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I'm in!

Get a 5'x5' climate controlled storage unit for your fermenters.

I had dinner with Sandy yesterday. He gives your label a big thumbs up!

Slight hijack: There is a fantastic Lovecraft film coming out on DVD this year. I watched a pre-release edition with Sandy Petersen (yes, THAT Sandy Petersen) earlier this year. Lord Garth - Great label! I'll send a copy to Sandy.

I use 1-gallon wine jugs. The MIL drinks cheapo wine like the plane is going down, so I always have a ready source of 1-gallon carboys.

Mead needs time. Mine was terrible at 6 months, but very tasty at 1 year. I'm saving one bottle to try at the 2-year mark.

I doodled this while I was in a meeting. Scanned it, cleaned it up, added some color. I print them on Avery label stock on our color laser and they hold up pretty well.

CityProfile username: PhotoKirk Met the requirements, including an awesome photo thread of the Battleship Texas.

I just bottling this and sampled some. I no longer like cloves. :drunk: Maybe this will mellow a bit with age.

Welcome aboard! We've got a pretty good-sized group in the Houston area.

I started a batch last night. H.E.B. has organic apple juice in 1 gallon glass bottles. I added 7oz. turbinado sugar, a packet of Nottingham and gave it a jolly good shake. I topped it with a stopper and airlock, and when I woke up this morning, it had filled the airlock with foam. :mad...

Nikon D70. I need to upgrade, but economic reality is keeping me from upgrading.

Tagged for updates. This thread rocks!

The advice from the local FLHBS is to make another batch of mead and mix it with the uber-clove mead.

Oranges, cinnamon sticks and (IwishIhadreadHBTbeforestarting) a boatload of cloves. After reading the mead forum, I might have over-spiced it a bit.

The bottle on the right was started about 3 weeks before the bottle on the left. Fun with a second strobe. Atomic Mead! AIRLOCK ACTION SHOT!!!!!! The front line in the battle between yeast and sugar.

I've lost half the power to my house, so my mead is crashing from the temperature. No heat, it's about 53 inside the house right now.

http://www.brew-it-yourself.com/ is in Spring. I need to make a trip there to buy a hydrometer.

Let me add some details now that I'm sober. :drunk: Both batches are: 3# honey spring water 1 orange, peeled and cut into eighths 2 cinnamon sticks a bunch of cloves (I like cloves) Sterilized, added honey and water, shook like mad while the yeast was blooming in a sanitzed bowl...

I have two batches of mead brewing. One used EC-1118, made a nice thick krausen, and has started to clear. The other used Premier Curvee and never formed much of a krausen. It's still cloudy, buy has a good depth of lees on the bottom of the carboy. Did my yeast die out too soon?