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11-11-2011 1:05 AM

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  • Denver
  • As far back as I can remember my father brewed wine and beer. He still keeps up the practice and now I have been handed the torch.
  • Reading,hiking,painting,and of course brewing
  • Technical Support
  • William Shafer III
  • Rock of any kind... metal, alt., indie, hardcore, etc.
  • Fight Club, Fantastic Planet, Matrix
  • LOTR trilogy, Ringworld series, Amber seris, and Robot series.
  • I got into home brewing originally from my dad and uncle. From when I was just waist high my dad made wine from the peaches in our yard. On more then one occasion I help him carry grapes from a wine shop. When I entered my early twenties I helped him with his lager trial and errors. A few years past and I met some friends in my community who made mead. Once I found out how simple mead making could be I got hooked. For a few months now I have brewed fruit wine. I currently have my first batches of mead going. With the help of one of my friends I have learned the basics and hope to keep expanding my knowledge and experience. Right now I use One 5 gallon carboy, and four 1 gallon carboys. I hope to expand in the next few months. Currently I have one gallon of elderberry mead going using ambrosia honey from the west slope of CO, one gallon of star thistle honey mead with wintergreen, and choke cherry honey mead.
  • Waiting on 12 pounds of Sage blossom honey for Millers and the money for 6 pounds of strawberries. Gonna make a semi-dry Melomel with a light blush color.
    Also, as soon as the taxes arrive I'm gonna brew my first extract kit. (I'm a patient man but gotta have something to drink while thw mead's a cookin)
  • 1 gal of Maple Bochet
    1 gal of Date Melomel
    1 gal of Agave Maple
    1 gal of Dandelion Wine
    1 gal of Nutty Brown Ale
  • 5 gal of Rosehip Melomel
  • Elderberry mead
    Star Thistle varitial mead
    Choke Cherry varitial mead
  • Male
  • Married


  • Posted in thread: Question regarding bulk aging on 03-16-2013 at 05:18 PM
    My 2 cents on bulk aging is to go with a airlock. After dozens of batches and bottle bombs
    after bottling something a year after aging. I'd say better safe then sorry.

  • Posted in thread: Clearing in the primary on 11-10-2011 at 08:49 PM
    I did a batch of Bochet with that exact yeast myself two years ago. As far as I remember it
    clarified real quick (3-4 weeks). I let it sit till my hydrometer read .997 and then racked. I
    think this ye...

  • Posted in thread: Quantity limit? on 11-10-2011 at 08:22 PM
    I found this first one on google and it says no. this is one sites state laws and give more
    info. You can always go to your state governement site and look up the law.

  • Posted in thread: Planning a cyser on 11-10-2011 at 07:58 PM
    I've had some good experiences using beer yeast with honey. Nottingham or safale 05 both work
    great and leave a ABV aroung 9-10%. The batch I did was a vanilla methegyn, not a cyser, but
    after bulk ag...

  • Posted in thread: Fastest primary fermentations? on 09-13-2011 at 07:01 PM
    Keep us posted. I'm interested to learn if rhubarb can be used to speed up primary

  • Posted in thread: blackberry wine, and wine in general on 09-13-2011 at 06:55 PM
    I know I maybe a bit biased (being a mead maker) but if you do NEED to add fermentables you may
    consider adding a little bit of honey. The sugars in honey are 100% fermentable and even in
    small amount...

  • Posted in thread: Pear wine on 09-13-2011 at 06:40 PM
    For future batches you may want to consider freezing them whole and thawing before you brew
    with them. The freezing breaks the cell walls and allow the most flavor and juices to come out.

  • Posted in thread: Potential dangers? on 09-13-2011 at 05:58 PM
    Lol! I love this thread. ... almost wish my lady would shy away from my brew. I have her and
    most of her friends lining up to drink what I make. Gotta hide some bottles so I get some. On
    the serious s...

  • Posted in thread: Ready to bottle? on 09-12-2011 at 10:41 PM
    Well... The longer you can wait the better. When I stated mead I was always eager to bottle as
    soon as it clarified. I had melomels that were crystall clear at bottling that later showed a
    solid layer...

  • Posted in thread: Whoa... that was FAST! (Question from a first-timer) on 09-07-2011 at 07:20 PM
    As far as clearing goes, the nutrients in the fruit can cause the fast clearing. Whenever I do
    a batch with black berries or raspberries they drop clear within a week of reaching .997. I've
    been told ...

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