Search results

12 oranges, peeled and stripped (aka get all the white gunk off). I also froze them prior to coax out as much sweetness as I could get. I added 1 cup of fresh juice from another 4-5 oranges and the zest of 2 oranges. I also added the zest of one large Meyer's lemon and its juice. I prefer...

My primary fermenter has 5 gallons of Mandarin and Navel orange mead. I'll be adding vanilla beans prior to bottling. I've made Eric the Viking with Mandarin oranges that would have been exceptional had I negated the pineapple and clove.

I've done well with all my meads except my Eric the Viking, which turned out very angry and confused. I'd love to give peaches another go. I made a peach wine a few years back that made me sad. It tasted more like the peach skin than the peach even though I peeled them. Did you freeze your...

5 gallons raspberry melomel 5 gallons orange melomel 2 gallons strawberry melomel 2 gallons cyser

We do have awful LBFs (little black flies) when it's been wet. We keep a Bug-A-Salt in our gazebo so we can reduce the headcount that makes it into our glasses. I'm not an entomology expert, but it would make since that the lakes could cause a high LBT count.

I'm in Cannon Falls. It would have been just as accurate to say I'm a southern in Minnesota since I'm 5th generation Floridian who moved up because who needs warmth and sunshine?!

I've been making wine, mead and sake for eight years with plenty of happy little accidents and a lot of delightful experiences. My husband and I have just recently started brewing together. I'm the creative-big idea-experience person and he's the details guy. Hoping to learn from other's...