Recent content by RAWhiteFSU

I'll defer to your experience. Two cans of fruit base, some dried elderberries, and some oak it is. Which second can of fruit base do you recommend? I see some of your recipes include black raspberries. My local homebrew shop has elderberry, raspberry, black currant, blackberry, blueberry...

Life got in the way, I'm actually going to get around to doing this Saturday morning. I will have an extra 2 lbs. of corn sugar laying around (the other half of a 4 lb. bag after making apfelwein) that I am thinking I will throw into this mead. Any reason not to? Revised plan for 5 gallon...

I think I'll hold off on the oak for first mead. I will look into it for future meads. I'm not very particular. 12ish% I suppose. I'm in Tallahassee, FL, a bit too far. Thanks for the offer.

I think I'll add the Elderberry in secondary. They are $40 a can so two cans is a no go. I don't want to split the can for sanitation reasons. I hadn't planned on putting it on oak. How difficult is that to do?

How much should I increase the honey? To 14 lbs.? I want to end up with a dry finished product. The guys at HBT suggested I use K1V-1116 instead of EC-1118. I don't know why beer guys shake carboys, I would never dream of shaking a huge piece of glass like that. I was planning on fermenting...

I am a beer brewer who would like to make some mead. I have made some fruit wine in the past (Apfelwein, Skeeter Pee, Vinter's Harvest Cabernet). (Aside: I pitched the yeast for my first batch of Dragon's Blood last night---apparently I ought not to have gotten the bucket that full.) I would...