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  1. #1
    Join Date
    Dec 2004
    The OC

    Default Contest Recipe Submission Thread

    Post your entry recipes here, you may enter as many times as you like.

    Please post your recipe in this format or I will not consider it for the contest:

    Title and Yield

    XX lbs honey
    XX gal liquid
    XX grams yeast
    XX grams (additional ingredients here)

    Target gravity: (explain your reason here and why this gravity, how it matches to the yeast, etc.)

    Must preparation process: (break this and the following sections down into one step tasks) See here for the format to be used.

    Treatments and additions:
    (aeration, additional ingredients, SG checks, etc.)

    Racking and other treatments: (racking, filtering, oaking, adjustments, etc)

    Bottling, kegging, final notes: (whatever else)

    Make sure to follow the format, think through what your recipe is all about and match up your ingredients.

    Good luck, and I look forward to working with the winner.


    Is it tasty . . . precious?

  2. #2

    Default Re: Contest Recipe Submission Thread

    Pecan Pecan, Dry sprarkling mead ~ 6.5 gallons

    12 lb Pecan honey
    Water to 6 1/2 gallons
    5 grams Lalvin DV10
    1.5 lb browne sugar
    0.5 lb Pecan pieces, chopped
    1 Madagascar vannila bean, split, scraped & shopped

    Target gravity; I prefer non-braggot mead to be at least 10% abv. 12 lb pecan honey will not hit this mark. Brown sugar is being used to increase the OG and enhance the pecan flavor (I feel blending with another honey may supress the pecan honey character.

    Using a ballon whisk, blend pecan liquor*, pecan honey and 1 tsp. Superfood + with enough water to make 6 1/2 gallons must, this will aerate as it's mixes.

    Rehydrate/proof yeast in 4oz tap water at 104F before mixing must, pitch yeast into must and cover with a sanitized flour sack cloth, secure with twine.

    Aerate daily using a ballon whisk.

    Lalvin DV10 was selected for its wide temp range, low O2 and nitrogen demends and that it allows varietal character to shine while contributing little in the way of bittering properties.

    Once active fermentation has stopped (no more foaming), transfer to secondary fermentor. Be sure to mix yeast into suspension before transfer.

    After racking to secondary, check SG every other day. Once SG has remained the same for 7-8 days, rack off lies. Rack once a month until mead is clear and ready for bottling.

    When mead is clear and nothing more drops from suspension, boil 5 oz corn sugar in 1 quart water, cool and pour into bottling bucket before racking mead.

    Bottle in 500-750 ml bottles, cap or cork as needed.


  3. #3
    Join Date
    Dec 2003
    Brisbane Australia

    Default Re: Contest Recipe Submission Thread

    Higher Alc to get a richness (hopefully glycerin-like) to complement the honey, using EC-1118 yeast to enhance this.

    Extra nuttiness from Macadamia nut honey
    A background complexity & extra nutrient from buckwheat (not using raisins to avoid vinous flavour)

    Just a hint of sweetness to ensure the flavour comes thru (ie, not bone dry). Back-sweeten with corn syrup (or sugar syrup) rather than honey so that back-sweetening does not mask the flavour

    Tannin - Hungarian heavy toast and French Medium toast (to enhance the nuttiness - page 13), but not in too much quantity + Tannin Galalcool

    Whether the oak will have settled down ready for 2008 Mead festival may be a moot point.


    The smooth nut 5 Gallons

    10 lbs Pecan honey
    4.5 lbs Macadia Honey
    2.5 lbs Buckwheat
    1 oz Oak (0.5 oz Hungarian heavy toast, 0.5 oz French Medium toast)
    6 grams Tannin Galalcool

    Target Gravity
    17% ABV

    Must Preparation
    Oak added up-front in primary (in a grain bag)

    Only use 6 lbs of Pecan honey initially - use the rest to feed once the SG is about 2/3 sugar depletion.

    Add GOFERM at yeast hydration and follow the Oskaar yeast/must nursing regime (aeration of must, regular stirring of carboy, Fermaid-K at 1/3 sugar depletion, ...)

    Treatments and Additions
    Keep the carboy cool (60 deg F if possible) to slow the EC-1118 and avoid harsh flavours.

    Racking and other treatments
    Oaking is light - further additions dependent on tastings at racking time

  4. #4

    Default Re: Contest Recipe Submission Thread

    The Sultry Southern Nut. Uhh.. Belle – Final yield 5 gallons

    A semi sweet mead with hints of Pecan supported by Macadamia Nut and Orange blossom honey. Target OG 1.130 with a final ABV about 16%. The combination of yeasts should result in a full mouthy feel and accent the nut characters from the pecan and macadamia nut honeys. The oak and sur-le aging should also provide a complex mouth feel without masking the seductive honey.

    12 lbs Pecan Honey
    4 lbs Macadamia Nut
    2 lbs Orange Blossom
    3 lbs Vanilla Sugar
    5g D 254 Lavin Yeast re-hydrated with 5g Go-Ferm
    5g CY3079 Lavin Yeast re-hydrated with 5g Go-Ferm
    Spring water to 6 gallons

    Target Gravity:
    OG 1.130 Both yeasts top out at about 16% when fed so the target OG should be slightly higher to ensure a semi sweet mead as a final product.

    Must Preparation:
    Add 3 gallons room temperature water to the fermenting bucket and boil an additional 3 gallons water. Re-hydrate yeasts with Go-Ferm for 15 minutes. Combine water, honey and sugar in a fermenting bucket and stir/aerate for 15 minutes. Add boiled water to make a final volume of 6 gallons and to heat must for yeast. Pitch yeast at about 85’F and mix. Aerate twice daily for the first 4 days.

    At 1/3rd and 2/3rd sugar break add 10g Fermaid K and mix without aerateing too much.

    Racking and other treatments:
    At end of primary fermentation stir yeast into suspension and rack into a 5 gallon carboy with 2oz Medium Toast French Oak and 1oz Heavy Toast French Oak. Maintain contact with oak to taste.

    Remove oak and sur-lie age for 6-12 months after oak is removed from mead.

    Bottling, kegging, final notes:
    After aging, bottle in tall slender bottles cap/cork and enjoy…

    Both D254 and CY3079 were selected to provide a complex nutty aroma to compliment the Pecan honey as well as providing a creamy mouth feel.

  5. Default Re: Contest Recipe Submission Thread

    Pecan Pie Nectar (5 gallon yield, 6 gallon start) – semi-sweet

    12 lbs Pecan honey
    5 lbs Light Wildflower
    2.5 lbs Orange Blossom honey
    .5 lb Buckwheat honey
    .5 lb Dark Wildflower
    Spring water to 6 gallons
    8 g Tannin Galalcool in must

    8 g 71b-1122 yeast

    Target gravity: Target gravity should be around 1.125, or a potential ABV of 16.95%. 71B-1122 has an alcohol tolerance of about 14%, and is a good choice for wines with residual sugar, while preserving the aromatics. Finish gravity should land in the 1.10+ range, expressing the Pecan Honey flavor, with subtle background notes of Citrus, Buckwheat and the dark Wildflower.

    Must preparation process: (Note: Oskaar, I tried this process on my last mead – it works well)
    Prepare a solution of 50 ml H20 @110 F + 8 g Go-Ferm
    Add 8 g of 71b-1122 when temperature drops to 104 F and let stand 15 - 30 minutes max
    Decant 1/2 gallon must into your fermentation vessel and inoculate with re-hydrated yeast solution, and finish filling to 5 gallons; and aerate well. Cover with sanitized cloth and secure

    Treatments and additions: Check SG every 12 hours and watch for foaming which indicates the end of the lag phase.

    At end of lag phase aerate well and add 6 grams DAP rehydrated in 50 ml H2O
    Aerate twice daily until 33% sugar break
    At 33% sugar break add 6 grams Fermaid K rehydrated in 50 ml H2O and aerate well
    Airlock and put in racking rotation row
    Taste about bi-monthly after final racking, stabilze and bottle when bottle aging in indicated

    Racking and other treatments:
    After racking to secondary, I’d add ~2oz French Oak and ~1oz American Oak (both medium toast) to add a little oak character. Monitor every 2 weeks or so, rack off oak if needed.

    Bottling, kegging, final notes:
    Bulk age as long as possible, polish filter for clarity, bottle 3 months before competition.

    Final notes/thoughts: toyed with the idea of adding .5 lb chopped dates, then using Hungarian Oak, however, the dates may detract from the final product.

    Modified: 7-10-06

  6. Default Re: Contest Recipe Submission Thread

    Sweet Potato and Pecan Acerglyn - 6 gal

    12 lbs pecan honey
    2 quarts maple syrup
    water to 6 gal
    5g D47
    5 lbs finely diced sweet potatoes
    a few black peppercorns to taste
    a few green peppercorns to taste
    5.5g Fermaid K
    10g DAP
    3 tsp pectic enzyme
    one lime
    1.5-3 lbs brown sugar

    Target gravity:
    Looking for about 14% ABV with a FG of 1.02 or so. Nice fit for D47 and this strain of yeast will enhance the fabulous complexity and mouthfeel of the mead.

    Must preparation process:
    Add honey and syrup to fermenter.
    Add liquor strained after boiling 5lbs finely diced peeled sweet potatoes and the juice of one half a lime for 25 minutes
    Add enzyme, Fermaid K, and 5g DAP
    Add water and brown sugar to 6 gal and sg of approx. 1.122
    Stir/aerate the heck out of the must
    Cover must and allow to rest overnight
    Hydrate and pitch yeast according to manufacturer's recommendations

    Treatments and additions:
    This bad boy will need regular aeration - twice a day for the money. Hit it with the other 5g DAP on day 3. Adjust sugar levels with brown sugar, if necessary.

    Racking and other treatments:
    Transfer to airlocked secondary after 5-7 days. Rack every 30 days until clear. Add one or two each of green and black peppercorns after final racking.

  7. Default Re: Contest Recipe Submission Thread

    [size=12pt]Pecan Butter Rum Mead

    12lbs pecan honey
    3lbs acacia
    3lbs buckwheat
    filtered tap water (want the minerals not the chlorine)
    5g Lavan D47
    3 split and scraped vanilla beans
    2 tbls gourmet butter extract

    [size=10pt]target gravity
    want this to come out on the sweet side but not obnoxiously. Lets say around 1.015-1.020 looking for a sweet medium alcohol butter pecan taste with a hint of rum.

    Must preparation process
    Warm honey jars in warm water to allow better blending. Place 2lbs of the pecan honey to the side for latter. Into 6 gallon carboy add the rest of the honey and the vanilla beans with enough water to bring to the shoulder of the carboy. Stir with a lee stirrer till the drill get hot! Rehydrate yeast with warm (98 F.)water. I would say use Goferm but I have never used it so won't recommend something I've not used before. Don't mind being overruled.
    Pitch yeast (nope not adding a lot of nutrients that's what the buckwheat's for) cover top of carboy with sanitised cloth held tight by rubber bands.

    Treatments and additions
    For the first three days needs to be aerated with a aerating stone three times a day at least. The lack of chemical nutrients means a little more work making the yeast happy in the first few days. After three days or there abouts (I don't know the sugar reading that tells you just when) cap with an airlock. Move to the lowest coldest level of Hellstroms hive meadworx. We want this one to go slow but not stop and have no off flavor from high heat fermenting.
    Allow to ferment out and sit with weekly stirrings for two months.

    Racking and other treatments

    Rack off of lees into a used rum barrel. Allow to age in the barrel for three to six months, till pecan, and rum flavors come into balance with each other. The vanilla should be hidden but giving a smoother taste to both flavors.
    Rack out of barrel threw Enolmatic filter into carboy. (haven't used one but have read up on them and know Oskaar has one) Add the butter extract and the last 2lbs of pecan honey to bring both flavors to the front and sweeten. Taste should be pecan, then butter, then rum. Cold store till bottling to insure against restarting fermentation and to allow to clear.

    Bottling, final note

    Should be a dark mead when all's said and done. Clear glass bottles, traditional corks and the label should be a light color to stand out against the mead.

    If it wasn't to be entered into a competition I would skip the barrel and add 2 cups Jamaican dark rum. If the barrel proves to hard to locate the addition of Rum extract could be used, but it would be have to be added to taste.

    Trust a pirate to put rum in the mead.

  8. #8
    Join Date
    Aug 2005
    Milwaukee, WI

    Default Re: Contest Recipe Submission Thread

    Lone Star Pecan Mead

    Target Volume - 5 Gallons

    (6 gallons prepared - 5 in primary with 1 in reserve for top up).

    12 lbs Pecan Honey
    5 lbs Orange Blossom Honey
    H2O to 6 gallons
    5 g Lalvin EC-1118
    5 g Go-Ferm for rehydration
    5 g Yeast Nutrient
    5 g Yeast Energizer
    236 g Light French Oak chips.

    Target Gravity
    ABV 14.02%
    EC-1118 will ferment up to around 18%, while contributing "relatively neutral flavor and aromatic" compounds. A starting gravity of 1.104 will be fermented dry, which will allow the complexity of the varietal to show through.

    Must Preparation
    Rehydrate yeast and Go-Ferm in 1/4 cup water at 104 F at least 15 minutes before preparing the must.
    Place honey containers into pot half full of warm water to aid in pouring.
    Add 2 gallons of water into fermentation vessel, add honey, and stir vigorously to dissolve honey and to aerate must.
    Bring water up to 6 gallons, measure S.G., and add honey (if needed) to reach target gravity.
    Inoculate must with yeast and cover with sanitized cloth.

    Aerate must twice daily for first 3 days.
    Add 5 g Nutrient at end of lag phase.
    Add 5 g Energizer at 33% sugar break.
    Airlock and place in cool location (65 F) to ferment.

    When airlock activity has reached 1 blip every 30 seconds, steam the oak chips for 5 minutes and place in sanitized carboy.
    Rack the mead onto the oak and replace any lost volume with the reserved must to bring it back to 5 gallons.
    Airlock and continue fermentation. Taste the mead every 3 weeks or so until the desired oak level has been achieved, then rack off the oak into a sanitized carboy.
    Bulk age, tasting the mead every couple of months to determine the appropriate time to bottle.

    Stabilize by placing fermenter in fridge. After 1 week, remove and rack into sanitized fermenter. Take gravity reading and leave for 1 week. Take gravity reading. If there has been no change, bottle.

    This is a new honey to most (including myself), and therefore the Mead should be structured to introduce the flavor alone. Supporting cast should be minimal. Yeast selection should focus on limited contribution of flavors (to make sure the pecan honey is the star) and additional honey should likewise be chosen to complement but not compete.

    Yeast Selection: "The EC-1118 strain has extremely low production of foam, volatile acid and H2S. It demonstrates high osmotic and alcohol tolerance and a relatively neutral flavor and aromatic contribution."
    Chan fhíach cuírm gun a còmhradh

    A feast is no use without good talk.

  9. #9

    Default Re: Contest Recipe Submission Thread

    Spiced Carya illinoinensis initial yield 6 Gallons final yield 5 gallons

    12 lbs Pecan Honey
    6 lbs Buckwheat Honey
    4lbs Orange Blossom Honey

    5 cloves-whole
    5 sticks cinnamon-whole
    2 allspice-crushed
    5 nutmegs-crushed
    Rind of 2 oranges
    1 lb dried cranberries-chopped

    Spring water up to 6 gallons

    10g D47 re-hydrated with 10g Go-Ferm

    Target gravity:
    Target gravity 1.134 for a PABV of 18% however D47 will take it to about 14% leaving some residual sugars.

    Must preparation process:
    Place all spices, orange rind and pureed cranberries into ½ gallon water a boil for 15 minutes. During this time add all honey to fermentation bucket and 3 gallons of water. Stir and aerate for 15 minutes. Add spice tea to must including all spices. Mix well. Top off with additional water to make 6 gallons final volume.

    Re-hydrate yeast per packet instructions with Go-ferm.

    Pitch yeast after 15 minutes of re-hydration.

    Treatments and additions:
    Aerate twice daily for the first 4 days and at 1/3rd and 2/3rd sugar break add 10g Fermaid K and aerate.

    Racking and other treatments:
    At end of primary fermentation or about a blip per minute re-suspend yeast and rack off spices into a 5 gallon carboy. Retain remaining amount for tasting, etc. Sur-lies age in the 5 gallon carboy until competition. Oaking should not be needed due to the tannins from the cranberries.

    Bottling, kegging, final notes:
    With the description of the Pecan honey surpassing the complexity and body of buckwheat the mixture between the two and the slight floral notes from the orange blossom should compliment each other nicely. The addition of the spices will provide a complexity on the nose and in the mouth providing a complex bold mead. Age will mellow the spices such that the taster will not be able to discern a particular spice. Sur-lies aging will provide a fuller mouth feel from the D47 yeast. This mead should be still.

    This mead will be dark amber in color and should be bottled in clear glass with a light colored label depicting a simple pecan nut on a light background. Serve in a brandy snifter at room temperature along with smoked pork tenderloin or a grilled rib-eye.

  10. Default Re: Contest Recipe Submission Thread

    You're Nuts!

    12 lbs. Pecan Honey
    6 lbs. Macadamia Honey
    Water to 6 gallons
    One Packet D47 Lalvin
    2 TSP energizer
    About 3 cups crushed pecans
    A PINCH of allspice.

    Target gravity: SG: 1.11 or so, according to the mead calculator. PABV of 14.85%. D47 kicks out at 14%, and this should leave just enough sweetness to enhance the nut flavor. I'd really like the pecan to not be overly sweet...

    Must preparation process:
    1. Dissolve honey in enough warm water to make it happen. Bring to a boil. Skim scum.
    2. Put the nuts in a bag, toss 'em in the must while it's boiling. These guys should be as finely chopped as possible.
    3. Pour it into the carboy. Fill the rest of the way up with H2O.
    4. Smell it.
    5. Say, "Mmmm."
    6. Add nutrient.
    7. Pitch yeast at required temperature.

    Treatments and additions:
    I'd aerate the thing the first few days, and on some (recent) advice from you, stir the lees up a bit, too. I'd be careful not to overthink or overdo this one.

    Racking and other treatments:
    Rack it after a week, then rack once more when SG reaches the 14% mark. It should clarify on its own, but it wouldn't hurt to fine it for "beauty's" sake... Nevertheless, we're aiming for simplicity, here.

    I'd bottle it to age it, and that wouldn't be that long. I'd probably go so far as to do about 14 12 oz. bottles for "tasting purposes," and open one about every 2-3 days for a month or so. Fine tune the thing, then.

    Notes, reasonings, and so forth...

    1. Macadamia honey so it's all nutty. Plus, macadamia is creamy, and that lends itself nicely to pecans.
    2. D47 for its reliability, and because, according to Lallemand, its "ripe, spicy notes."
    3. PINCH of allspice because allspice is fantastic in pecan-related cuisine, and because a little goes a long way. I'd shoot for some fresh stuff, but in my experience, the powdered stuff is just as good.
    4. Crushed pecans to add...PECAN FLAVOR. Seemed obvious, to me... Besides, I'm rather curious as to how much flavor it will add...

  11. #11

    Default Re: Contest Recipe Submission Thread

    Nuts to You!!
    Wrathwilde's revised Recipe

    [b]Yeild: Recipe to 6 gallons

    12 lbs Pecan
    4 lbs Macadamia Nut
    4 lbs Meadowfoam
    Bottled spring water to 6 gallons
    2-3 oz American Oak Med Toast+
    1 pack each Lalvin Yeasts D-254 and CY3079
    6 grams Fermaid K for 3 gallon D254
    8 grams Fermaid K for 3 gallon CY3079
    12 grams Tannin Galalcool added up front

    Initial Target Gravity: 1.110
    Slightly Under 15% potential alcohol
    CY3079 has a potential of 15%+ under favorable conditions
    D254 has a potential of 16%+ under favorable conditions

    Must preparation process:
    Mix 10 lbs Pecan, and 4 lbs of Macadamia and approx. 4 lbs Meadowfoam (plus or minus until an SG of 1.110 is reached) and the 12 grams of tannin with enough spring water to make 6 gallons. Split into (2) 3 gallon fermenters.
    Use GoFerm to Hydrate the yeasts per Lallemand guidelines, add 1 pack of rehydrated D254 to the first 3 gallon must and 1 pack of the rehydrated CY3079 to the second. Follow the nutrient requirements for each yeast (6 grams total fermaid K for D254, 8 grams total for CY3079 split additions evenly, adding half the total at the end of the lag phase and half at the 1/3rd sugar break.)

    Treatments and additions:
    Supply them with the adequate aeration necessary using a lees stirrer, twice daily.After 4 day aeration period and capping with airlocks swirl daily to keep the yeast in suspension..

    Racking and other treatments:
    Once airlock slows to 2 bpm rack each batch to seperate 3 gallon secondaries. I know that CY3079 and D254 are good for Sur Lie aging on the fine lees, and this should be encouraged, stirring every couple of weeks
    After fermentation and Sur Lie aging (Secondary has run clear) I'd run it them both through the Enolmatic filter .5 micron [staged if necessary - 1 micron then .5] (into a common 5 gallon carboy) to remove the yeasts, at this point the batch should be down to about 5 gallons and dry (gravity probably less than 1.00)... measure the gravity if less than 1.010 then add a portion of the remaining two pounds pecan honey until you reach a gravity of 1.010, if two pounds of pecan honey well dissolved and stirred hasn't brought the gravity to 1.010 then slowly add Meadowfoam honey until an gravity of 1.010 is reached.
    Oaking at this point I'd leave to Oskaars discretion, but I think that a light hint of American Oak would compliment the Pecan Honey. Check oaking level weekly, removing when oak is noticeable but still considered lightly oaked.

    Bottling, kegging, final notes:
    Bulk age (if there's any time left) until just before submission to meadfest when it will be bottled for the competition in bottles that meet submission guidelines, with possibly several more 12 oz beer bottles for sharing at meadfest. Bottle using the Enolmatic... filtering during bottling using the .5 micron filter (or is it .45?) All sanitation procedures and topping carboys with CO2 after lees stirring/sampling should be adhered to.

    Anyway, that's what I'd do if it were in my hands.


    [Original recipe deleted, new recipe modified to include Meadowfoam, rearranging and expanding on processes]

    Oskaar - One way or another I'll be at Meadfest 2008, see you then.

  12. #12

    Default Re: Contest Recipe Submission Thread

    Kiss My Pecan - English Nut Brown Ale Pecan Braggot

    6 gallon yield

    7 lbs pecan honey
    3.5 lbs light liquid malt extract
    ½ lb dark crystal malt
    ½ lb dextrine malt
    ¼ lb chocolate malt
    ¼ lb treacle
    ½ oz fuggles hops (60 min)
    ½ oz kent golding hops (60 min)
    1 tsp irish moss
    Bottle spring H20 to 6 gallons final volume
    White Labs London ale yeast
    Prime with 5 oz corn sugar at bottling

    Crack all grains with a rolling pin and then steep in 2 gallons of water at 150-160 degrees for 30 min. Strain grains into brew kettle that already contains 3 more gallons of water (5 gallon boil). Bring to a boil and add malt extract and treacle. Add hops and boil for 45 min. Add irish moss and boil for an additional 15 min. Remove kettle from heat and add honey. Cool wort/must, add to fermenter, top up to 6 gallons, and pitch yeast. Aerate twice a day for the first three days. Rack after 4 weeks, or when airlock activity slows to almost nothing. Age and clear in secondary for 2-4 weeks, and then bottle with 5 oz of corn sugar. Bottle age for 12 months.

    Yeast selection:
    I like white labs London ale yeast for braggots because it provides an excellent balance by allowing both the honey and malt elements to come through well. It is a classic ale yeast that provides a complex oakey/estery, decidedly English character that I love.

    Other ingredients:
    British hops were selected to provide mild bitterness for balance and to compliment the nutty, slightly woody character. The recipe contains bittering hops only, no aroma hops, as to not detract from the floral character of the honey. Treacle adds richness, complexity, and reinforces the british character. Crystal malt enhances body, mouthfeel, improves head retention, and adds a nutty sweet flavor. Chocolate malt adds roasted nutty character and deep red color. And dextrine malt improves texture and foam stability.

  13. #13

    Default Re: Contest Recipe Submission Thread

    Ok i got another one for you guys...i may catch hell for this but screw it here goes.

    Joe’s Ancient Pecan

    12 lbs pecan honey
    3 lbs buckwheat honey
    3 lbs orange blossom honey
    3 lbs acacia honey
    6 Large oranges (cut into eights rind and all)
    6 small handfuls of raisins
    6 sticks of cinnamon
    1-2 whole cloves
    optional - a pinch of nutmeg and allspice
    Fleishmann’s bread yeast
    Spring water to 6 gallons

    Put it all in a carboy and shake the hell out of it until everything is combined. Wait until it is done fermenting and clearing, however long that takes, and than rack it. Age as long as you desire and bottle as is.

    Why did I pick these ingredients you ask? Well if it worked for Joe Mattioli, why shouldn’t it work for Dr. JoeM? And after all, this is THE most popular, most talked about, and most repeatedly posted mead recipe on the entire internet and possibly on EARTH….so hell, why SHOULDN’T I use it?

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