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Here is my second batch of Bochet. I just racked it from the fermenter at 11.5% ABV and 12.5 g/L RS.

The color is gorgeous! Makes me thirsty just looking at it. :mug:

The second issue of the American Mead Maker newsletter is out. Find it here on our webpage. http://www.meadmakers.org/newsletter.htm

In Washington State when you apply for a business license you can Trademark Register your name at the same time for like five bucks. I told them I only wanted to Register the name and not actually apply for the liquor license until later and they were cool with that.

Maybe this will save you some time, labor and money. I get my labels from WorldLabel.com (http://www.worldlabel.com/Pages/wl-ol5100.htm). All their labels match Avery formats and come in a variety of materials including vinyl. I create my graphics in MS Word's label feature and print on my HP...

This is the email that was sent out to the industry a few days ago. It is my great honor and privilege to announce the First Annual American Mead Makers Association Business Meeting to be held in conjunction with the Mazer Cup International Mead Competition. We will meet on the afternoon...

Love the flip-top bottle. Where'd you get it.

Slow and steady. This is a seven gallon experimental batch of Brochet based on a 1393 recipe. The green light is on a 250 watt fish tank heater keeping the must at a steady 74F. Haven't tasted it yet, but it smells yummy.

It turned out awesome. One of my best ever. :rockin: It was my own concoction. I didn't get one made last year because I didn't manage to get out and pick rosehips. Will definitely get out this year. We started off by extracting 12.5 cups of juice from the rosehips we picked along the Touchet...

Dragon's Blood Rhodomel. Primary, secondary and in the bottle. Made with rosehips and buckwheat honey.

Like Tweake says, it is highly debated although there has been a great deal of research done lately. I have had a great deal of interest in this question. It basically comes down to personal choice. For a thousand years cork was the only choice and for good reason. It is natures perfect...

I do know Ken. Small world. Probably a good thing you are not related to the Talk Show Michael. Anyway, back to our regular scheduled programming. :tank:

I just caught your screen name and noticed you are from Seattle. Any relation to Michael?

Amen, brother. :rockin:

I like it! A few years ago we bought a house on Lake Grove Street. The house is pretty big but from the outside it looks like nothing more than a cottage so my wife dubbed it The Lake Grove Cottage and I used that as the name of my winery. When I started making mead I decided to brand it...

You don't get much more landlocked than Kansas. Try "Landlocked Islander Brewing". It sounds more descriptive. Your logo could be a shipwreck in downtown Topeka.

I like it. Your logo is pretty cool too. Gotta relate a funny story. When I decided I was going to get seriously into making wine I built a room in one end of the basement to set aside as my winery. When my wife learned my plans she wasn't very happy. We had one of those couples debates you...

Thanx. For us it's about more than just the hunting, the meat and the trophy. It's a time when we get together as a family and a few friends. We hunt as a group. The rule is we share anything we get equally plus one. The plus one is the local food bank, so no matter whether we get one deer or...

Since it is not a mead I can understand why no one seems to like it. There are some combinations of things that just shouldn't be put together :drunk: ; hops and spice, grits and anything, Michael Jackson and young boys, the Seattle Seahawks :cross: They do have real pretty label though...

That's like telling your crack supplier, "Thanks for taking such good care of me."