quickest ever, I didn't even see a piece of grain in my tubing. Hot break was almost nonexistent. There may...

I want to buy a fridge or freezer to control temps, and of corse a controller. I'm not sure which one is better. I want to be able to place two 6.5 gal. carboys inside and am not sure what style or size device would be best.

I used 1 oz. magnum 13.8 AAU 60 min. 1 oz. East Kent Golden 5.7 AAU 5 min. mashed at 155 Wyeast 1318 London Ale III This is a Bridgeport Porter clone recipie. The OG was to be 5.9 however, I chose to bump up the grain bill a bit. Of corse the hops as well. The...

I just brewed a porter. Grain bill: 12Lbs MarisOtter 1 Lb. roasted barley 1 Lb. crystel 60 12 oz. chocolate malt finnished with a 1.070 GU for this grain biil @ 100% would have been. 12 Lbs. 12x35 = 410 1 Lb. 1x32 = 32 1 Lb. 1x26 = 26 .75 Lb. .75x26 = 19.5...

Thats a mouth full. I only used the the Trappist Wy3787 yeast because the Wyeast 1214 and the WLP565 were not availiable. It turned out to be a good choice. I placed it into a secondary today and will store it for about 4 weeks at 40-45 degrees (Its sometimes good to live in Montana). I tased...