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thank you, only glass to mouth then, :D

thank you, it was pretty clear when i bottled it maybe i disturbed the sediment when i did it i will leave it in cupboard for a fw more months ;)

ok i will put them back in cupboard in the dark, should I rebottle them at any time, I was going to put them in smaller bottles so they looked preedy :D

Hi, I have bottled my honey/orange mead about a fortnight ago into sterilised glass bottles,this is my first attempt to make mead, it is now very cloudy, tastes nicer now than when I bottled it, but bit worried about cloudyness, I have just popped the bottles into bar fridge is that the right...

Hi, I get my ongoing supplies from Cheeselinks in victoria the freight is a bit steep but I get my rennet and starters from them as unfortunately my local brewers cheese supplies arent the freshest, not a lot of cheesemakers locally i guess, and they just didnt work as rennet has a short shelf...

thanks, I will have to strain it through butter muslim, hopefully it will be ready for those cold winter nights.

I went with the following 3ltr water 1.5kilo honey Handfull of raisins 20 dried figs 1 orange stick of cinnamon 1 clove 1.5 teaspoons bread yeast bit worried it might bubble over I have a photo but bugger me if i can figure out how to post it <_<

thanks guys i am going to use a basic sweet mead so i think i will toss in quite a few as dad has a fig tree and i have been raiding it :lol: i think i will cut amount of oranges hope that will compliment the figs not overpower them

Hi :D , I am thinking of tossing in a couple of figs(semi dried, in my food dehydrator) to my next batch of no fail mead( recipe from this forum using bread yeast) has anyone tried this?

I did and got asked why I didnt put it on here, so put it here too

ok in the right place now, really pleased to report the hobgoblin clone turned out AOK, nice and malty and not too bitter :D

dopey me, rushing around, forgot to look it up :( . will pop it in there now, thanks for reminder

pleased to say my hobgoblin clone has turned out AOK :D

are these the sort of smokers you use for salami etc, by the way the food looks yum.

yep i am with you i havent had too many failures if i can eat it its good, I never had a problem with cows milk yoghurt its just the goatmilk one, I think the problem is that the fat molecules are smaller in goatmilk, but I have read a bit more and I am going to boil milk next time I usually...

I havent made cheese with cow milk so i cant compare but, the curds should be soft but hold shape, if they are a bit more rubbery we"ll call it that could be that the starter worked too well before adding the rennet, I have had this happen a couple of times, one turned out more like a mozarella...

and electric mincers for sausages

I saw a thread about aldi filter, dont know if i am in right place, THEY HAVE THEM THIS SAT MARCH 3RD, on sale for $19.99 if anyone is interested

Racked my hobgoblin clone today, not breaking a seal until 26th march, let it sit for a month. I will do a comparision then, ANY OF YOU LOCALS are welcome to come and do a comparision with me, and I want an honest opinion, if its shit I can take it :D . P.M me if anyone is interested may make a...

I have read those threads and a couple others too, I am thinking that the buttermilk was the problem, I think I may have been infected as the quark I made the day before didnt turn out as good as usual, I know the goat milk was fine as I pasturise it straight from gerty and seal in sterile glass...