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11-22-2011, 01:30 PM
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#31
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Senior Member
Join Date: Jul 2011
Location: Astoria, NY
Posts: 1,306
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Please imagine the look on my face right now.
Lol, well done though.
What cut is obviously what I was getting at. I would think maybe ribs or brisket?
Quote:
Originally Posted by huesmann
Traditionally, you marinate meat.
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12-07-2011, 02:12 PM
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#32
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Senior Member
Join Date: Jul 2011
Location: Astoria, NY
Posts: 1,306
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need to get you guys a picture of it now. Its clear as a bell other than lees at the bottom and the fruit suspended on the top.
I'm thinking about hitting it with a teaspoon of gelatin, letting that form a lees cake and then racking to a clean whiskey bottle. Do you think this is a good way to go given the odd shape/volume of the bottle?
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12-08-2011, 06:43 PM
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#33
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Newbie Brewer
Join Date: Apr 2011
Location: Oxford, UK
Posts: 593
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I am would probably still rack it off the lees despite the small bottles, though it is a bit more of a pain. I racked mine last weekend, stabilised, and added honey to 1.02. It was starting to clear before but is hazy again now. Once the honey has had a bit more time to mix I will stick it in the fridge and see what happens. I did give it a little taste, and not all that hot though there was a bit. I added a tiny bit more chilli in secondary. Mostly just tasted like a young mead though so hard to tell what it will end up like!
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02-07-2012, 08:36 PM
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#34
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Senior Member
Join Date: Jul 2011
Location: Astoria, NY
Posts: 1,306
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Any update on yours Insomniac? I'm thinking about letting a chuck steak marinade in mine and flopping it on the grill...
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02-07-2012, 10:28 PM
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#35
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Newbie Brewer
Join Date: Apr 2011
Location: Oxford, UK
Posts: 593
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Added some finings a couple of days ago, probably not enough as it only pulled down stuff from the top half of the bottle, though it is gradually getting clearer by itself now. Didn't smell any different when I opened it but havent had another taste yet.
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03-05-2012, 03:11 PM
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#36
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Senior Member
Join Date: Jul 2011
Location: Astoria, NY
Posts: 1,306
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I turned my back for just a day and SWMBO decided to "decorate" this bottle. Sigh. Lol.
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03-06-2012, 03:33 PM
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#37
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Senior Member
Join Date: Mar 2011
Location: Kensington, MD
Posts: 514
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Which of you can't spell "capiscumel?"  |
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03-06-2012, 03:36 PM
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#38
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Senior Member
Join Date: Jul 2011
Location: Astoria, NY
Posts: 1,306
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That would be myself. I like to rub my own nose in my errors ;-).
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03-16-2012, 01:24 PM
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#39
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Senior Member
Join Date: Jul 2011
Location: Astoria, NY
Posts: 1,306
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Last night I marinaded a pound of shrimp in this stuff before making a simple tomato sauce for atop linguine. I thought it was a bit too mild (really nice flavor though!) but my friend and SWMBO said it had just enough heat.
This stuff might have been well worth the effort and the thread.
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