Sunday, June 27, 2010

A nice comment........

If you want to check it out, you'll see that Keith has left a nice comment at the last post where I announced him as an author.

His post is correct. It's really all about improving the quality of the brews we make.

Sure, it's entirely feasible that we might get to a point where any further improvement isn't possible without adopting commercial techniques, but it sure as hell shouldn't stop us looking should it.........

Oh and I'm sending this via email to prove that it's still working Ok and I only couldn't send the message from the normal account as it's getting messed about by the provider, though it seems to be to do with it having the address harvested/spoofed........ so watch this space.......

Thursday, June 10, 2010

A new author.........

I started this blog as a record of my home brewing efforts.

It happens, that through my mead making efforts, I've got to know Keith Hardesty. Initially I met up with Keith through a wine making forum.

Since then, it's been a case of a weekly conference call/video conference. It depends on what's available as I'm on the south coast (UK) and Keith is in very rural Oklahoma.

He's a good bloke and he has some brilliant ideas of ways to make meads of various types, so after we chatted about "spreading the message" we decided that as a convenient outlet, he should also post here and make it a bit more international and open.

I'll be more than pleased if he posts some of his methods, techniques and enthusiasm here as it'd save me trying to post them ;-)

Others in the mead world may have already heard of Keith as it seems that he's been around the online meadmaking world for some time.....

Brilliant! Go on Keith, get "scribbling".......

Sunday, June 06, 2010

A little bit critical ???


Been trying to get my head round the linked thread above for a couple of days.

Now for reasons I don't quite get, I'm failing dismally, in managing to get any entusiasm (or full understanding) for this. After all, it's a commercial technique, and commercial techniques are pretty much, about maximising the £$€£$€£$€!

{edit}I've decided to delete the rest of this entry, as it'd be rather dis-ingenuous of me to post it here.

After all, I couldn't tell the difference between Malolactic fermentation and a bubbly fart!{/edit}

Hey ho!