Recent content by BrewerJosh

So far I've done a jalapeno mead and a habanero mead. The jalapeno come out without any heat what so ever and had a very peppery taste. I myself am not too fond of it, but my friends really liked it. I kicked it up a notch with the the habanero mead and tossed in the pepper with the seeds and...

I've done a jalapeno capsicumel before, and it turned out peppery (just like the jalapeno) in taste and smell. My friends really liked it, but there wasn't any of the heat of the pepper in it at all, which is what I was going for. I just dropped a cut up jalapeno, with the seeds and pith...

OK so no more nutrients, I'm glad that I asked as I may have put some in otherwise. The temps should have been consistent, when I first started this it was in the room with the furnace cranking out A/C. And then it was moved into a closet when it came time to turn on the heat. So it would have...

I started this mead back in July of 2010 using a recipe I found in a cheap discount bin book. Water to 4.5L 1.5kg honey 1 tsp acid blend 1 tsp yeast nutrient 1 packet champagne yeast (EC-1118 I think) SG: 1.118 This was before I found home brew talk and have since learned...

It sounds like this won't be an issue for you, but make sure that you like how chillies/peppers smell and taste. I tried making a jalapeno capsicumel last July after reading the below thread on a habanero one. And it turned out OK, but the nose and taste is all pepper with no heat whatsoever...

Yeah, I've only ever done gallon batches before and had no idea how much 60kg of honey was going to be. Here I thought that it was going to be a huge amount and they turned out to be in 15kg 1-2 gallon containers. He saved me the 30kg that we agreed upon during the brief conversation we had...

So my friend that works in food science just contacted me and asked if I wanted 60kg of honey... I told him I couldn't possibly use it all, to which he said to pick him up after work and to take what I wanted. Now, I have no idea what kind of honey it is. But assuming that it's at least...

That's what I was wondering, and it is part of the reason that I switched to the 71B. I heard (I think here) that it was good at MLF and wanted to give it a try.

@Pappers: that sounds really nice, when this batch was finished I went out and picked up a bunch of the commercial ciders to try along side it. Magners ended up being the one that I liked the most. I think that I'll give this a try next time, thanks! @oldmate: that's what I was looking for, thanks!

So I was trying to come up with a quick, no age, sweet, and carbed cider that would be easy to make and drink. 1 can apple concentrate 4 cans Allen's apple juice (4.2L) Nottingham yeast. OG was 1.054 - 1.056 (I think, can't remember) I mixed it together and left it for 2 weeks, at...

From what I've read in other posts it's best to ferment within the temperature tolerance of the yeast you're using. Otherwise the yeast could end up giving off flavors. Check the manufacturer's website for the yeast and try to stay in the range that it gives.

@beninan - I didn't know that it was possible for such a skin to show up like that. When I first saw it I was wondering about pitching it, but figured that I would wait and see and post here first before doing anything with it. And thanks for the welcome! @Yooper - Aye, I don't know what I...

So I started some home brewing in the summer and one of the projects that I took on was a small test batch of Apfelwein. Here's the recipe: 4.5L jug 4.2L of Allen's apple juice 200g of suger (i think that it was turbinado, my notes are lacking on this...) pitched EC-1118 and fermented at...