Only works if you can be sure that no chloramine is being used as well.As extra precaution I always boil my tap water the day before brew day. It boils off the chlorines and the bicarbonate settles out as it cools.
Only works if you can be sure that no chloramine is being used as well.As extra precaution I always boil my tap water the day before brew day. It boils off the chlorines and the bicarbonate settles out as it cools.
I can vouch for this as well. It has been a fun journey of flavor changes since I made mine 2+ years ago.After 1.5 years, this mead turned into something delicious. Well worth the wait.
I'll probably start another batch soon!I can vouch for this as well. It has been a fun journey of flavor changes since I made mine 2+ years ago.
Same here....I'm down to my last three 16 oz bottlesI'll probably start another batch soon!
Soooo, not JAOMI think I will bastardize this recipe and leave out the orange, replace the water with apple juice and only use cinamon and ginger of the spices.
Sooo, does that become a cyser? (or something)Soooo, not JAOM
Although, that does sound like an interesting flavor profile![]()
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