Recent content by Meadmaker

I used it to alter an already existing coal room in our basement. The home was built in the 1920's and used to have coal shoveled in through a chute. When my bride and I bought it, I white washed the walls and put in some insulation along with a heater...Wisconsin winters can be brutal, and the...

How and Why to Build a Wine Cellar by Richard Gold on Amazon.com. Pretty good read even if your not going to build one, just knowing what is required helps. Hope this helped

Thanks for the help. Cyment is mead with the addition of both apple and grape. Not a real well known but very good product. As far as the book. I am an owner of it and have found it very usefull in developing some of my recipes. Not being one for a real "hoppy" product I cut the boil down to...

Makin 5 gallons of braggot this weekend, along with 5 gallons of mead, 5 gallons of melomel and 3 gallons of cyment. Looking for a good recipe for the braggot using simple malt syrup. Mead party in South Milwaukee this Saturday!!!

Never used argon in winemaking but have used nitrogen. Argon being much denser than oxygen will sit on top of the wine and form a barrier so your vino doesn't spoil. Argon is used without any sort of taste impartment so give it a try. After your done racking your wine, just give a little shot...

Thank you all for the greetings and advice. I too have been an aparist (beekeeper) so I know alittle about beekeping and honey. I am just excited about getting with those that love the hobby (infatuation) as I do. The uncapped honey that I will be working with is alittle lighter than what I am...

Hey, just joined and am thrilled to share and receive some great advice. I've been making wine now for about 10 years after converting my homes old "coal room" into what my wife reffered to as my lab/man cave. My beautiful bride is by far my biggest critic. Luckily she doesnt hold back and lets...

I won best of show with a mead that I had washed my hands of because I thought the taste was a little too harsh. After 3+ years sitting in the carboy, I went to taste it and instantely fell in love...nectar of the gods is exactly what it was. The D-47 yeast that I used did take awhile to take...