Freki
Well-Known Member
Greetings all,
Over the past few years, I have come and gone through this forum and the wealth of knowledge contained within. I finally decided to sign up now that I plan to be doing much more than I had done previously. I've been doing simple ciders with store bought juices, and recently decided to jump on some mead making experiments. I mostly stick with yeast strains that can withstand what is normal room temperature here on the Virginia peninsula, (~75 F), and plan to make some sort of chiller to use for some other things I wish to make (part of why I am here) and also looking into the possibility of kegging and what that entails. I'm also here to get ideas and possible recipes to try out.
Over the past few years, I have come and gone through this forum and the wealth of knowledge contained within. I finally decided to sign up now that I plan to be doing much more than I had done previously. I've been doing simple ciders with store bought juices, and recently decided to jump on some mead making experiments. I mostly stick with yeast strains that can withstand what is normal room temperature here on the Virginia peninsula, (~75 F), and plan to make some sort of chiller to use for some other things I wish to make (part of why I am here) and also looking into the possibility of kegging and what that entails. I'm also here to get ideas and possible recipes to try out.
