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That's very nice to hear, though my brother liked it, the must was unbearably bitter to me. Raspberries where def on my list of flavor candidates, but I am going with cocoa for sure. Additional question that has come up... It's so dark. No light passes through, looks like motor oil in water...

Did a burnt mead yesterday, the color changes on my drip chart look nice. I continued to cook it until it actually started to smell burnt, which may be pulling out too early.. but smelled amazing after I added the water.. uhh. 2 pounds clover honey, water to a gallon, 2 tsp vanilla...

I advise against pairing it with lime. Which from what I have discovered should be a 'duh'. I put too much lime in mine. Now its pink lime wine.

I have also failed to degas enough and had corks flying around my shop. I guess for a beginner, such as I, that it may be difficult to know how much Co2 could still be in solution despite the amount of degassing I have done.

Up in the Dallas area I buy meads at like central market, and the world market. Havnt seen any other locations

I agree that being somewhere other than the harbor is the way to go. Around the square would be sweet, but I dont know anything about placing a business somewhere. However... total future patron.

Pulled out the jalapenos today. Its super red, and may take forever to clear if it ever does. Hope it will be ready to gift around christmas,

I have made the inverse of your recipe in the past 2 cans lemonade 1 can daiquiri mix (we also get bacardri) I like it tart, so we only back sweetened to like 1.001..and let sit until clear. Also a magic act brew (good at disappearing) at parties. Of course in future batches I decided to go...

updates... The fermentation got away from me, and it went completely dry (0.90). Which turned out to be ok. I have added potassium sorbate and a campden when racking, then after a few days I added in an additional four jalapenos (diced) and two more cans of strawberry mix. FG 1.008. Still has...

Hmmm probably not long enough. No harm in letting them sit another few weeks

I am on my second batch of hard cider, but make a variety of sparkling country wines etc.. question: is it just the bottle carbonating process that gives my brews such a yeasty effect. I will sip on one at lunch, and then have some nasty yeast belches for the rest of the day.... where have...

I have always been curious of the methods used to 'add base' to an acidic must...

*updates* Day 4 of fermentation, still active in the airlock ( every 5 seconds ). i havent had a taste, but the aroma escaping from the lock is very potent with jalapenos up front, then as the burn fades you can smell the daiquiri mix. The color is a bright red, like fruit punch kool-aid...

About to put this all together... 2lbs fresh strawberries 1 can strawberry daiquiri mix (frozen concentrate) 1.37 lbs jalapenos (only removed stems) (15) water to a gallon. starter with must 1.5 cups 1 tsp Pasteur red yeast 1 tsp yeast nutrient 1 tsp sugar WEARING GLOVES I...

Did you add your yeast directly to the must or via starter, and which sort of yeast?

Good luck, I've also recently had excellent results from canned orange juice YUM! 1.54 a can

Slap chop

2 cans generic lemonade 1 can generic daiquiri mix (strawberry) 2 cups sugar water to a gallon. starter 1 tsp champagne yeast 1 tsp yeast nutrient 1 cup apple juice 2 tsp must OG:1.07 FG: .99 I let it ferment dry, racked onto sorbate and campden. Added two more cups of sugar. Sat until clear...

lol can you figure out how to share your newly gained knowledge?

I did a strawberry lemonade that turned out fantastic... I used two cans of lemonade and one can of strawberry daiquiri mix for one gallon. It turned out kind of tart, so be sure to backsweeten with more strawberry. Also, yes using straight cans of lemonade can be hard to get going. Mine still...