4 gallons Apple Juice (from Wild Oats Pateurized only)7lbs honey (Sue Bee Clover).7 gallons water (tap)1/5 Cup Rasins regular1/5 Golden Rasins1/8 cup Currants1 Cinnamon Stick1 Vanilla Bean1/4 cup Crystalized GingerJuice of one lemonPeel of one Lemon2t Acid Blend...
by Dan McFeeley After a long and fruitful life, University of Cornell apiculturist Dr. Roger A. Morse passed away in his sleep in May 2000. He was 72. A prolific writer, Morse had a unique gift for communicating the science of apiculture to the often harried and hard...
9/9/06 – Today I made JOA following the directions to the letter. Starting Brix came to 28.5 which, according to promash is ~1.12OG. I'm not sure if this translates well when dealing with must. It looked really nice in the gallon jug with...
Well this is my first cyser as well as my first post here on gotmead.com. I was turned on to cysers from Oskaar. I met him over at a friends and he was kind enough to let me sample his cyser. Love at first sip. It was outstanding and I knew I...
by Lt. Col. Robert Gayre and Charlie PapazianBrewers Publication, P.O. Box 287, Boulder, Colorado 80306-0287; 200 pages, softcover. {rawcontent 11} The American Homebrewers Association is a group usually associated with home beer brewing. However, they took a bit...
By Pamela J. Spence (reprinted with permission from the Fall 1986 AMA Newsletter) For many years, brothers Ken and Jim Schuchter have been successful truck farmers. Since 1970, however, the family-owned operation has expanded to become the second largest vineyard...
by Michael Sisson (reprinted with permission from the Fall 1986 AMA Newsletter) In the mid-1800's there was a revolution in France that continues to have important consequences for us up to the present day, although no blood was spilled and no kings...
By James E. Tew, Ph.D.(reprinted with permission, Spring 1986 AMA Newsletter) Ohio State Cooperative Extension Service Apiculturist; Coordinator, Commercial Beekeeping Program, Agricultural Technical Institute, Wooster, Ohio. The domestic wine industry is...
by Michael Sisson (reprinted with permission from the Spring 1986 AMA Newsletter) Note: this is the first of what will be a series of articles on various aspects of the history of Mead. Pick up any book or article on Mead and you will probably read some...
by Pamela J. Spence (reprinted with permission from the Fall 1986 AMA Newsletter) Some of the best mead we've sampled this year is Scott Francis' ruby colored wine aged in wood for three years. His mead is smooth and full bodied, not unlike a light Sherry...
by Dewey M. Caron Ph.D. Apiculturist, Department of Entomology, University of Delaware (reprinted with permission from the Spring 1986 AMA Newsletter)Editor's Note: In response to many requests for information on how to get started, we are reprinting, with...
