Recent content by interceptor

Yeah, my girlfriend bought a six pack. Pretty sure it just has apple flavouring added. And I can't get over the fact that its called "honeycrisp". They're just cashing in on the name.

Interesting to hear its from Australia, as the Cascades are in the Pacific Northwest. Curious what it tastes like.

Let us know how it tastes! I've always used champagne yeast, interested in using the Nottingham.

Ooops. Forgot to update. So my mead is clear and I've been sipping it the past few weekends. I'll be sure to post some pics tomorrow. Pretty dang sweet.

Update: 27 days after pitching yeast I finally reracked over the honey/welches/sorbate/campden combo. I'm just waiting for it to clear now.

Did you wait to add the potassium sorbate until the fermentation was completed? Don't take my word to the bank, but I was told to wait to add the sorbate/campden until fermentation was done. Update: 23 days later. My fermentation has slowed down considerably, but it's still going about once...

Now I'm second guessing myself... I hope it turns out.

10/19/11 Update She's still bubbling along. I'm shooting to rerack sometime next week. Should I wait until fermentation has slowed down considerably? Or will the Sorbate/Campden combo stop it for sure?

Here it is. Start date: 10/10/2011 I'll try to keep this updated. Also, this my second attempt at making wine/mead haha. Still getting the noobness out...

I got all of the starting ingredients rounded up. I'll be starting it tomorrow. Pics to come...