Recent content by SpamDog

Yes you can use Maple Syrup, it's called an Acerglyn. Should be some theads around here if you search for it. The one I am looking at was I think 15 lb honey and half gallon syrup in primary, can't remember the yeast it calls for. Maple Syrup is (by law here in VT) just over 66% sugar, honey is...

I just made a spreadsheet to do this. It has a log for what I have done, a schedule for upcomming actions (rack, bottle, ect), and a mead inventory that calculates the meads age based on the current date. I just use the office app on the android, and can sync it to the pc.

The only mead I will ever toss is one that is without a doubt infected. Otherwise, time heals all meads. JAO is good at 2 to 3 months, but my 1+ year batch is so much better. When I make JAO, I let it stay in primary for 3 months, then rack all liquid (and the yeast at the bottom) to a secondary...

I have had mead from both Rabbit's Foot Meadery and Maine Mead Works (the lavender mead is really good) Also there have been good things said about Redstone Meadery but I have not tried their stuff yet I think the "all commercial mead is bad" thing comes from Chaucer's mead that was a poor...

I only seem to find them at Health food stores and Co-ops Give it a good look before you buy, there is one brand here that just moved from 1 gallon to 3 liter bottles. Not a big deal but kind of a bummer when you get shorted. SpamDog

I had a batch of JAO that lasted 4 years, it was still very good at that age, not the same as it was at 1 year, but some changes are expected when you age. I don't know if I would say it was "Better" but I definitely would not say that it was "Worse" it was still good and very drinkable...

+1 Even though my first batch was a 5 gallon batch, I often suggest people start with 1 gallon batches, the equipment is cheaper and also the total batch price is lower. Heck, I have been mead making since 2005 and I still do 1 gallon batches. Other than reading Ken's book which you said...

I like to get the "unfiltered" juices, try a healthfood store if there is one near you. Some brands even come in 1 gal glass jugs that are great fermenters. SpamDog

The guys over at www.basicbrewing.com interviewed people from the makers of both Star san, and the makers of Iodofor back in 2007. It's worth a listen, they talk a lot about contact time, dilution and storage. They address this exact issue. Spamdog

The guys over at www.basicbrewing.com interviewed people from the makers of both Starsan, and the makers of Iodofor back in 2007. It's worth a listen, they talk a lot about contact time, dilution and storage. Personally I only store my Starsan in cases where I might brew today AND tomorrow...

On the soda stream site it shows Splenda (sucralose) on the regular. All the ones I found at BBB had Splenda on the label, that is the only reason we don't buy them. Spamdog

Finished product is awesome, I love it! Hmmm, I've got an empty stand up arcade game cabinet that I have been looking for a use for, this might be perfect. SpamDog

I have never done a starter for my meads, and have never reused a yeast cake, however, I would ask for what purpose do you want to do this? To save a dollar or two it doesn't seem worth it for me, but there was someone on one of these boards that was playing with reusing yeast so he could make a...

Now that sounds like some yummy sweet mead! No worries on the confusion, It happens to all of us. As some advice to everyone on here, I like to be OCD about my logs so I know EXACTLY what I did. It really helps me to track down what I did so I can replicate the things I like about a mead, and...

Did you mean 5 gal water? 15 lb is more than 1 gal of honey, no way it all fits in a 1 gal fermenter, plus that is way too much honey for the yeast, I usually use 15 lbs to 5 gal water then stablize and sweeten with another 2 to 3 lbs. You might want to check your brewlog on that one. To the OP...