Greeting everyone!
I’ve been lurking for a little while here. I’ve downloaded and read the NewBee guide a few times (though I often reference it as thoughts and questions pop up). I’ve created a mead binder that’s tabbed out. It’s already filling up with charts, recipes, the NewBee guide, and all manner of things that appear useful or that I’d like to incorporate as my new mead hobby progresses. I have also purchased Ken Schramm’s book and re-read things over and over.
With that said, I’m still trying to wrap my arms around some things. I’m not going to fib … the mead calculator is intimidating to me. Perhaps other newbees don’t feel the same. The initial SG perplexes me somewhat. The way I understand things, the SG depends on the type of mead you are making which also includes the type of yeast and how sweet you want the end result to be? There seem to be sooooo many variables with the SG that I’m fearful recipes won’t work well.
Since I’m baring my soul, I’ll also admit that I’m not a huge grape wine affectianado, but there are a few that I like. They’re mostly sweet. My current favorite is called Jam Jar from South Africa. Is there any way I can Mr. Spock the stuff to find out what its qualities are so I can try to emulate ‘em in my own mead?
On a final note:
I have two one-gallon batches underway. The first was an impatient conglomeration of a recipe that I have no idea if it’ll turn out OK. I was so impatient and anxious to start that I didn’t even have a hydrometer to take an initial SG. I’ve racked the first batch and it’s been sitting in the new carboy for almost a week. I’m sure I’ll be posting more about it in the future.
My second batch is a gallon of JAO. What can I say … when in Rome! It’s churning quite nicely and smells great! I wanted to make something else, but I’m going on a road trip vacay to KY to experience (and sample) the bourbon trail so I wouldn’t be home to monitor anything that requires attention.
Well everyone … thank you for your time! Your posts from the past are encouraging and appreciated from my newbee status. I hope to continue to sponge up the knowledge you’re spilling daily!
Regards,
Paul
I’ve been lurking for a little while here. I’ve downloaded and read the NewBee guide a few times (though I often reference it as thoughts and questions pop up). I’ve created a mead binder that’s tabbed out. It’s already filling up with charts, recipes, the NewBee guide, and all manner of things that appear useful or that I’d like to incorporate as my new mead hobby progresses. I have also purchased Ken Schramm’s book and re-read things over and over.
With that said, I’m still trying to wrap my arms around some things. I’m not going to fib … the mead calculator is intimidating to me. Perhaps other newbees don’t feel the same. The initial SG perplexes me somewhat. The way I understand things, the SG depends on the type of mead you are making which also includes the type of yeast and how sweet you want the end result to be? There seem to be sooooo many variables with the SG that I’m fearful recipes won’t work well.
Since I’m baring my soul, I’ll also admit that I’m not a huge grape wine affectianado, but there are a few that I like. They’re mostly sweet. My current favorite is called Jam Jar from South Africa. Is there any way I can Mr. Spock the stuff to find out what its qualities are so I can try to emulate ‘em in my own mead?
On a final note:
I have two one-gallon batches underway. The first was an impatient conglomeration of a recipe that I have no idea if it’ll turn out OK. I was so impatient and anxious to start that I didn’t even have a hydrometer to take an initial SG. I’ve racked the first batch and it’s been sitting in the new carboy for almost a week. I’m sure I’ll be posting more about it in the future.
My second batch is a gallon of JAO. What can I say … when in Rome! It’s churning quite nicely and smells great! I wanted to make something else, but I’m going on a road trip vacay to KY to experience (and sample) the bourbon trail so I wouldn’t be home to monitor anything that requires attention.
Well everyone … thank you for your time! Your posts from the past are encouraging and appreciated from my newbee status. I hope to continue to sponge up the knowledge you’re spilling daily!
Regards,
Paul