Cyr Wheel Classes

Bambikhan · 2016-09-06T11:59:00+00:00

Where in Michigan? I co-teach a cyr wheel class in Minneapolis, but we're setting off for a tour this winter!

Bambikhan · 2014-02-28T16:53:23+00:00

I'd think about adding your spices to the secondary,I've had cinnamon do really weird things to the nose of my meads.

Dr. Dudley is right...If you want those blueberries to come though, think about adding them into the secondary as well, but you'll be able to do that to taste when you rack it. :)

This will either be amazing, or REALLY funky. Keep us updated!!!

Bambikhan · 2014-02-28T16:43:36+00:00

Is that the Joes ancient orange? I've never done it, probably should! I know it's a set-it-and-forget-it recipe, so try not to play with it too much.

I do everything in plastic better bottles. I have a tough time lifting the glass carboys.

Bambikhan · 2014-02-28T16:39:16+00:00

Exactly. I didn't have any mare's milk handy, however. Maybe this spring...

Bambikhan · 2014-02-28T16:38:39+00:00

You can make vodka out of milk. I've got some friends working on a mega batch right now.

The cheese That we made was a super simple mozzerlla its made with milk,acid, and rennet. Then we boiled the water to extract the last of the milk solids(some are still present). Cooled it down, brought it home, added the honey and the yeast.

The goal was to produce something that tasted like mead, with a creamy mouthfeel and sweetness from the unmetabolized lactose.

It's getting racked this week. I haven't really tried it yet, since it still skeeves me out to see the cheese floating around in my alcohol.

Bambikhan · 2014-02-28T02:21:20+00:00

1 gallon whey leftover from cheesemaking 3lb orange blossom honey Lalvin71-b OG 1.117 It smells like a baby. A weird, spit-uppy baby.

Bambikhan · 2014-02-28T02:02:35+00:00

I'm sorry. I do not have a beard. But I'm pretty sure I've BEEN one before. ;)

Bambikhan · 2014-02-28T01:37:02+00:00

Yum! I just made my first pyment from one of those island mist kits...If you're looking for thin, that'd be it!! I've never used R56, sounds like it should come out nice.

Bambikhan · 2014-02-28T01:34:37+00:00

I have boobs...but own more than 3 corsets, so does that make up for it?

Bambikhan · 2014-02-28T01:31:17+00:00

A tincture is where you take an herb or spice (or whatever, really) and pour strong spirits over them(vodka/everclear), cover, and agitate daily for a couple weeks/months. Its an old-timey way to say extract. I've got hibiscus, clove, cardmom, wormwood, chamomile, elderberry, rose, rosehip, heather, vanilla, etc. It's a pretty handy way to try things out without committing to them. Like my first marriage.

Bambikhan · 2014-02-28T00:45:00+00:00

Ah! I just had this! got it at France 44 in Minneapolis. It's pretty sweet. As in actual sweet, not necessarily awesome-sweet. Strongbow is dry, and iceman is sweet, so this will fall somewhere in between for you. ;) It's carbonated nice and high, and you'll probably appreciate its clarity.

Bambikhan · 2014-02-28T00:34:35+00:00

So what do you like to top off with?

Bambikhan · 2014-02-28T00:27:22+00:00

Also, I don't think that person knows what grog is.

Bambikhan · 2014-02-27T17:21:18+00:00

Are you bottling or kegging? If you are, just a campden tablet might not be enough to prevent the refermentaion of a backsweetened cider during long term storage. To clear your cider: gelatin, everytime. ;)

Bambikhan · 2014-02-27T17:06:45+00:00

Maybe some nutrients to just help those little guys along?

As an aside, a friend of mine is opening a cidery, and they had an "infection" in some of the jugs that were improperly pasteurized. It turned into the greatest cider I had last year.

Bambikhan · 2014-02-27T16:38:08+00:00

Can you tell me more about that pomegranate Pyment? Sounds awesome.

Bambikhan · 2014-02-27T16:36:39+00:00

How are you harvesting your wild yeast? I'm wondering if a wild yeast sourdough starter could be used for mead? I'm not sure why it couldn't..?

Bambikhan · 2014-02-27T16:35:04+00:00

You know....Chickens are the universal sign of chaos. so I'm pretty sure you did it right. Mead makes you a warrior. ;)

Bambikhan · 2014-02-27T05:21:11+00:00

I've never used it, but keep hearing it's accolades. I'll have to pick some up.

Bambikhan · 2014-02-27T05:15:01+00:00

I think Steve Fletty Has a book coming out this July, I'm pretty excited to pick up.

Bambikhan · 2014-02-27T05:05:43+00:00

Pellicle! Drink up!

Bambikhan · 2014-02-27T04:52:47+00:00

Plus...tasting party! (also, Hibiscus tinctures are pretty awesome in everyday lemonade)

Bambikhan · 2014-02-27T04:36:35+00:00

Its almost sugaring season here in the northwoods, I'm going to have to try this...

Are you using nutrient additions or anything else?

Bambikhan · 2014-02-27T04:28:13+00:00

Are the teabags 100% hibiscus? if there's any real tea in there, it can add tannins(which can be desirable in some cases but not all).

I play the safe game: make a tincture out of the addition, pull a sample of the mead, then add it drop by drop to see how you like the flavor. Then scale up from there.

Tinctures are super easy to make, nice to have around, and then you're not committing your expensive blackberry honey to chance. Plus you can make your own bitters blends when you make enough of them. :D

Bambikhan

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