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Just wondering how many people have considered water chillers in place of glycol. I've been using a water chiller similar to those used in hydroponics for over a year, and able to get fermentation temps into the upper 30's. Ambient air temp is around 72, I use SS Brewtwech 7 gallon brew buckets...

So it’s well known in my family that I love a good port wine, a nice cigar and a bite of a good cheddar. I always keep a few bottles of port around, a few of my favorites include Taylor Fladgate’s 20 year tawny, Quinta Das Carvalhas 20 year tawny and Graham’s 10 year. Ports are generally sweet...

In the fermenter right now... (I made some adjustments to the process in red) Primary Fermentation: 2 cans Alexander’s Merlot 1 can Alexander’s Red Zinfandel 9 lbs honey (I used a very floral wildflower from my local beekeeper) 1 ½ lbs very ripe bananas cut in 1” pieces (skin on) 8 oz dried...

6 lbs Pilsen LME 3 lbs Orange Blossom Honey 1 lb lactose 1 oz Cluster hops zest of 1 Cara Cara orange SAFALE-05 60 min boil, hops in at start, zest and lactose in last 5. Cool to 100º, add honey, water to 5.5 gallons. Gonna start this tomorrow! EDIT: I used 1 oz of fresh zest from 3 Cara Cara...

Yet Another Cider Just threw this in the hopper.. 5 1/2 gallons Simply Apple apple juice (no preservatives, raw apple juice) 1 + lb wildflower honey (enough to bring OG up to 1.060 1 can apple juice concentrate (figured what the hell...) Danstar Windsor British ale yeast Fermenting...

http://www.themeadhouse.com/2016/06/10/the-great-mead-house-coffee-experiment/

For all you cider guru's, here's my latest lab experiment: 1 1/2 gallons apple juice (no preservatives) 32 oz grade B dark robust maple syrup 2 cans Trader Joe's organic pumpkin (roasted for 40 minutes with 1 1/2 tsp pumpkin seasoning and 1/4 cup brown sugar) Sg 1 086 Nottingham Ale yeast...

Working on putting this together now. Just finished roasting 26 pounds of sugar pumpkins, sweet potatoes and kobucha. Here's the plan: Ingredients: Mesquite honey (to reach SG 1.135) 26 pounds pumpkin & kabocha (weighed together, may be less after roasting) 4 pounds sweet potatoes 64 oz...

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GotMead Live episode from Tuesday 8-4-15.

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Joe Mattioli of JAOM fame will be our guest on GotMead Live on August 4th at 9pm est. Undoubtedly the most used and famous of all mead recipes of all time, Joe is somewhat of a celebrity in mead making. Join myself, mead maker AJ Ermenc and Vicky Rowe, owner of GotMead.com tuesday nights at 9pm...

Sort of an adaptation of another recipe here; 3 gallons apple juice 12 oz clover honey 1 cup brown sugar 4.5 oz molasses Nottingham yeast 1 tsp nutrients for 3 days Degassed several times daily SG: 1.068 Plan is to ferment for 10 days in primary, transfer to secondary until it...

While not a photo of a fancy electronic remote control fermentor or plastic bucket, nor a glass carboy of any particular size complete with airlock, this is highly relevant. This is our Consumption Jar at home. It is the aftermath of liquid refreshments typically consumed within our household. A...

Wife and I successfully racked our first big batch of mead this morning. Very simple recipe, 15 lbs of honey, juice and zest from 5 oranges, 8 oz of bee pollen, D47, nutrients first 3 days, and stirs, beyond that, left it alone since 1/5. SG was 1.111, FG at 1.000, and tastes like a fairly good...

So, I finally got rid of that blasted black currant juice. I came up with another experiment! To get the SG to 1.090, I added some vanilla simple syrup I had left over from one of my infusions. Its good in my other stuff, we'll see what happens here. So here it is; 2 qts pure BC 2 qts...

OK, so we tend to do things a little back-woods-banjo-flippin' way around here, and I want to fill pint mason jars with hard cider and pasteurize in my water bath I use for canning. I have not read of such things here, except for a few threads about the process. Now, when I do sauces, jams...

OK, so this doesn't qualify as a mead since I'm not using honey. Not even sure if it qualifies as a cyser because there's no honey, and it may not even qualify as a cider. What it does qualify as, is some kind of fermented concoction using a half gallon of fresh, juiced apple juice and some raw...