Last Activity:10-05-2013 8:48 PM
Posted in thread: Thoughts on bokbunja and aging mixed drinks on 10-05-2013 at 11:40 PM
OK bokbunja ( is a Korean blackberry wine that's quite strong and sweet. The good brands make
for a nice dessert wine that's a lot cheaper than good imported wine. But it's sweet and strong
Posted in thread: Impatient Manís Mead? on 11-29-2012 at 03:46 AM
Hello fellow ROK brewer! I've made a braggot ferment down in 3 weeks with yeast nutrient
additions and de-gassing. You should post on HBK, we have meetups every few weeks/months and
talk shop.Very c...
Posted in thread: Impatient Manís Mead? on 11-25-2012 at 06:35 AM
We'll see. I can get apple juice, it's just painful if I have to buy five gallons :) 6-8 liters
or so, well I'm cheap but not THAT cheap...I could go with the cranberry/grape mix I got from
Posted in thread: Impatient Manís Mead? on 11-22-2012 at 10:36 AM
For the tea is that a cup of brewed tea or a cup of tea leaves? Raisins are easy, should I boil
them to sterilize them?Unless I order internationally my yeasts are limited to (excluding lager
Posted in thread: Impatient Manís Mead? on 11-22-2012 at 07:17 AM
Well the problem is I've never seen apple juice concentrate in Korea :(For sweetening you can
use artificial sugar, I did that with a grape cranberry wine awhile back and it was very very
Posted in thread: Impatient Manís Mead? on 11-22-2012 at 06:29 AM
Yeah the cyser looks like the best bet. Only problem is apple juice is pretty expensive here
and honey is pretty cheap (compared to the states for some reason), what's the least amount of
apple juice ...
Posted in thread: Impatient Manís Mead? on 11-22-2012 at 04:57 AM
Hmmmm, on GMarket I'm finding acacia honey, acacia honey, incredibly expensive royal jelly and
more acacia honey. Web search says it has a delicate flavor and a floral smell, that must
explain the flo...
Posted in thread: Impatient Manís Mead? on 11-22-2012 at 04:40 AM
I havenít been able to do any brewing for the last few years because of babies but Iím looking
to get into it by making my first mead. The only thing that makes me a bit leery is that
recipes Iíve see...
Posted in thread: white labs on 04-17-2008 at 05:06 AM
In the future make starters with liquid yeasts, especially with lagers and big beers. Making
starters is annoying so I generally use dry yeast whenever possible since its easier.
Posted in thread: Bottle conditioning/storing temps? on 04-17-2008 at 05:02 AM
Not all beers are good for aging, low alcohol or low hop beers will get funky and with certain
flavors will get lost (hop aroma, some yeasty flavor like in a white ale...)