Howdy all,
Didn't see a new member/introduce yourself kinda section... so this is it.
I have Four batches of mead under my belt, only one was worth a damn. Jury is still out on two of them, the first was poured down the drain.
As far as equipment goes, I have two 5 gal. glass carboys and one 5 gal. plastic bucket for primary fermentation. Have a nice pump siphon and somewhere... a hygrometer that I have no freaking clue how to use. Have a bag of nutrients and a couple of books.
I also have a supply of suspect blueberries... haven't looked at them in at least a week, but.... I'd like to try my hand at making a blueberry mead. If they are too far gone, I can always buy some more. (The supply I have is from when missus Mongo and spawn went blueberry picking, SW Michigan blueberries...)
My biggest (and only) successful batch of mead was my TOUCHED BY ODIN batch that I made with a friend. We didn't write down what we did, but I'm pretty sure we used EC-1118 as our yeast. This batch was freaking magical, and amazing even without aging. Has improved even more with age, though I only have a few pints and quarts left. I'd like to replicate that batch on a consistent basis.
I will mostly lurk and read for now, I hope to positively contribute at some point.
Didn't see a new member/introduce yourself kinda section... so this is it.
I have Four batches of mead under my belt, only one was worth a damn. Jury is still out on two of them, the first was poured down the drain.
As far as equipment goes, I have two 5 gal. glass carboys and one 5 gal. plastic bucket for primary fermentation. Have a nice pump siphon and somewhere... a hygrometer that I have no freaking clue how to use. Have a bag of nutrients and a couple of books.
I also have a supply of suspect blueberries... haven't looked at them in at least a week, but.... I'd like to try my hand at making a blueberry mead. If they are too far gone, I can always buy some more. (The supply I have is from when missus Mongo and spawn went blueberry picking, SW Michigan blueberries...)
My biggest (and only) successful batch of mead was my TOUCHED BY ODIN batch that I made with a friend. We didn't write down what we did, but I'm pretty sure we used EC-1118 as our yeast. This batch was freaking magical, and amazing even without aging. Has improved even more with age, though I only have a few pints and quarts left. I'd like to replicate that batch on a consistent basis.
I will mostly lurk and read for now, I hope to positively contribute at some point.
