Search results

Im sorry just getting back on here. Yep it was a one step fermentation for only six weeks. I had the last bottle today and it was great. I can tell the mint has dropped a little bit, so I wouldn't age these long at all.

So I know it's late I the summer, but this thing was good 1 week after bottling so you may still have warm weather when it's done. 1st make a strong tea (approx, 20 oz.) with these two ingredients. I threw it all into a French press and let it sit until cool, then saved the tea in a sanitized...

Had a cyser that I wasn't totally happy with, so I racked it on 5 large oranges, 12 oz. of dried cherries, 1 full lemon zest, 2 cloves, 4 cinnamon sticks, 1 star anise, and 1/2 oz. of dried horehound. After sulfite for 24 hours I pitched another 2 packages of 1118 yeast. We'll see how this turns...

From what I understand and experience it does not matter as you are caramelizing it and all the aromatics will be gone. So use whatever is available at a reasonable price IMHO.

Ready for bottling, left it dry hopping a little long (3 weeks, ok a lot long). Samples taste great! Looking forward to tasting it all carbed up.

Smoked some on the grill after cooking up some steaks, burgers, brats and bacon. So in addition to the hickory chunks on the coals I had all the left over fats. Made a bochet out of it, on racking to the secondary it had some good smoked meat flavor. I think it will age very well.

This is my next one! In addition to the solera project, and a mojito one, oh and a cyser. The Rock and Rye is a drink that I have made for guests at the bar many times. It is an easy sipper, to be enjoyed in the old Frank Lloyd Wright hotel.

15 lbs. local wildflower 4 gal. HyVee cider 2 pk. Lalvin 71B SNA over the first three days. So I pitched this 5 gal on 29FEB, racked a couple gallons off to fill these two and place on oak on 22MAR. Added two gallons of fresh cider back to the main. Now on the main there is no scum ring like on...

So with the week of babysitting over I am happy to step back for a bit and let these do their thing. I will say the smell is amazing. I have also found myself licking the spoon clean after degassing, the flavor is phenomenal!

So my current plan is when I rack off the lees in a month, and I will add around 2.5 grams of ghost pepper in a hop sack to secondary for 5 days. Next batch will be the same with habanero, then cayenne, then jalapeño, then serrano. I am going from hottest to mildest as I go. I want to do a new...

I am IN!!! I have only been making mead and beer for about a year now, but I have the bug BAD! I just listened to the podcast where you talk about this project. I made up the first two gallons today. Yes, I am doing two different runs of gallon batches. Base is 5 lbs. of raw wildflower honey...