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So, the second butterbeer batch (more like carbonated butterscotch wine) has had time to age. Its pretty good, although it is veeeerry sweet. The original description of butterbeer states it is "almost sickeningly sweet." I think I managed that. It ended up not being sweet enough in the end...

I'm also a mead guy, so doing this for my first experiment was probably a poor choice. Haha. But, it did teach me a lot about beer brewing. At the time, BIAB was still a foreign concept to me, as I had not been doing beers or anything like it. Extracts became king to me, because someone with...

It's been so long I can't remember the exact figures. I want to say the og was somewhere around 1.16, if not higher. I ended up not saving the notes for this one because of how terribly it turned out, haha. It finished pretty high too, and the flavor was overly sweet. Like, it tasted of straight...

The closet does smell of red bull. The sweeter parts of it because I lost so much of that acid bite to it. I want to finish it off with some acid, so I can get the original flavor back, but I don't have anything to force carbonate, so I'll need to have yeast carbonate it.... but then the high...

10 cans of red bull, degassed, pickling lime to bring the pH up to 4.2ish, some added sugar to a gravity of 1.07, and some added DAP and fermaid k. Then, the beautiful yeasties being thrown into this overly caffeinated, B vitamin rich environment. I have spent way too much money on red bulls...

My apologies for not updating. The gravity was so high, it took forever to ferment. My poor little yeast were probably so stressed that it affected flavor. I did not like how it turned out. I'll have to try again soon with far less of my sugars. Maybe 1 and 2 lbs of honey and malt respectively.

This method is simply the one that has consistently turned out the best results and is easy to replicate. Adding a little bit of water is actually not that big of an issue as honey already has a 17% water content. And I had not thought about baking its but I would consider doing it however I do...

Maple bacon wine. I already got the recipe in the works! Once my next batch is done, I'm planning to start the grand experiment.

Stovetop method i've used: Add a few drops of lemon and 2-3 tbsp water per lb. The lemon won't affect the flavor and helps prevent crystallization, and the water is to help keep it from burning. Turn it on a low heat and stir consistently while it is heating. After it starts to bubble, stop...

Where did you find lingonberries? Just happen upon them? I havent been abke to find the actual berries, short of paying 50 bucks and id love to.

Understandable. I was attached to the lingonberry because of its origon (its basocally the most nordic berry i could find) but you can do something similar with fresh fruits, obviously. Just reduce the pectic enzyme and skip the first 3 day step. Yes, this is a 1 gallon recipe Just started a...

Thank you for your response! Haha. I had almost forgotten about this one. Need to make a new round. Honestly, it came out too dry for my taste. I like my drinks sweet. There was a mild tartness and it actually came out quite light on the tongue. I opened a more seasoned bottle, and it was...

So, I know it's been a while, but things got hectic and I actually havent been actively brewing. Brief synopsis: wife goes through 3 jobs, finally graduates woth her masters, new city, another new job, all the while I'm ttying to keep things steady. That being said, I'm bacl and taking...

Well, my next experiment i think will be more successful. I'm going to abandon the idea of beer altogether and make some kind of butterscotch wine. Details pending.

So, I'm not a huge fan of beer, so I rely on my friend's comments while saying it tastes like a stout with a sweet finish. I was also told it doesn't taste like beer, but I believe that was in reference to its sweeter flavor. The beer finished off at roughly 7% alcohol, but it doesn't have a...

So, turned out with a little sparkle, accidentally. It didn't match my preferred flavor profile, but my friend, who is something of a mead enthusiast declared that it is "indeed the drink of the gods." So, should be pretty good. Because of the backsweetening process, you should be able to...

Iðunn, goddes associated with apples and youth, was married to Bragi, god of poetry and the bards, or skalds, as they were called. Skalds were said to drink of mead, and from it, they received inspiration by Bragi. Hence, the name of this cyser, a fusion of mead and apples, the Marriage of...

Did a custom cap. Print looked great, arrived very quickly. I'd recommend this guy to anyone and i'd use him again.

American Beauty

Bad luck