Search results

I used to use my finger and went with the age old, "Enough?"..."Not Enough?" Theory...but I decided to go a little bit higher tech. Now I use my girlfriends finger...and its never enough....gotta keep checking.....LOL :p

Im new to this also but from what Ive done and seen so far I think your ok, But to me the temp seems a tad low...Id give it until tommorow and I bet it'll be bubbling away happily...good luck! :mug:

GOOD GOD MAN WHAT HAVE YOU DONE?!...thats about all I can say..well that and maybe try to mix the honey better next time...it sounds stratified... :drunk:

I cant say i disagree about the addition of tannin but...Ive seen many recipes that call for it, maybe the ones that do are for fruit Melomel types?...hell, I dont know! :mug:

Is there a specific time to add sparkaloid?

No problem Fly Ill let him know! I actually sent him an invite to join us here and share the wealth as it were! Im a newbie so im sticking with traditional Meads right now...Once I get a few batches under my belt without ruin Ill try something a bit different...Ill prolly go with the JAOM...

This brings up a good point and I also have a question. Now this is in reference to a one gallon batch...but if I wait until im getting one bubble every 30 seconds or so, and then rack it off...will the fermentation process pick up after that or remain slow until it eventually stops and begins...

One more thing. How is it possible to ferment a beverage for 2 years? Astonishing to me but it may be simple...now THOSE monks have patience!....LOL :ban:

Your quite welcome SS! It is his one gallon methods im using right now to get started in my new hobby. Ive emailed him many times with questions and he answers quickly and he isnt bothered by noobs like me. Your right about the coconuts. Id love to hear if they are turning out or not! Very...

I like to frequent a site here on the web that has a lot of beginner mead brewing tips and the other day the site host posted some pictures of a 38 year old bottle of Lindesfarne Mead!.....im guessing it would be tasty and spectacular... go see it here: All About Mead Making :mug:

LOL...its funny you mentioned Danish Mead...Alot of my Danish friends rather dislike their own brands and prefer the much more complex Polish Meads! Stawski Imports sells a lot of polish Meads in Chicago...

I wouldnt attempt this at this stage of the game for myself..(too much a noob...lol) But Ill tell ya what....I damn sure would love to give this a sip!! WOW! :drunk:

I just read your BREWBOARD post Hightest, very informative indeed! I made a copy for reference. I also saw a post from a gentleman who was bubbling his mead using pure O2!.......This might be a new thread im thinking as Id like to hear the whys and hows of that technique! :mug:

Oh! I thank you for your input...I knew nothing of the practice until now...Its my opinion that knowledge is power. If it helps me create a better mead then count me in! Im just math poor but I follow directions nicely...If I had a definite schedule and amount Id give it a go...if it is shown to...

So if I understand correctly, then there are no hard and set amounts to be used for one gallon batches even though the addition of extra nutrients should be a good thing? How can we go about determining a new protocol to be set down for smaller batches?

Thanks hightest! Ill look into it when I do my 5 gallon batch next month! Dont be surprised if im back in here asking for details! :)

Ive got 2 one gallon mead batches nearing time to do the first racking. Ive read in the Mead FAQ that staggered nutrient additions may be something to consider. Now, once again im new to all this so Im asking if this is a good idea for my small batches and if it is how much and when is this...

Rosehip as well as rose petals have been a flavoring agent for thousands of year. Its one of the ingredients in Marzepam candies. It has dark ages roots...Im sure it has been added to meade sometime in its long history.

Wow! That looks tasty just sitting there...... :cross:

Id like to know more about the wild yeast deal myself as I also do Norse Re enactment....you really cant do it with out a horn of mead! :mug: