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The Water Cooler
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Homebrewers. Where you at?
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<blockquote data-quote="WhiteyMacD" data-source="post: 1726277" data-attributes="member: 7633"><p>Just let me know, its pretty easy to make. The hardest part is the patience. I just racked to secondary with my Blackberry Mead/Melomel. Gravity measurement puts it at about 20% VAV and while I didnt taste it, it smelled wonderful. I'm thinking of going and getting some oak chips and adding them to the fermentor for the next year to give it an oak aged taste.</p></blockquote><p></p>
[QUOTE="WhiteyMacD, post: 1726277, member: 7633"] Just let me know, its pretty easy to make. The hardest part is the patience. I just racked to secondary with my Blackberry Mead/Melomel. Gravity measurement puts it at about 20% VAV and while I didnt taste it, it smelled wonderful. I'm thinking of going and getting some oak chips and adding them to the fermentor for the next year to give it an oak aged taste. [/QUOTE]
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