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Hey guys, been long time since I’ve posted. I saw candy cap mushrooms and had to chime in. Candy cap mushrooms are wonderful in mead. It’s been a well kept secret for a long time and I don’t know why. I use 2g/gallon. Soak/sanitize them in a little bit of plain cheap vodka for 24hrs then put it...

Would love to try this! Thanks inkbird!

Tailgating at the Dome!

Thanks for the chance inkbird!

So you freeze the blueberries, then thaw and mash with pectic enzyme and metabisulfite. Then pour it all into a brew bag over your empty carboy so the juice gets strained. I always add my fruit after my cider/mead is done fermenting and the metabisulfite kills any wild yeast. I age it for 6-10...

Thanks for the chance! Count me in

USA! Thanks for the giveaway!

Thank you for the chance!

Very cool! Would love to read it!

Thanks for the giveaway inkbird!

I’m in! Thanks inkbird!

Thank you inkbird!

You are right some of us were holding back…. 5 gallons dark wildflower/eastern buckwheat back sweetened with the dark wildflower and maple syrup (that I got from my trees this year) and aged on medium toast Hungarian oak for 3 1/2 months 4 gallons sweet donut peach mead 5 gallons cyser 1...

I just made a delicious cider using 1.25 gallons crab apple juice 3.75 gallons wild apple juice. I added potassium metabisulfite and pectic enzyme after we pressed. Waited 24 hrs then pitched the yeast. 1 month later I have this.

Would love this! Thanks for the offer.

I’m in! Thank you!

How many candy cap mushrooms would you put in a 5 gallon batch? 1/2oz or so?

Bottled the mead today after 2 months Drinkable now can’t wait to see how it tastes 4-6 months down the road

Update Day 17 FG .998 It has a bunch of sediment on the bottom so I’m going to rack onto what I plan on back sweetening it with. Took a sample qt and with the calculations that I saw, sweetened it with 2tsp of honey and liked what I tasted. So I added a cup of hot water to the qt of must and...