Snark it! Snark it good!

[cbwoods67]

Beckerheads.

 

[GSO1962]

I am quickly fading.

Me too.

Good Night,

Good night!

my poor dog won't go out and take a dump... so much noise from fireworks... he's a bit worried...

Doc

I think I'll try to kick ours out now. We have a bit of a lull with a half hour to go until midnight.

 

[Jonny1280]

31 guests viewing?

WTF...

Yeah who would want to read out rambling nonsense? Stalkers????

It takes a brave soul to stalk the elusive...

 

[zzyzzogeton]

you had me until champagne yeast.

i really hate dry mead and such yuck

That's the problem I have with most commercial meads - very dry and they draw heavy vacuum.

With the above recipe, the mead is definitely not dry. There is enough sugar in that amount of honey to keep it sweet. The champagne yeast is what gets it to 15 or 16%. You can always use something else. I use montrachet yeast for the fruit based wines. If montrachet is used for the mead on my recipe, it would end up being really, really sweet. Montrachet maxes out around 13.5% to 14%. If I used Montrachet for the mead, I'd probably cut back to 1 gal honey and test for SG levels. Maybe tweak it up to 1.25 gal based on the SG.

I also make sure and test the mix for the fruit based wines for specific gravity to ensure enough sugar in the mix to make a non-dry wine. The fruit based wines definitely need a little more care to get started but other than the testing, I find them as easy to make as mead.

 

[zzyzzogeton]

my poor dog won't go out and take a dump... so much noise from fireworks... he's a bit worried...

Doc

One of the benefits of country living - no fireworks. My dogs absolutely hate them.

 

[Bladite]

mmm, you can always fortify the wine to kill the yeast, right?

 

[1066vik]

That's the problem I have with most commercial meads - very dry and they draw heavy vacuum.

With the above recipe, the mead is definitely not dry. There is enough sugar in that amount of honey to keep it sweet. The champagne yeast is what gets it to 15 or 16%. You can always use something else. I use montrachet yeast for the fruit based wines. If montrachet is used for the mead on my recipe, it would end up being really, really sweet. Montrachet maxes out around 13.5% to 14%. If I used Montrachet for the mead, I'd probably cut back to 1 gal honey and test for SG levels. Maybe tweak it up to 1.25 gal based on the SG.

I also make sure and test the mix for the fruit based wines for specific gravity to ensure enough sugar in the mix to make a non-dry wine. The fruit based wines definitely need a little more care to get started but other than the testing, I find them as easy to make as mead.

interesting - the stuff i used to buy stated it would tolerate up to 23%?
maybe it was a SG thing, since I was brewing with "thinner" stock?

 

[GSO1962]

My wife is summoning me to bed. Good night and Happy New Year to all!!

 

[1066vik]

bringing in the new year with Tradewater Jerky.

 

[B.Mauser]

Im finally buzzed enough to participate in the festivities. :very_drunk:

Good beer tonight.

 

[Tdhurl1103]

Had my PBR earlier, it was good.

 

[Murphnuge]

I'm drinking Dragon's Milk Bourbon Barrel Stout, get some.

 

[Silverthorn]

What does a Jewish Beermaker do ?






















































Hebrew!

 

[zzyzzogeton]

Well, just polished off the bottle of Mustang Grape wine. Good stuff. Looks like everyone's bailing tonight. Probably not make 1k tonight.

 

[DJG097]

So close to the end, but so far...

 

[B.Mauser]

Over an hour to go to midnight here. :drunk:

 

[Guyon]

Ryan Seacrest is no Dick Clark.

 

[1066vik]

well, he's got the first half down pat...

 

[zzyzzogeton]

My dog is sitting in my bedroom door barking at me. That's her way of telling me she thinks it's time for me to turn off the TV so she can go to go to bed.

 

[1066vik]

1 more minute - then you can turn off the computer and go to bed.