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Here's a rather random question related to this thread. I'm getting ready for a trip to Mongolia and was reading about the local cuisine. A very common alcoholic beverage there is Airag which is fermented mare's milk. Apparently, it has a rather low alcohol content due to the inefficient means...

Redhawke- Sounds like you had a great trip. I'm planning on some time in the north Georgia mountains this fall. I ended up going with a pretty straight forward mead with a little ginger and orange peel and another pyment. They both smell great so far. It was quite a brew day with those and a...

Anyone have handy what their O.G. was? I'm making a wit this weekend but I'm trying lemongrass instead of orange peel(I might put in a little coriander still- any advice?)

well, I have so many ideas about what to try. I have just over a gallon of honey so I'll just plan on trying a few 1 gallon batches. Thanks for the input. This is gonna be fun.

congratulations, M. Thanks for the reply. If I'm shooting for lower ABV, I guess I should stick with an ale yeast, right? I might split a batch and try ale in one and champagne in the other. Any other thoughts?

Well, as I understand it, the term honeymoon comes from the traditional use of mead as a gift/social lubricant for honeymooners. And, I just got engaged. So, I want to make a mead for my honeymoon. It will be next fall or winter so I don't have that long to age it. What recipes would you all...

Redhawke- That would be great. You're one of the first to know what fruit I'm talking about. It sounds good in a wheat; but, I won't get to that right away. I'd still love to try a mead(or is that a metheglin?) I'm looking forward to hearing about your trip.

I'm gonna mark that down as an upcoming brew. What do you think of Tettnanger hops for a wheat beer? I was going to do a 75 min boil for my lemongrass wheat with tett at the beginning and cascade somewhere near the middle. I'm looking for some of that citrus flavor.

yeah, I don't know why I hadn't thought of that. I'm all set to brew a lemongrass wheat next week. What proportion would you recommend?

wow, I was just thinking about a mead with local fruit. There are tons of loquat trees in Savannah. (Sometimes pronounced lumquat) No, they're not kumquats. They're more like slightly tart apricots. I might have to try them in a gallon. They also make excellent jam.

oh man, that's so nice. I would love to build one of those. I heard somewhere that they don't make 3 gallon cornies anymore or if they do, they're rare ad expensive. I really really want some.

well, I don't have a set-up yet so I guess I'll just go for savings. I got a tall mini-fridge from a friend but I'm not sure it's quite big enough for a 5 gallon. Do you have any recommendations as far as suppliers for keg systems? Thanks for the help.

Has anyone used one of these 3 gallon cornie kegs? The ones I found are pin-lock not ball-lock and I don't know what that means. Any info is helpful.

Well, I went to the apple festival in Ellijay, GA and was disappointed to find that nobody could sell unpasteurized cider. So, I went ahead and bought 5 gallons from various orchards. I planned on doing different recipes of spices in each. I got to two gallons the night I got home and left the...

Thanks, that was a lot of good information in that link as well. I'm about decided.

Well, I found an apiary near me with good priced gallons. So, I'm planning on starting a mead. I've read all sorts of recipes and I just don't know where a good place to start is. What would you guys say is a great recipe to begin with. I'm thinking something more basic to educate me on the...

Yeah, I've stopped priming hard ciders. Because I now age them all for at least 3 months, they end up with some sparkle anyhow. There's just enough sugar left to carbonate well. Not as precise but I've had good results.

yeah, still kicking at an old thread. How is kegged mead? That sounds really good. I want to know more.

I feel the excitement. I live about an hour away from a whole bunch of orchards in Elijay, GA(The "apple capitol of GA"). I'm planning a weekend trip of camping and picking up a bunch of cider on my way home. I can't wait!

I've had similar experiences when fermenting in glass from the start. I guess there's no harm in switching into a glass carboy. Even the ciders that I didn't like at first(too sharp, off-taste, etc.) got so good with aging. All little off-flavors and such just fall away.