Posted on 10/08/2015 7:17:40 PM PDT by goodwithagun
Too funny
I have been in the tub now an hour and a half freeping
Man I never have time to post like I used to
So I have to make time.....
Everyone’s asleep here even my Rott....but I hear a kid or two upstairs...I better go growl at em fore I get too pruney
Glad to see real men who just simply lust a woman are still here and don’t apologize
Kudos to u both!
I use a yeast nutrient that I get at the brew store. 1 tsp per gallon of must spread out over a week or so. And I’ve had good results with dry champagne yeast. It takes a good 3-4 weeks to fully ferment so it’s not near as fast as cider or beer.
I try to keep things simple.
13 pounds fresh raw honey from a local beekeeper.
5 gallons water, filtered.
1 package champagne yeast.
Yeast nutrient according to manufacturers instructions.
Patience.
The final ingredient was the hardest one to get right.
When the Collapse comes and things return to the old ways I shall be a highly valued member of the Ruling Council of my clan.
Harming the Mead Maker was a death penalty offense.
LOL.
My pleasure. Just resist the urge to help it.
L
LOL Bob an Tom indeed..... I was gonna say long neck bottles only but didn’t want to get a twist off or bottle opener debate going ....
Stay Safe WD !!
I do ....spent a few months dead center of that old penal colony at a site in Alice Springs...... lovely place .
To visit !
Girl Friday likes this too .....
http://drinks.seriouseats.com/images/2012/08/20120812-218397-EnglishPerry.jpg
Pear cider?
Its really good...just pears vs apples......never made it just purchase OTC....
Something different....
I’ll have to pick some up. Thanks for the tip.
L
interesting
Lol
That took me a sec.......
Check out Midwest Supplies.
Lol! Bob and Tom? I used to listen to them on the drive to school every day.
What if I made the juices myself? Good tip about the ginger and honey. I didn’t think about that. As for garlic, I’m well aware of it’s medicinal qualities. After several bad bouts of mastitis, number three became quite fond of garlic lol! I’d just swallow a crushed, raw clove whole twice a day. Now if I’d had garlic beer . . .
If you juice yourself you control the ingredients. You would be fine.
There is a local brew store that has a farmer come to sell his unfiltered unpasteurized nothing but squeezed apple cider every fall. You all made me want to reserve 5 gallons for a fall cider.
For more info on cider/cyser(Apple cider mead combo) see this thread. http://www.homebrewtalk.com/showthread.php?t=83060
It is not legal to distill via freezing.
https://www.reddit.com/r/Homebrewing/comments/2sgzw4/psa_regarding_freeze_distillation_for_us/
I know. It is not legal to distill period for alcohol concentration unless you have all kinds of licensing and pay all kinds of taxes.
I just happen to cold crash some of my my ciders in the freezer when I make them. ;-) Sure takes a long time for them to thaw out completely when I pour them out. Gives me time to search the lake for all those guns lost in boating accidents.
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