jblaschke

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Join Date:

07-05-2010

Last Activity:

12-09-2016 3:03 AM

Likes Given: 3

8 Likes on 6 Posts 

    ABOUT ME

  • Homebrew (duh),orchards,passion flowers,astronomy,photography and a little bit of carpentry/woodworking.
  • Director of Media Relations. Also a writer of science fiction and assorted nonfictions.
  • Jayme Lynn Blaschke
  • The Kinks, Billy Joel, Pink Floyd, Johnny Cash, Ray Charles, Wagner, Stan Getz, Count Basie... yeah, that's kind of a diverse list, innit?
  • The Adventures of Baron Munchausen, The Empire Strikes Back, Apollo 13, The Lord of the Rings (except for the stupid stuff Jackson added), The Dreamers, Spirited Away, James Bond series...
  • Farscape, Babylon 5, Game of Thrones, Rome, Star Trek/Next Generation/Deep Space 9, King of the Hill, Futurama
  • The Lord of the Rings, Moby Dick, A Canticle for Leibowitz, Her Smoke Rose Up Forever.. geeze, too many to list.
  • Way back at the dawn of history, my future wife and I were in a Dillard's department store filling out our wedding registry. I saw a 6 gallon Mr. Beer homebrew kit. She absolutely did NOT want Mr. Beer on our registry, but relented after I pointed out that of the 198 items on our registry, I had picked out exactly zero.rnrnThe next day, that Mr. Beer kit was waiting for me when I got home. :-)
  • 3 gallons BOMM
  • nothing at the moment
  • ice wine metheglin, nut brown ale
  • Male
  • Married
  • New Braunfels
  • Texas

LATEST ACTIVITY

  • Posted in thread: Bray's One Month Mead on 12-09-2016 at 03:03 AM
    Less than 24 hours later sg reading is 1.004. Temperature of must is 69F. Citrus still
    predominates the taste, with some yeastyness creeping in. It's a little hot, with a faint hint
    of fusels. I guess...

  • Posted in thread: Oak Aged Mead - Tastes like Bourbon! on 12-08-2016 at 08:45 PM
    Why not heat the honey? Ive made juice meads and cook with honey at 175 for 45 min turned out
    fine. 13% just wonderingHeating will destroy many of the unique flavor/aeromatic elements of
    honey. The s...

  • Posted in thread: My first mead: A tutorial of Mistakes. on 12-08-2016 at 08:29 PM
    Ha ha! You're lucky you've found these forums, Jarik--I was trying my hand at mead for a decade
    and produced enough Listerine to give Johnson & Johnson a run for their money! Some of the
    stuff I made ...

  • Posted in thread: Bray's One Month Mead on 12-08-2016 at 02:24 AM
    Bang! Zoom! This yeast is fast. My sg reading tonight was 1.020, meaning the must hit the 2/3
    sugar break of 1.027 this morning sometime. I degassed and pitched .75 tsp of DAP--getting
    close to that 9...

  • Posted in thread: Bray's One Month Mead on 12-06-2016 at 03:10 PM
    Hit the 1/3 sugar break yesterday with a 1.054 sg reading. Gave nutrient additions of .75 tsp
    of DAP, 2.25 tsp of Fermaid K. For the record, I pitched Friday night around 11 p.m., so I hit
    the first s...

  • Posted in thread: Bray's One Month Mead on 12-05-2016 at 10:55 PM
    I'm glad to hear you are enjoying the recipe. The BOMM was born in Texas (I'm north of Dallas)
    so you should be fine. If you need metheglin ideas, check these
    recipes:https://www.denardbrewing.com/blo...

  • Posted in thread: Bray's One Month Mead on 12-05-2016 at 08:57 PM
    Whew! This is a loooong thread to read through! I'm only at the halfway mark, but decided to
    cut to the chase and add my post.I came to mead making via homebrew, and for the better part of
    a decade I ...

  • Posted in thread: How Many Gallons of Mead 2016! on 12-04-2016 at 10:49 PM
    +3 gallons BOMM3 + 1107.5 = 1110.5

  • Posted in thread: making a nut flavored mead on 11-30-2016 at 09:21 PM
    Coming to this late, but seeing as how chestnuts are so starchy and sweet, once roasted, might
    you grind them and then sparge as one would with malt? That would, in theory, release
    additional sugars a...

  • Posted in thread: Mustang Grape Pyment on 11-30-2016 at 08:05 PM
    Some folks use mustang and muscadine interchangeably, but they're two very distinct species of
    grapes. The reason why your flavor is so thin is that you've diluted way more than necessary
    for muscadin...

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