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But I thought the groundhogs have PhD in winterology.

I currently have ginger mead in a secondary. Followed Jack Keller recipe (more or less). Couple of differences from original recipe and used ferm O at 1/3 sugar depletion. Fermented to 0.994 and cleared nicely, but it did not get enough ginger flavor in my opinion. It may come through yet, but...

I transfered JK's jalapeno to a secondary tonight, had some that was leftover, and holy smokes, it is already delicious. I planned it for cooking but might just drink it all...

In progress 1. Ginger mead- secondary 2. Black tea mead- secondary 3. Merlot- secondary 4. Grapefruit- secondary 5. Rice raisin- secondary 6. Blueberry raisin- secondary 7. Jalapeno- primary Finished 1. Rice raisin 2. Dragon blood

It is almost dry 1.002, but is clearing out nicely on its own. Im going to rack it again in few days and let the time do the work. Meanwhile I also started a batch of Jack Keller ginger mead recipe.

The pictures are from northwoods where we do annual family trips and I get to explore all the local rivers and streams. Unfortunately this year my son (under 1 yo at the time) got very sick so we had to cut the trip short and that smallie was the fish of the trip I mostly do the kayak river...

I love fishing, bass, pike and even trout fly fishing.

This is gold. Stealing it!

5320+6DB= 5326

Pretty tasty, can’t wait to try it in few months.

Rice raisin with clover and cinnamon. My first and very surprised it turned out delicious. Family loved it too.

Step 5 yesterday. Looking good, I think.

Ok, I’ll add more nutrient after work.

Day 3 and it already reached below 1.020. I didn’t need to add more nutrient than the 3/4 of recommended amount. Very foamy fermentation and upper 70’s F temperature. Got above 80 on day two.

Ok I started a 1 gal batch using your notes as a blueprint. However, I decided to experiment a little and make a black tea mead. Instead of water I dissolved my honey in black tea extract. Between me and my wife we probably drink two gallons of tea with honey and lemon a day, so i thought I’ll...

Thank you! This is all great info. Your notes are really great and will sure get me started.

Awesome, thank you! Any yeast recommendations? I have some Lavlin V1116, EC1118