At this point, you should have the following ready to go: Boiled or pasteurized Must (or warm water and honey if using the no-heat method). Additional Ingredients prepared. Rehydrated yeast or prepared liquid Yeast. Sanitized fermentation vessel. Sanitized additional...
Probably the most important aspect of home brewing is sanitation. If you are not starting with a clean environment, you may find yourself brewing some fairly nasty concoctions. One of the worst things a home brewer has to face is the prospect of pouring 5 gallons of...
While visiting my uncle in Kansas City in May of 2005, I was fortunate to be able to take a trip over the Mississippi River to Weston, MO, the home of Pirtle Winery. Located just a little over a half hour from the Kansas/Missouri border, Weston is a sleepy little town...
Judging MeadBy Dewy M. Caron, Ph.DAmerican Meadmaker, Vol 2, #2, Fall/Winter 1987(reprinted with permission from the author) Annually there are several shows that require the services of a trained mead judge in the Eastern United States. Unfortunately, the...
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