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Gone...thx!

Free: a dozen or so cases of wine bottles, no screw tops. Some cleaned, some not, but hey, they are free! Mostly 750ml but a few 1.5L bottles too. Need them out of the basement. I'll give it a week or so then they will meet the dumpster. PM for the address, and to make pickup arrangements...

Gone...thx!

I meant fast to make, but you're right, it does take some time to age...

My first batch was Joe's Ancient Orange Mead which can be found in the Mead section in the Recipes link at the top of the page. Very fast and easy to make, and difficult to screw up.

Paraordnance, I'm fairly sure the original recipe was for a five gallon batch...at least I hope so since I halved everything to make a 2.5 gallon batch tonite: 3.5# Wildflower honey 1.5# Clover honey 2 12 oz cans of frozen lemonade concentrate 2.5 tsp yeast nutrient (rate according to the...

Correct, it's an Aqueon I bought at PetCo and the lowest temp setting is 68 degrees. I'd rather it have lower temp settings too, but if I need temps lower than 68, I just unplug it and let the cellar air take over.

My basement is approx the same temp as yours jpar. I keep the carboy in a tub o' water with an aquarium heater to maintain the temp. I usually put the tub on top of the black box in the picture, but moved it to the floor for the picture. Works great for me...

I have seven cases of Mothership Wit bottles free to a good home, south side of Denver. PM for my address. Thx!

I collect bottles from different sources, but my process is the same for all. I have a big tub filled with Oxiclean solution. I rinse the bottles and put them in the tub to soak. Depending on how many bottles I have/need, they may be in the tub for a day or a couple of weeks. It's my "wet"...

Robert, I didn't zest my oranges on my last batch, but rather just cut thin slices of the rind. I think the slices will be easier to remove than zest would be. Be careful with the cloves too. I used three whole cloves in my 2.5 gal batch, which to me was one clove too many.

Thanks for the link, Lincoln! You've been diving deep into the archives, no? :mug:

+5 Joe Mamma Porter 35934

These will go to the recycler on Friday if no one wants them...send me a PM if you're interested. Thx!

Ground cinnamon would probably work for the taste, but I prefer the sticks just so there are less things floating around in the must. The bread yeast is bad enough!

Thanks! Can't wait to start sampling it in a few months...

Here's my two cents... 1. According to my hydrometer, my latest batch is finished fermenting, but I still get a bubble every now and then. If you don't get bubbles at all, I suspect it's finished. I wouldn't worry too much about mold, I think the CO2 is enough to prevent it. 2. If you...

I made a 2.5 gal batch of JAOM and put in 3 sprigs of cloves...one too many. Hopefully the taste mellows out with age.

Rolling Rock for me too...I grew up drinking it. I have one last bottle of Latrobe Rolling Rock in the fridge, just because.

I haven't had a problem with mold in my batches, and with JAOM, I just let the stuff sit in the carboy until it's time to bottle, other than taking gravity readings.