Search results

I'm in

I'm in

Updating.. there is nothing to report really other than its very clear with a layer of funk at the bottom and a few floaties. I'm still too **** cheap to buy a camera. Might try it in a couple months.

Haven't tasted it yet...and I won't for quite some time. I'm still concerned with the particulate. Not sure if pectinase would take care of it.. it might.

Well boys and girls...here's another update. The faint lemon rind scent has given way to a rather more potent and pleasant orange and clove that's more in line with the basic mead recipe that's floating around. I racked into a glass jug (courtesy of a coworker) filtering out a little...

You know what's interesting... prior to checking this thread, I looked at the jug (it's almost ready to be re-racked) and you're right odinsgift... the mead is clearer than the stuff I've had since January. If my camera hadn't committed suicide, I'd have pictures. I might have to bite the...

It was probably such a miniscule amount of egg that all it translated into was those white clumps.. at least it might be the protein from it. Dunno. heh I dont have mead yet. I hope that the scent improves at least. I'll find out in a month. Another interesting thing is that when I...

Very faint lemon rind. I'm kinda surprised that it supersedes the orange and the clove scent. I didn't exactly take it easy on either one. One whole orange and a handful of cloves..

Okay everyone... Fermentation has apparently stopped. Heh the jug has been sitting between a couple carboys full of apfelwein (regular and wtf-are-you-thinking) so I looked at it every day but just basically saw that it was there... but today I noticed the makeshift airlock (balloon) had gone...

my concern with the dried egg is the method in which they did it. more than likely the process killed any salmonella or e.coli I'll probably ask the local university microbiology lab to plate a sample

My post count is in the single digits... I have no idea what I'm doing, and I've only tried the 'no boil' method.. I've made a ton of mistakes that I don't even know where to start. I've "set it and forget it" with my previous batches.. ie threw the yeast in the mixture and let them run...

I'm gonna wait until fermentation is complete before I crack it open.. the yeasties are doing their thing so maybe it'll work out. I probably should have used a glass carboy instead of a drinking water jug you get at a store... but I don't have any gallon sizes. If there are any solids...

I started this yesterday and only 1 gallon was created since I didn't know what was going to happen. i used a balloon with a pinhole in it to act as a makeshift airlock. The curd is the only variable.. i also have an orange and some cloves in there I used red star montrachet yeast. Robertson's...

hey all.. complete n00b here and I've got something weird fermenting. Before I get into what I have...I'd like to ask a couple questions that are probably dumb. First.. I used lemon curd in an attempt to get rid of it while adding flavor to the mead. It didn't really occur to me that the...

Someone linked me to Edwort's apfelwein after I tried making mead with bread yeast..... though the jury's still out on how the mead will taste.. its still clarifying :o

'nother Cinci guy checkin' in. also first post..