Hibiscus mead tonightView attachment ImageUploadedByHome Brew1441156257.242598.jpg
In hindsight, I should have done it in the sink lol that's where I rack after all. I think i liked the open space of the kitchen surface or something. I will use the sink for corking in the future, though.Wow having a break like that is awful. I feel fortunate that I have a deep farmhouse sink that I can put a towel down on the bottom to cap and cork. Mishaps could still happen, but at least the mess is contained.
Buckwheat honey mead made in February 2014. There are five bottles but there would have been six if I hadn't broken it during the corking process, spilling mead, broken glass and blood over the kitchen floor and the kitchen surface. Not a good day.
Wait what? Bottles can break during the corking process? Did the bottle slip or did the cork apply too much pressure inside the bottle? I have always corked on the kitchen floor. I'm not in the mood nor will I ever be in the mood to have a bottle of my precious Mead on me the floor and on the broken pieces of glass that had one simple job.
Unfortunately, yes they can.Wait what? Bottles can break during the corking process? Did the bottle slip or did the cork apply too much pressure inside the bottle? I have always corked on the kitchen floor. I'm not in the mood nor will I ever be in the mood to have a bottle of my precious Mead on me the floor and on the broken pieces of glass that had one simple job.
Lovin' my SSBrewtech fermenter and FTSs system
L to R: traditional in the stainless steel, apricot, strawberry, apricot/peach in the back.
The current gang complete with aptly novel names... from screen left to right:
(1) No. 1 Nectar; my first short gallon mead after stabilising it, then cold crashing it in the freezer, and finally adding positive and negative finings. (Currently bottled in some recycled Leffe and Grolsch bottles, one of which I've added cinnamon and vanilla extract).
(2) Mr. Bungle (named because my housemates and I had a fantastically tortuous time trying to rescue my closed bung from the demijohn when shaking the must); my second gallon mead chocked full of about 4lbs (~1,900g) of honey, and
(3) Wizard's Socks; my ghettotastic half gallon brew of fly agaric and lemon infused mead (named because of the day or so I left the ingredients to stew in muslin stockings before adding the honey and preparing the must).
Bought the ss conical half barrel for mead making and I am considering the cooling system. Wondering how large a volume/temperature of the cooler like yours is needed to sustain the temperater 5-10 degrees C below room temp. How often do you add ice (assume this is how it works) and do you use glycol (PG). Hope I am not digging into any "trade secrets"��
Can someone perhaps explain what's going on here? Those bubbles haven't moved in 2 weeks. It's a basic honey water yeast mead.
Can someone perhaps explain what's going on here? Those bubbles haven't moved in 2 weeks. It's a basic honey water yeast mead.
I like those bottles. Where did you get them?
Done with my first JAOM. Great looking bottles and mead. Nice.....
This has been fun.
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1) Rhubarb
2) raspberry
3) blackberry, flavoured with whisky oak chips and Madagascan vanilla liqueur.
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