In article , dave
hillstrom says...

On Wed, 7 Feb 2007 09:24:34 -0800, CovvTseTung
wrote:

In article , dave
hillstrom says...

On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer
wrote:

On Tue, 06 Feb 2007 18:40:17 -0500, in news.groups, dave hillstrom
wrote:

On Tue, 06 Feb 2007 15:26:28 -0800, Bob Officer
wrote:

On Tue, 06 Feb 2007 12:27:33 -0500, in news.groups, dave hillstrom
wrote:

when in the holy brook trouts name will my mead complete fermenting,
and then how ****ing long will it take to clear so i can DRINK IT!?!?!

When did you start it?

first on 12/30/06, and second on 1/20/07. 5 gallon batches. 15 lbs
clover honey, 1tbsp gypsum, 4 tsp acid blend, 1/4 tsp irish moss, 1 oz
rehydrated champagne yeast. boiled 15 minutes. the second batch i
put 9 inches of cinnamon sticks in last 3 minutes of the boil.

first batch started at 1.115, and was at 1.082 on 1/14. small bubble
ever eight seconds or so now.

second batch started at 1.117. lots of bubbles every 7 seconds or so
now.

Dave a clueful site:

http://byo.com/departments/831.html

If you boiled, I hope you skimmed.

thanky.

i skimmed the **** out of that white protein ****. got it all over
the counter and sink. I WANT MEAD!!!!!

white protein?

sounds like we're back to questioning the source of the 'honey'

theres won in every crowd, mister.

Jest tryin' to keep the game honest

albumin like protein. sheesh.

That's a fair description


--

"Tis an ill wind that blows no minds"
....PK