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It's barely whey. All the proteins would have precipitated out when you added the acid. It is basically lactose, niacin (giving it that lovely green color) and water now. Not good for much.

rocket....

Red Hot....

presumably in Lebanon

I'm still confused.

As far as #1, yeast can scale fairly well so reduce it with everything else. 2, It depends. Bread yeast can have a hard time settling out, but JAOM uses bread yeast and by all accounts is quite wonderful (mine is in primary right now). 3: Mix honey with water, that is really the only way to do...

Whats going on?

So, I racked it off today, and stole another sample in the process (hey, can't let that little bit that wouldn't fit go to waste). It is quite tasty, although I am still a little saddened by the total lack of apple flavor, it tastes a lot like a dry white wine. Any way to get more apple flavor...

So, I was wanting to make a hard cider about two weeks ago, so I picked up a gallon of apple juice, a can of apple juice concentrate, a bit of honey, some raisins, yeast nutrients and some Champagne yeast. Mixed it all up, hydrated and pitched the yeast, and... Nothing. I tried re-pitching, but...

Hmm, all good ideas. It looks like Avocado and Orange Blossom honey are both fairly common Mexican honeys. And I do like the chocolate idea, any ideas on whether it would be better to use powder or cocoa nibs? Probably nibs for ease of racking... So maybe a Avocado (apparently tastes buttery)...

I'm a big fan of special drinks for special occasions, and what better occasion than the end of the world? Okay, so I don't actually think anything is going to happen, but on the off chance it does, it would be nice to sit on the porch, drinking some mead, and watching the light show. If nothing...