Recent content by MeadMax

Is this recipe sweet or dryer? I love his JAOM!!!

Here is the picture sorry.

I love to use my New Glarus tasting glass for my mead.

I figured since I started this thread I better post again. Here is my Strawberry/Vanilla Mead.

I also made the cellar craft red mountain cab. It is a year old and is very good. Needs a bit more time in the botyle though. I also made the Cellar Craft Amarone. This wine is awesome. It is currently 18 months in the bottle. Five years and it will compare to a 50.00+ bottle retail. Cant go...

Has anyone juiced the ginger root and and it to there mead? Different results at all?

What is the most popular way to bottle Skeeter Pee? Cork or Crown Cap?

Using 4 pounds of honey per gallon and lalvin 71-b yeast will get you a 15 % Mead if you ferment it dry.

Will do.

Looked at label when started and starting gravity was 1.140. It is currently at 1.090 after 10 days. It is fernenting around 66 degrees.

Yes I fid add 1/2 gallon of sour cherry juice. Will double check gravity. Thanks for your response.

Go ahead and add oxygen. That should restart it. Also add some yeast nutrient and yeast enegizer to help it.

I was planning on making a three gallon batch of Edworts Apfelwein but ended up making this cyser instead at the last minute. 2 gallons Motts Apple Juice 1/2 gallon real sour cherry juice 9 pounds clover honey 2 packs champange yeast. Red star. Starting gravity was a whopping 1.70. It is...

Love all the replies folks. Keep them coming!!!

How much honey and what yeast should I use for a sweeter still Cyser? For 1 gallon