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  1. Thread: Welsh Black Bees

    by ben
    Replies
    7
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    1,172

    Thanks guys, The bibba website was were I...

    Thanks guys,

    The bibba website was were I ended up after following Michaels search string suggestion. There's some good general information there, as well as some nice pictures of the bees...
  2. Thread: Welsh Black Bees

    by ben
    Replies
    7
    Views
    1,172

    Thanks Micheal, that makes things a lot easier!

    Thanks Micheal, that makes things a lot easier!
  3. Thread: Welsh Black Bees

    by ben
    Replies
    7
    Views
    1,172

    Does anyone have any useful links to sources of...

    Does anyone have any useful links to sources of information concerning Welsh (sometimes called British) Black Bees, please? I'm hoping to set up a couple of hives in Wales, UK at some point in the...
  4. Thread: sparkling mead

    by ben
    Replies
    8
    Views
    1,414

    if c02 is c02 regardless of where it comes from,...

    if c02 is c02 regardless of where it comes from, then why do different wines have different types of bubbles? for instance, Prosecco bubbles always seem to me to be finer (and smaller) than most...
  5. Thread: sparkling mead

    by ben
    Replies
    8
    Views
    1,414

    Basically, I've found it hard to find information...

    Basically, I've found it hard to find information directly relating to sparkling mead, so much of mine comes from books and articles on Champagne, which I assume (hope?) is transferable.

    One book,...
  6. Thread: sparkling mead

    by ben
    Replies
    8
    Views
    1,414

    I recently made a batch of sparkling mead and am...

    I recently made a batch of sparkling mead and am already preparing a second. I thouroughly enjoyed the first lot, but am keen to get more bubbles and would like them to be smaller and more champagne...
  7. Replies
    11
    Views
    2,241

    My experience is that mead takes less time to...

    My experience is that mead takes less time to become 'done' than traditional wines because the sugar in honey is already in a more convinenient form for the yeast than the fructose in grapes (or...
  8. Thread: serving mead

    by ben
    Replies
    4
    Views
    1,655

    I kind of agree with Ben, most still mead should...

    I kind of agree with Ben, most still mead should be served a little below rom temperature but sparkling should be chilled. I go a little further however, and like my sparkling straight from the...
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