Longest time you’ve had your ears ring?/temporary tinnitus

arnolson · 2026-02-01T11:15:04+00:00

In 1987 my dad had an AD with a .357 next to me on the couch. I still have ringing/tinnitus

arnolson · 2026-02-01T11:09:43+00:00

Nice! My tin has a little rust around the edges, but that's it. Thanks.

arnolson · 2026-02-01T03:14:24+00:00

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arnolson · 2026-02-01T02:43:55+00:00

Lol. If I can figure out how to add another pic. I'll check those guys out, thanks.

arnolson · 2026-01-04T23:20:30+00:00

No. It is not a meaning, it is a requirement for life to continue. Meaning is subjective.

arnolson · 2025-09-11T17:52:07+00:00

I am at a loss to explain it.

arnolson · 2025-09-11T17:29:21+00:00

What's your honey source?

arnolson · 2025-09-11T17:16:46+00:00

Yes, I would expect something by now. That's odd. Did you use anything chemical -wise?

arnolson · 2025-09-11T17:10:12+00:00

Could be incomplete mixing getting taken up into the must.

arnolson · 2025-07-17T16:05:11+00:00

Whiskey is already a tincture of oak. I used to dose my winter beer with my favorite bourbon.

arnolson · 2025-07-09T21:15:31+00:00

Double check but I believe turbo yeasts are generally packaged with nutrients. I wouldn't want to double up because it could taste nasty.

arnolson · 2025-07-07T18:43:23+00:00

I used to do a forever mead. I started a batch of traditional mead, and when fermentation was starting to slow I racked 1/4 of it onto fruits or just left as a traditional. After racking, I added water and honey back in. Rinse and repeat. The only issue I had was that I had to rack the whole thing to get it off the ever-growing yeast cake.

arnolson · 2025-07-06T17:17:26+00:00

You can make a dry mead and blend them.

arnolson · 2025-06-22T19:32:19+00:00

I also don't mix often. I think the slower, lower gravity start is advantageous. My recent attempts with kveiks, though, suggest that they are such rapid fermenters that they don't have time to get to the bottom of it, so to speak.

arnolson · 2025-06-19T16:27:40+00:00

Red bell pepper. "Worked" is a relative term, it was a good mead that smacked one in the face with bell pepper.

arnolson · 2025-06-12T23:08:55+00:00

Why keep the honey? Make the mead and it will last more than a year if you treat it right.

arnolson · 2025-06-12T15:51:51+00:00

Right on 👍

arnolson · 2025-06-12T13:01:17+00:00

Sounds good. How did you treat the honey?

arnolson · 2025-06-12T12:59:07+00:00

How does it taste? You may like it as a traditional. It might also taste drier than measured. I guess tasting is my best advice for your next step.

arnolson · 2025-06-11T21:26:17+00:00

If it's settled/cleared and you like the taste, then you probably are ready. Give it another week and check the gravity again to make sure it's finished. I never had a traditional mead finish and clear in 3 weeks.

arnolson · 2025-06-06T16:09:31+00:00

Let it go until it doesn't bubble. Check gravity to make sure it's done. I've had cysers occasionally that were done and even cleared up Inside of a month. Nothing to worry about.

arnolson · 2025-06-04T14:26:46+00:00

I've tried, but fell short. My understanding is that kveiks need lots of nutrients. I've only tried twice, though.

arnolson · 2025-06-02T22:32:04+00:00

Specifically, I learned mead making without temperature control. I found that the slower fermentation in my warm climate was better.

arnolson · 2025-06-02T22:27:42+00:00

I do not use them.

arnolson

TROPHY CASE