Recent content by dan09554

Very creative names. Thanks. "Hop Aboard" just made the "to do" list. Firebox red Golden Spike Amber This is easy....Thanks for the inspiration.....Keep 'em coming

Growing up, I was always fascinated by trains. Specifically freight trains. Wanted to become a railroad engineer, that never happened. Became a city bus operator instead. I named my brewery Steel Wheels Brewing. Just part of a childhood memory. Now, to come up with beer names keeping with the...

I'm looking forward to this finishing up. smelled great.

when i racked yesterday i was at 1.000.

No worries. I was wrong once.....Then I divorced her. Your help and advice has been great. Either way, dry or sweet it should still be good

I used White Labs Sweet Mead Yeast. I suppose I could really just taste it and see if I'd like it sweeter. I used 12 lbs clover honey 4 lbs of strawberries and a half gallon of white grape cherry juice. topped to 5 gal with water

Always great tips from fo;ks here in HBT. Sounds like sorbate should be a must have. Do you think this should be backsweetened, or would it be good dry. I've only ever had made and drank JAOM once.

Honey would work. Guess I thought it would start fermentation up again then bottle bombs. But if the yeast dies out, that wouldn't be a problem

thanks. So, since I didn't add the sorbate, I'll just let it ferment out. How does a DRY Cherry Berry mead sound? Can I back sweeten with Splenda, or someting similar? Or will it taste good left alone?

Thanks for the response. Only my 2nd batch of mead.

I just racked my 5g of cherry berry mead to secondary. Gravity reading was 1.000. OG was around 1.090, give or take. When I racked, I put it on 3lbs of pureed strawberries. I suppose I should've figured it would start back up. I had to put on a blowoff tube. Will this dry this mead? Any...

Price is whats important (to me anyway). Would there be a minimum for people to purchase? or would it be a cumulative total? I'd definitely be interested in a gallon or 2 if the price is right. I'm sure it would be much tastier then the walmart brand. I'm subscribing to this. Keep me informed.

Thanks. Goldiggie. Just thought it was best to ask. I figured the instructions were just a guideline, as I'm guessing fermentation is subject to variables such as temperature.

I have a https://www.homebrewtalk.com/f80/cherry-berry-mead-245547/ in the primary. Its been there for 3 weeks. The airlock is still bubbling about once every 3 seconds. Question is should I rack to secondary as per the instructions, or leave it ferment out a little more? Thanks for any help

please keep me in mind if transam falls through. thanks, Dan