http://groups.yahoo.com/group/meadmakers/ Mead Makers - A place to share Mead making information. Wed, 10 Feb 2010 04:33:11 GMT Bill Schook http://groups.yahoo.com/group/meadmakers/message/3950 http://groups.yahoo.com/group/meadmakers/message/3950 I would not have a problem with the stainless steel keg, but I would have a problem with the pressure release valve. Particularly if you were going to use Wed, 10 Feb 2010 00:50:02 GMT sadangoll1 http://groups.yahoo.com/group/meadmakers/message/3949 http://groups.yahoo.com/group/meadmakers/message/3949 I did take a sample out to test sugars and there was none .I also tasted it and it was pretty good.Almost a champane like taste without the bubbles,so now I Tue, 09 Feb 2010 21:33:40 GMT Jason Betts http://groups.yahoo.com/group/meadmakers/message/3948 http://groups.yahoo.com/group/meadmakers/message/3948 I'll give you a definite maybe that it will get better. In all likelihood it will. The fuel taste is esters that will mellow with age no doubt. The straw Tue, 09 Feb 2010 13:45:36 GMT roger g http://groups.yahoo.com/group/meadmakers/message/3947 http://groups.yahoo.com/group/meadmakers/message/3947 OK so my first batch f mead tastes like feul strained thru straw, andi'm talking oats straw that got rianed on before baled(LOL) Farmed for many yrs so i know Mon, 08 Feb 2010 12:28:39 GMT sharpstik http://groups.yahoo.com/group/meadmakers/message/3946 http://groups.yahoo.com/group/meadmakers/message/3946 i agree on the small batch thing. i would only do gallons if i was experimenting, and that would be at least 5 at a time. i've used EZ-cap bottles because they Mon, 08 Feb 2010 04:58:04 GMT Bill Schook http://groups.yahoo.com/group/meadmakers/message/3945 http://groups.yahoo.com/group/meadmakers/message/3945 Wow, that would be a test of my own patience to wait almost three years to open the first one of my own... of any batch. :) If this is your first batch, I Mon, 08 Feb 2010 03:33:01 GMT sadangoll1 http://groups.yahoo.com/group/meadmakers/message/3944 http://groups.yahoo.com/group/meadmakers/message/3944 Thank you for all the imfo,I'm a fisherman to so Ihave a lot of patience,I'll let it still a while longer a couple of weeks then i'll rack it into a clean Sun, 07 Feb 2010 23:05:23 GMT Bill Schook http://groups.yahoo.com/group/meadmakers/message/3943 http://groups.yahoo.com/group/meadmakers/message/3943 James, I think you just about covered it other than a couple of things with my experience: If the carboy is slowing down and has not stopped, there is still an Sun, 07 Feb 2010 22:42:40 GMT James Overstreet http://groups.yahoo.com/group/meadmakers/message/3942 http://groups.yahoo.com/group/meadmakers/message/3942 The safest rout to take, and highly recommended by...well, nearly everybody, is to rack it into a clean carboy/jug and let it sit for at least 6 months to a Sun, 07 Feb 2010 16:49:42 GMT sadangoll1 http://groups.yahoo.com/group/meadmakers/message/3941 http://groups.yahoo.com/group/meadmakers/message/3941 just made my first mead and it's been bubbling for about 6weeks and finally slowed way down .I checked the gravityand it shows that theres no more sugars and Wed, 03 Feb 2010 16:13:14 GMT Vicky http://groups.yahoo.com/group/meadmakers/message/3940 http://groups.yahoo.com/group/meadmakers/message/3940 We cordially invite you to enter your meads and judge in the 2010 Mazer Cup International (MCI) home and commercial mead competitions!! For almost two Tue, 02 Feb 2010 16:31:28 GMT Jeremy http://groups.yahoo.com/group/meadmakers/message/3939 http://groups.yahoo.com/group/meadmakers/message/3939 Greetings all, The Prickly Pear Melomel (honey prickly pear wine) we started in September is now bottled. It will sit in the bottles for awhile to age to Fri, 29 Jan 2010 05:53:09 GMT Jeremy http://groups.yahoo.com/group/meadmakers/message/3938 http://groups.yahoo.com/group/meadmakers/message/3938 Greetings all, Thought you might be interested to see what has become of the prickly pear melomel started in September. [?][?][?][?][?] -- *Jeremy Tue, 19 Jan 2010 15:45:53 GMT basicpoke http://groups.yahoo.com/group/meadmakers/message/3937 http://groups.yahoo.com/group/meadmakers/message/3937 Listen to this episode of the Jamil Show, interview with Ken Schramm, author of The Compleat Meadmaker: Mon, 18 Jan 2010 22:00:25 GMT James Overstreet http://groups.yahoo.com/group/meadmakers/message/3936 http://groups.yahoo.com/group/meadmakers/message/3936 That is what the gas lock is for.  It allows pressure out of the jug while not letting anything back in. Brandiren ... From: BBernardSRich@...