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Im in! Would be amazing to win!

I have to say about the oven method, I told my freind to use it on he's second brew, first alone. So he did, and he also did the boil in the oven... So you could (depending on oven) mash, take the bag out and boil in the oven apparently.

I don't know how it looks on the boat, but could it work to chain the keg and let the water cool it?

NSMikeD, I heard the episode your talking about with Mary Izett and bought her amazing book minutes after! I can warmly recommend her and her husband's podcast about all things fermented on http://heritageradionetwork.org/series/fuhmentaboudit/ you can find it on stitcher and ITunes as well...

The latest episode (55) of the meadcast talkt about nuts. Could be worth listening to. http://www.meadmakr.com/meadmakr-podcast/

Sounds great I would suggest sliced or diced fresh ginger instead of candied ginger b/c there is a lot more flavor in fresh. Thank you for the survey info

Fun idea :-) completed the survey, hope it helps. Could be a recipie for "most" but My first question is, what do YOU enjoy? Isn't that what matters the most? ;-)

To guesstimate you could use The batch builder from meadmakr http://www.meadmakr.com/batch-buildr/ if you play around with it you could get a "guess" of your SG.

I would rack it and let it clear in secondary for a few weeks/months/ your mead is not ruined, just rack it and fill it up with water to about 1-1/2" from the top. It will probably clear with time

I have the exact same problem, usually rack or bottle after 3 weeks, but now after 3w the SG is 1040 (started at 1060) I'm using US-05 for the first time, temperature is around 17-18 Celsius (62.6-64.4 Fahrenheit) I on the other hand have ginger from the beginning.

Have you done some ginger Beer yet in keg? In that case, how did you go around it, could you share recipe? If you still thinking about how to go around. How about poring boiling water over the ginger (this should kill envy yeast right?), let cool then juice ginger in a mixer and mix with the...

I haven't flavored a wine, but I put rum essence in a Ginger Beer once and that worked great for a Dark N stormy taste without the alcohol. If you still would like a whiskey flavor, then get an whiskey-essence and try 1bottle or so, then try a whole batch if it works out fine. Just my two cents...

That look like a good option! I'm not very worried about the smell (even if I did mention it) because small batch=low smell.

Hello all! I'm a 1-2gallon brewer and I'm looking for a waterless airlock and found the Safety Cork for 1 gallon Demijohn. Anyone used them? Or have an other idea? The reason I'm brewing small is space and keeping my wife happy. What she can't see, hear or smell she's okey with. I often only...