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First recorded activity by BoatBanter: Jan 2007
Posts: 68
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ATTN BOB OFFICER
In article , dave
hillstrom says...
On Thu, 8 Feb 2007 09:08:59 -0800, CovvTseTung
wrote:
In article , dave
hillstrom says...
On Wed, 7 Feb 2007 09:31:11 -0800, CovvTseTung
wrote:
In article , dave
hillstrom says...
On Wed, 07 Feb 2007 10:53:55 -0500, Sharon B wrote:
On Wed, 07 Feb 2007 00:28:26 -0800, Bob Officer
wrote in
:
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.
Now, in jelly making when ya boil and skim, you add a pat of margarine
or butter to help ease the skimming process--do you also do that with
mead?
i bet if yer CrAzY you do.
Hot buttered rum is good. Why not hot buttered mead?
i would think that better added at serving time, for tastes sake.
Butter'n honey sounds like a good combo. But not exactly lo-cal
neither is when i eat steak with a bowl of melted garlic butter.
mmmmmmmmmmmmmmmmmmmmm
Garlic butter is good for filet mignon, but for New York strips
I prefer to melt some gorgonzola on top. And rib-eyes get my
special bacon/mushroom/shallot/green peppercorn sauce.
--
"Tis an ill wind that blows no minds"
....PK
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