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TDMooney
01-07-2011, 08:14 AM
12/31/10: Black Chaspberry

1/11: Vanilla Cherry
2/11: Strawberry Banana
3/11: Pineapple
4/11: Multi-Berry
5/11: Traditional Sweet
6/11: Peach
7/11: Apple Cinnamon
8/11: Vanilla Mocha
11/11: Pumpkin
12/11: Cyser

4/12: Braggot

May do try some dry meads, metheglins, and maybe a sparkling depending on the time and money I have after making the above.

Chemistry
01-07-2011, 10:15 AM
Sounds delicious. Are they all going to be 1 gallon batches?

TDMooney
01-07-2011, 10:49 AM
I was actually planning on making them 5 gallon batches, but that may and probally will change

skunkboy
01-07-2011, 12:59 PM
Looks like a lot of mead, and a lot of fun.

Dry sparkling meads can be very nice, thinking of which, I should really make some more of those .... ;-)

icedmetal
01-07-2011, 05:28 PM
Wow, I wish I had good enough temperatures to support fermentations throughout the summer! Even with the AC going to make it 68-70, it's on the high end for most yeasts, and the increase in the bucket caused by the ferment itself seems to end things up around 74 degrees. In my experience, just a little too high for a non-fusel ferment. I'm going to add more ventilation in the attic this summer, maybe I'll be able to more efficiently keep the temperature a little lower.

TDMooney
01-07-2011, 06:15 PM
Yeah its funny because in the winter, my bedroom upstairs is the warmest room wich allows me to keep the mead at a decent temperature in the winter but in the summer I have to move everything down into the basement ... it is actually pretty cold in my basement during the summer