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About myktejae
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- Birthday 05/15/1967
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Greetings Ken
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"Did you blend your clover honey with actual chokecherries or with chokecherry honey?" - Martin It's a blend of honey and chokecherries Martin. I just run the cherries thru a food processor and mix it in with warm honey. I don't recall the cherry/honey ratio off the top of my head but it seems that I blended up about 5 pounds of honey this way. I first tried chokecherry honey on a trip to Colorado and liked it enough to make my own.
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I am making a chokecherry mead. It is actually my own recipe derived from various others. The honey was from a blend I made last fall, clover honey mixed with chokecherries. Very yummy. My start S.G. was around 1.095, shooting for a finish S.G. around 1.018.
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I am making my first batch of mead, 10 days in the primary and everything looks good. During my research of mead making I noticed there seem to be two thoughts on transferring to secondary. One says after 7 - 10 days transfer, the other thought is 2 - 3 weeks before transfer. Any opinions on this? I would be more than happy to send out some samples in exchange for a little feedback from you more experienced mead makers.
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Pontica...now I know. Is it just me or does this absinthe have a maple/honey aroma to it? It will be interesting to watch the evolution of this product.
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Great article Ari. Hats off to you sir.
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This is my favorite. Like OMG_Bill, I have about a half a bottle, sitting, waiting for July. I told myself only one drink and then let it age...well that didn't happen . I am not one to give a formal review but there is a flavor in here that I have not tasted in any other absinthe and it is very yummy.
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Welcome ringtail
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When I was but a wee lad (12 or 13) my buddy had a beer bottle blow on him, if I remember correctly it was a "Lone Star". He was not so lucky however, he lost his right eye in the accident. And this was a factory bottle. As rare as it is, it does happen.
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Happy B-Day neighbor. Here is to many more
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Wishing you many more
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I have just added my first attempt at mead to my primary. I am using a recipe that calls for chokecherry and clover honey. Red Star champagne yeast is being used and will ferment at right around 62*F. Waiting makes me CRAZY but so be it . Quick question, are wine/beer recipes like food recipes in that they can be scaled down with simple division? Or are they more like jam/jelly where each recipe and ingredients are "tailored" to the recipe?