Author Topic: I'm Making Mead - Week 1 Progress  (Read 2161 times)

Yeah, I know a dude who made wine for a few years and said the two hardest parts were keeping the room at the right temperature and making sure you sanitize everything

now make it with bananas

If your patience is stuff you could always make prison wine


my dad used to make wine in our basement, its actually extremely easy. the only hard part is the bottling process and making sure you have somewhere with the right temp to keep it in

Bottling is one of the most crucial steps. I was talking to someone who decided not to take hydrometer readings ever. They ended up bottling still fermenting wine without knowing it. Two days later, boom! Bottle bombs.

I'd be a lot warmer and a lot happier with a belly full of mead


aplem puttin aples in his meed how apropriate


When did you claw yourself out of inactivity purgatory, lol?  It's been so long!

OT: Looks super fun!  I'll be brewing either a white or blonde ale and a wheat beer soon, so I think I'll post a topic here as well.
« Last Edit: February 22, 2017, 06:22:56 AM by SWAT One »


When did you claw yourself out of inactivity purgatory, lol?  It's been so long!

It has been a bit. I was just chillin' out maxin' relaxin' all cool.

are you alright

He's talking about how my name Aplem (app-lum) is related to apple. So I am putting apples in my Aplem mead. Mate. Then again, I am going to guess he edited his comment right after you saw the original.

I'd be a lot warmer and a lot happier with a belly full of mead
make nord mead

I actually have a batch of Elderberry mead aging right now. It's about 4 months along. That's about as Nordic as it can get.

By the way, my shop now smells like apple cider. Mead is actually a 2-in-1 drink and air freshener.

I actually have a batch of Elderberry mead aging right now. It's about 4 months along. That's about as Nordic as it can get.
ok this will have to do