Search results

Two days ago I wrote this in another thread: > I'm drinking a 5-year-old cyser right now at this moment, and it tastes OK, but my notes say it was phenomenal at 2 and 3 years. I would not call it "phenomenal" now -- it's not bad, but apparently past its prime. Today I'm drinking another...

1.5 gallons traditional mead, total 324.7

Interesting suggestions -- thanks, folks. I don't mind yeast in the bottom of the bottles -- I homebrew beer more often than I make mead, so my guests know the drill. I always ferment my mead as far as it will go and I don't backsweeten (I like it dry) but some of my friends would definitely...

I've always used pasteurized cider from a local source. My cyser generally turns out very well, but I'm finding that it doesn't age as well as mead does. I'm drinking a 5-year-old cyser right now at this moment, and it tastes OK, but my notes say it was phenomenal at 2 and 3 years. I would not...

I'm brewing a batch of traditional mead, nothing fancy... 1.5 gallons of water, 4.25 pounds of honey, and one packet of K1V. I started in an open fermenter (a stainless steel pot with lid); added nutrients a few times during the first week (not TOSNA but the same basic idea) and de-gassed a few...