Comments

Red Star Cuvee & Premier Blanc Champagne Yeasts – Item of the Day — 5 Comments

  1. Jack thanks for championing the 1 gallon for mead making. After seeing you do it, we took a shot with it this summer, and its really the only way to go unless you’ve got a specific recipe that you want to make enmass for distribution. (Maybe your family signature mead, but you gotta get there first).

    The assets necessary to purchase everything are fairly cheap, so having duplicates of everything really just isn’t that big of a deal. I now have plenty of buckets, and at least 10 1 gallon glass fermenters. (For doing 5 gallons no problem).

    Unlike brewing beer and other fermination methods, mead is too stupid simple NOT to do. So much so that I actually do not drink any alcohol anymore, other than the mead I make. Why not? It’s significantly cheaper, it completely 100% satisfies my needs for diversity, and it tastes like real food, not sterilized crap.

    In the last year I have made the following meads using all local ingredients that either i grew/harvested or i got from the farmers market :
    Peach (at least 4 different iterations)
    Peach Blueberry
    Peach Ginger
    Peach Mint Elderflower
    Strawberry Mayhaw
    Wild Blackberry & Blueberry
    Elderberry

  2. On the lower right the Hebrew says, Kosher Parve which means it is kosher and neither meat nor milk.

    Those who care already noticed it, but for those who are wondering, that is what it means. I’m sure about half the packaged food in the average person’s pantry is kosher. Sometimes it is marked. Other times not.

    https://en.wikipedia.org/wiki/Hechsher

    • I think that is cool, it isn’t important to me personally but I still care. If for no other reason that as a good host I try to accommodate the dietary needs of my guests.

  3. I am a beginning brewer and would like info on the proper way to begin my mead experimentation project.