And yes I should have mentioned that DO NOT USE ANY JUICE WITH PRESERVATIVES!! Thanks for pointing that out.
Also want to clarify that my point here is not about making great mead, but about a no-budget-on-equipmentds alternative to produce basically the same result as described in the original Giz article.
Also, we are talking about prehistorical berserker juice here. Somehow I suspect that when compared with any seriously made modern mead, my/Giz's versions are more true to that piss-of-diabetic-gods thing the ancient viking drink :p
1 gallon glass jug ($6) --> 1 gallon plastic milk bottle. Seriously. Plastic milk bottles are made from HDPE, which is the same material for the container you can find in most of the entry level brewing kit.
1 rubber stopper (with a hole, $.85) --> drill a hole on the cap of the milk bottle.
1 plastic air lock ($1.50) --> a plastic tube, one end tightly fitted into the hole on the milk bottle cap. Not touching the mead itself. The other end of the tube should be kept in another small container filled with water.
1 pack Dry Mead Yeast ($7) --> Baking yeast ($0.55) is perfectly fine. However as described in the article, if you want alcohol percentage higher than 6-8%, you need to get some wine yeast from your local brewing shop or online. Still dry yeast is fine. You really don't need the fancy self activation pack.
Activating dry yeat for dummy:
1. Get a cup of apple juice. Freshed pressed cider is better but any supermarket bought apple juice from concentrate shall work too. You can actually use any juice you want. Apple juice is the most basic one which will add almost no extra flavor to your mead.
2. Warm the juice up to about your body temp. wash your hand, stick a finger into the juice.
feel almost nothing = good.
3. Add 1/2 tea spoon of the dry yeast (for the quick activation baking yeast. see the package of you wine yeast to determ how much you want for a gallon) into the juice.
4. Loosely cover the juice + yeast. For baking yeast it won't take more than a couple of hours. wine yeast may need a day. Keep it in someplace warm, but don't cook it.
--
some tips:
Adding some fresh fruit/dry fruit/raisin when making mead will not only add some flavor, your yeasts will also thank you and happy yeast = good brewing.
Adding some mulling spice (from your local supermarket) is also a good idea.
Sparkling mead = win, but you really have to know what you are doing. You or someone else could be seriously injured or killed if it is not done correctly!
Seriously, why reposted the whole article from Stanford Law Review Online to Giz? Tell us what the article said, why it is important and what you think. If we readers are interested we will go read the original. This is what that stupid hyperlink thing is for, no?
Although I may not be able to afford it... :(
I don't really know why, I just never really read the whole book; while I got enough information about the book from my friends and the Internet for me to talk about is as if I had read.
Sometimes I even thought I had read it.
Then why the estimation of terrestrial planets is 10b, instead of more 50b? Not all small planets are terrestrial?