Snark it! Snark it good!

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GSO1962 said:
This is putting a crimp in my and zz's ability to compete in all the contests..... At least I think it is. Plus it makes me feel left out.... :confused:
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Moose has been pretty busy lately.

I remember when he posted every five minutes.
 
zzyzzogeton said:
Mead is easy - 6 gal plastic bucket w/lid and bubbler - 5 gal batch - 3.5 gal H2o, 1.5 gal honey, 1 pkg champaign yeast, Stir. Cover for 15 - 18 days. Transfer to 1 gal jugs w/ bubblers. 35 - 40 days later transfer to second round of gallon jugs. 35 - 40 days later transfer to wine bottles and cork. Wait 1+ years. Makes about 23 bottles of mead at about 16%. Start next batch.

The hard part is waiting at least a year. The difference between new and aged is immense. After the first year, though, you have 20 bottles coming due every 3 months. With fresh strawberries in Apr, Peaches - June to August, Grapes June - July and Honey harvested in June but a LONG storage life, you can start a new batch of something nearly every month. You just have to have a lot of gallon jugs. Bottles are free from everyone who buys wine.
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my mead was 4 gallons distilled water, 1 gallon of the darkest honey I could find, a cinnamon stick or 2, tablespoon of cloves, tablespoon of instant tea (cheaper than malic acid), a medium sized orange cut into rings 1/4" thick, and montrachet yeast.

simmer the honey, spices, and half the water, skimming off the foam until no more forms.
pour into 6 gallon brewing vat, add the other 2 gallons water and the sliced orange.
when it's cooled down to 90F, add conditioned yeast.
after a month, if it's still bubbling, add potassium sorbate to stop yeast growth.
let it vat condition for 3-6 months.
rack into gallon jugs, resweeten to taste with honey and/or homemade fruit juice,
let sit a week for sediment to settle out, then siphon into sterile storage bottles.
ready to drink at that point, but better if you give it a few months in a dark basement room.
 
1066vik said:
my mead was 4 gallons distilled water, 1 gallon of the darkest honey I could find, a cinnamon stick or 2, tablespoon of cloves, tablespoon of instant tea (cheaper than malic acid), a medium sized orange cut into rings 1/4" thick, and montrachet yeast.

simmer the honey, spices, and half the water, skimming off the foam until no more forms.
pour into 6 gallon brewing vat, add the other 2 gallons water and the sliced orange.
when it's cooled down to 90F, add conditioned yeast.
after a month, if it's still bubbling, add potassium sorbate to stop yeast growth.
let it vat condition for 3-6 months.
rack into gallon jugs, resweeten to taste with honey and/or homemade fruit juice,
let sit a week for sediment to settle out, then siphon into sterile storage bottles.
ready to drink at that point, but better if you give it a few months in a dark basement room.
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I made some out of honey
 
Psyop said:
Yeah who would want to read out rambling nonsense? Stalkers????
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When I was in college (early '80's), MTV actually played music videos. And they broadcast the audio in stereo over one of the local radio stations. So for fun, we'd turn on the weather channel on the TV (muted) and blast MTV audio on the stereo....

Some people are entertained in strange ways. What can I say, all my friends were engineers...
 
1066vik said:
my mead was 4 gallons distilled water, 1 gallon of the darkest honey I could find, a cinnamon stick or 2, tablespoon of cloves, tablespoon of instant tea (cheaper than malic acid), a medium sized orange cut into rings 1/4" thick, and montrachet yeast.

simmer the honey, spices, and half the water, skimming off the foam until no more forms.
pour into 6 gallon brewing vat, add the other 2 gallons water and the sliced orange.
when it's cooled down to 90F, add conditioned yeast.
after a month, if it's still bubbling, add potassium sorbate to stop yeast growth.
let it vat condition for 3-6 months.
rack into gallon jugs, resweeten to taste with honey and/or homemade fruit juice,
let sit a week for sediment to settle out, then siphon into sterile storage bottles.
ready to drink at that point, but better if you give it a few months in a dark basement room.
Click to expand...

Not too many houses with basements in Texas. So I need to find an alternative before I try this.
 
1066vik said:
my mead was 4 gallons distilled water, 1 gallon of the darkest honey I could find, a cinnamon stick or 2, tablespoon of cloves, tablespoon of instant tea (cheaper than malic acid), a medium sized orange cut into rings 1/4" thick, and montrachet yeast.

simmer the honey, spices, and half the water, skimming off the foam until no more forms.
pour into 6 gallon brewing vat, add the other 2 gallons water and the sliced orange.
when it's cooled down to 90F, add conditioned yeast.
after a month, if it's still bubbling, add potassium sorbate to stop yeast growth.
let it vat condition for 3-6 months.
rack into gallon jugs, resweeten to taste with honey and/or homemade fruit juice,
let sit a week for sediment to settle out, then siphon into sterile storage bottles.
ready to drink at that point, but better if you give it a few months in a dark basement room.
Click to expand...

I prefer a sweeter mead, hence the 1.5 gal honey. If you add fruit or fruit juice it becomes melomel. With spices, megthlyn. Never seen one with both before. Have to try that on a future batch. When you heat the honey, IMHO, you loose a lot of the wildflower aromas from the flavor of the mead.
 
GSO1962 said:
Not too many houses with basements in Texas. So I need to find an alternative before I try this.
Click to expand...

see? that's the problem - if you have a basement it doesn't have to age for a year before becoming tasty. :D
 
Did you know that if one keeps posting, but doesn't refresh the page, the posts keep going?

There's like 50 posts on this page.
 
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