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I really appreciate all the kind and motivating words. Thank you. Rocky, she will most definitely be remembered how she lived; it just came as a major shock to the whole family system here. I definitely agree though, it's an important point, to remember the good times. Life will make you...

This last week really tested me. I couldn't make this post before this. Last Saturday, we had to put down a family member. 5 year old tri-colored Welsh Corgi You'll be missed for a long time, Kayni. Blew a disc in her back, pinched a nerve and she lost recognition of her back legs. Technically...

Happy Birthday Mike! Hope its a good one!

Just chilled, refrigerator cold.. 50-55F? I usually drink it at room temp, but..

What's the room temp? It's fall, the temperature difference sometimes doesnt register in the 'hey, im making mead' sort of way. How did you go about putting it together?

What kind of wine is it? What sorts of additives have you used? Did you pitch MLB? Or use MLB nutrients? Need more information.. It doesnt look like mycoderma though, no. Not that its not, but thats not what it usually looks like.

So, I've yet to make a batch of cider or champagne. But the wine/mead that I'd say I'm best at, is Apple or Pear. Mine come out at 11-12% but taste almost identical to Strongbow cider when it hits about 18 months. Smells like it's sharp, and when you taste it, the apple is there, and it leaves...

I actually went back and forth between Organic Agriculture/Botany/Horticulture/Soil Science type of thinking, and Engineering type of thinking. I realized though, that I'm smart enough to teach myself the soil and plant stuff and I can be successful with that. And I'm smart enough to be an...

Hamburger Pork Sausage Italian Pork Sausage Tomato Sauce Tomato Paste Crushed Tomatoes Onions Garlic Mushrooms Olives Basil Parsley Thyme Salt Pepper Ricotta Parmesan Mozzarella Colby Jack A recipe passed down from my grandpa, so I cant really give out much more than that, but it's heaven...

You've all been missed as well. Thanks for all the birthday wishes everyone. Kind of behind schedule, been trying to finish the front door. It had 5 layers of paint on it, so we've spent the last 6 weeks working on it; scraped and sanded all the paint off, only to find that the routed detail...

I'm alive, I swear! Just wanted to take this opportunity to tell all the friends that I've made here on WMT, I'm sorry for being MIA. Life grabbed me by the scruff of the neck, and I've been so busy that I've lost 35lbs this summer. Sorry to my fellow Mods, for 'dropping the ball' lately; I...

:r:r:r If you cant find some other apples, maybe adjust the acidity with malic acid. I dunno.. I'm kinda an oddball with my Apples/Pears - I treat it more like a Chardonnay than I do a Riesling. But I have Riesling for the Riesling style, not everyone does. I like a crisp acidity...

If they're hard, pick them and let them sit. Eat one every few days, then every day, until the juice runs down your forearms. When you make it that far, press them. 20 trees, you say.. Yakima?.. :i

So some plums landed in my lap.. Not sure how many pounds, I didnt weigh them. I'm guesstimating it's enough for 3 gallons of mead. Pitted them, added 1 gallon of water and 1/4 tsp of K-Meta. Too tired to do any more. 3 quarts of honey, 1-2 more gallons of water, pectic enzyme to come in the...

Yakima, eh? Welcome to the forum, Jason. Hope you're around a while

Yeah, the funk is only just beginning. It's going to go through some odd phases before it comes out the 'other side'. Meads take longer than most other types of wines, it's a real waiting game. 3 months old, is just getting started.

I'd go for about 65F for the first day or two, until the ferment got going, then I'd drop it down a few degrees - maybe even as low as 60F.

I was just out pricing pears today, found Bartletts for 99 cents / pound... C'mon payday! Usually I do an Apple-Pear blend every year. Last year was my first with honey; I made an Apple-Pear Bochet (boiled/burnt/caramelized honey) So I haven't done the regular honey with each fruit...

I'm in. I've got plans for a Pear Mead this year..

You just get what you pay for. 3.50/lb is what I can get from the grocery store near me. I think its $3.54 for clover. But its been processed, who knows in what fashion - heat processing will alter the flavor. And who knows if its really pure. And it's clover - the only thing more generic is...