Comments for Scott Davis Anderson

Comment on Mead Making 101 by vabunuc

vabunuc — Sat, 13 Mar 2010 02:09:30 +0000

does it have to be unprocessed honey? all i can find is regular clove honey.

Comment on Mead Making 101 by Ben

Ben — Fri, 12 Mar 2010 04:24:36 +0000

Hi, Scott!

Thanks for the recipe. I started mine back on 01/24/10 as soon as I read about this. It’s now been around 7 weeks, and the balloon is still fully inflated. When I lean in close I still hear the fizzing of the yeast, though it’s not as active as it once was.

The only yeast we could find was the Fleishmann’s Rapid Rise Highly Active Yeast. Could this be attributing to its extremely impressive staying power? It’s starting to make me jealous!

Should I just leave it until it deflates, and then rack? The fruit is still floating, as well.

Thanks!

Comment on Energy Bars made simple - a no bake Clif Bar recipe by Kathy

Kathy — Wed, 24 Feb 2010 23:05:31 +0000

I used your recipe first…it was wonderful. Then I just took off with it, making several batches using multiple variations. I used Peanut butter, cashew butter, and a host of different seeds and dried fruits. I did use the honey & maple syrup instead of the brown rice syrup and teaked amounts by chance til it had the right consistency. They were all great. I had no problem distributing them all to my adult daughters for their biking, skiing and horseback riding events. Thanx for a wonderful recipe.

Comment on Energy Bars made simple - a no bake Clif Bar recipe by Goldie

Goldie — Wed, 10 Feb 2010 07:49:56 +0000

So, I made these and yes, I agree, the sugar/nut butter mixture is much not enough proportion liquid to add to the dry ingredients to form into bars. It is in such small quantity that much of it is getting lost on the sides of the measuring cups, spoons, and saucepan, even if you try to save it. I added a quarter cup of maple syrup (I skipped the brown sugar) so I could work it into the mix.

I also made some cream cheese icing, out of equal parts (2oz each) of softened butter and softened cream cheese with a little maple syrup to sweeten and vanilla to flavor. I iced the mix with the frosting, in an attempt to imitate the Macadamia Nut flavor Clif bar with that delicous icing!

Wow, what a delicious result! I think even all the sugar it will come out less grams of sugar per serving than Clif bars. I mean, what holds all these bars together - it’s sugar afterall.

Thank you for this recipe, I think that one could substitute the choices of dried fruit (say cranberries instead) and nut (perhaps walnuts), and nut butter (what about peanut) to make other combinations.

Comment on Mead Making 101 by Sebastian

Sebastian — Tue, 02 Feb 2010 15:52:44 +0000

Hello!

I have a plan to make some mead to the summer and i love the idea with the balloon! How big shall the hole bee? Like a pencil point? thx for the good but easy guide!

Comment on Mead Making 101 by matt

matt — Wed, 27 Jan 2010 08:54:37 +0000

Whelp, did this recipe and made two gallons about a year ago. Some things I did were to rack into a secondary, through a funnel and two coffee filters. Let it sit in the secondary for about a month. Before I bottled I went through another two coffee filters. I also sweetened it a little before bottling. The bottles had some funk at the bottoms after everything was said and done - clearly dead yeast since none of it refermented in the bottle and I didn’t pop any corks. I figure since most of the beer I drink has funk in it, it’s not going to hurt. What do you know, it tasted fine. I only have one bottle left and I’m saving it for Superbowl, which is also my birthday.
I shared this recipe with a buddy of mine and I made three more gallons - blueberry, peach, and strawberrry vanilla. Let’s hope these go smoothly as well.

Comment on Mead Making 101 by Jacob

Jacob — Wed, 20 Jan 2010 03:41:43 +0000

Ahh, that’s probably it.. I have it fermenting in a closet that is probably the coldest place in my house. Not THAT cold.. But cold. Thank you

Comment on Mead Making 101 by Alan McG

Alan McG — Tue, 19 Jan 2010 22:36:10 +0000

Patience my pretty, all will become clear in time.

Also yeast takes time to get to work in the winter at lower temperatures (if you are in the Northern Hemisphere)

Comment on Mead Making 101 by Jacob

Jacob — Tue, 19 Jan 2010 21:51:09 +0000

I thought this sounded interesting so I am currently trying to do it.. But It has been ~48 hours and my balloon has still not inflated. Did I do something wrong?

Comment on Energy Bars made simple - a no bake Clif Bar recipe by Bill

Bill — Mon, 11 Jan 2010 22:51:01 +0000

Great recipe but I only made one change. The first two times I tried it, the mixture was too dry to really form up in the 8 inch pan and it was more or less like a loose granola mixture. As much as I tried to pack it down, it was just still too dry.

So, on the third batch, I doubled the amount of brown rice syrup ( 1/2 cup) and that seems to work much better. The mixture forms well in the pan and after cooling, cuts into bars well.

I know some may not want that much brown rice syrup but it seems to work for me!