Huge pics are huge, thus the thumbnails.
I took a small break from homebrewing when I moved last year. I recently decided that it was time to start up again.
Most homebrewers brew beer and many brew wine. There are a few of us out there that have made mead their brew of choice. I've been brewing for about 3 years and have had a blast with it.
The first mead I put together when I got back to it was a chocolate mead. I've always wanted to try to make one, but the year that it takes to become drinkable kept me from brewing a batch. As this was my first batch in awhile I decided to throw caution to the wind and whip up a batch.
This pic was taken right after I pitched all the reagents so it looks like 5 gallons of Yoohoo. I was planing on racking it into another carboy this week, if possible.
A week after I started the chocolate mead I decided that I would go back to basics and make a regular mead with no flavors for spices.
The pic below is from when I was aerating the must (yeast thrive on oxygen during the first few days), that's what that little black box is, an aquarium air pump.
Speaking of yeast, this is a pic of the yeast before I added it to the brew. It's two packets of brewer's yeast in purified water and a pinch of sugar to get them started.
Just thought I'd share (brag about) one of the things I like to do in my spare time.
I took a small break from homebrewing when I moved last year. I recently decided that it was time to start up again.
Most homebrewers brew beer and many brew wine. There are a few of us out there that have made mead their brew of choice. I've been brewing for about 3 years and have had a blast with it.
The first mead I put together when I got back to it was a chocolate mead. I've always wanted to try to make one, but the year that it takes to become drinkable kept me from brewing a batch. As this was my first batch in awhile I decided to throw caution to the wind and whip up a batch.
This pic was taken right after I pitched all the reagents so it looks like 5 gallons of Yoohoo. I was planing on racking it into another carboy this week, if possible.
A week after I started the chocolate mead I decided that I would go back to basics and make a regular mead with no flavors for spices.
The pic below is from when I was aerating the must (yeast thrive on oxygen during the first few days), that's what that little black box is, an aquarium air pump.
Speaking of yeast, this is a pic of the yeast before I added it to the brew. It's two packets of brewer's yeast in purified water and a pinch of sugar to get them started.
Just thought I'd share (brag about) one of the things I like to do in my spare time.
