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11-16-2011 12:03 AM


  • Red River (of the North) Valley
  • Skiing,fishing,hunting,cycling,and... well... homebrewing ;)
  • Band instrument repair technician
  • Brahms, Beethoven, The Eagles, AC/DC, Jazz
  • Shawshank Redemption, Butterfly Effect, Back to the Future trilogy, Star Wars (4-6), Star Trek IV: T
  • Battlestar Galactica (reimagined), Star Trek (TNG and DS:9), Dollhouse, Dog (and Cats) 101, 30 Rock
  • Ender's Game, the Harry Potter series, the Fellowship of the Ring triligy, 1984, Fahrenheit 451
  • Well, I've always loved trying to make my own food from scratch (ie sourdough bread). I never thought of brewing my own stuff until I saw an episode of "Good Eats" that showed how easy it is (for a LME brew that is). While I'm still living in a small apartment, I don't have the room to do 5 gallon batches, so while browsing on YouTube, I found these videos that lead back to This lead me down the path of doing 1 gallon batches. Between that, Jack Keller's sight (also 1 gallon recipes), and this site, I will have plenty of ideas for 1 gallon batches, until we get a bigger place (and hopefully convince my wife to let me have a brewing room!).
  • EdWort's apfelwein, kirschwein (aka apfelwein recipe using cherry juice), various ciders mixing different juices with apple juice (or using juice blends containing AJ), sour cherry melomel, 1 gallon version of Skeeter Pee (no room in the apt for 5 gallon version ><) and (when spring comes again) dandelion wine just to name a few
  • Joe's Quick Grape Mead, Sour Cherry Cider, Strawberry-Banana Melomel
  • Juneberry Melomel
  • Joe's Ancient Orange Mead, Experimental Cider #1 (cheap juice + honey), Experimental Cider #2 (organic unfiltered juice + dextrose)
  • No kegs :( Waiting to move into a bigger place before investing in the equipment.
  • Male
  • Married


  • Posted in thread: SWMBO Slayer - Belgian Blonde on 10-23-2011 at 01:43 PM
    I am relatively new to brewing and still learning the ropes. The question was simply out of
    curiosity-- wondering if my recipe software is off or if this is intentionally out of the
    guidelines.I think...

  • Posted in thread: triple threat mead. on 09-25-2011 at 03:19 PM
    Did you take a sip of the must/wort (heh what would it be in this case!) before you pitched the
    yeast? I'm just trying to imagine what flavors popped out.

  • Posted in thread: 막걸리 흰 불꽃 (White Fire Makgeolli) on 09-24-2011 at 10:57 PM
    So in the wine recipe section, this same recipe is still listed. However, the poster of the
    recipe added in bold type not to make this stuff because it came out really sour and to delete
    the recipe. A...

  • Posted in thread: What extra stuff do you need for wine compared to beer? on 09-24-2011 at 06:15 PM
    It depends on how much wine you want to make, really. For primary fermentation, regardless of
    your batch size, any food-grade bucket/container will work.I think the most important purchase
    you could m...

  • Posted in thread: If one were to not use Orange in JAOM.... on 09-21-2011 at 05:34 PM
    Joe also produced a quick pyment recipe (made with grape juice) that apparently comes out
    really good.I can attest to this. If your SWMBO likes a medium bodied semi-dry to sweet red
    wine (depending on...

  • Posted in thread: Bochet Cyser on 09-13-2011 at 12:55 PM
    Ok, thanks for the info! I was just curious more than anything about the hydrometer readings.

  • Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 09-13-2011 at 12:51 PM
    No, don't apologize! It was my fault for kind of being daft, thank you for being patient and
    clarifying.And definitely keep us posted about your fresh-pressed cider endevours!

  • Posted in thread: Bochet Cyser on 09-13-2011 at 02:14 AM
    While I would normally add things like vanilla, I'd like to enter this in competition (I have
    high hopes for it) and the cyser category is supposed to be just apples and honey as
    ingredients, so I he...

  • Posted in thread: Ready to bottle? on 09-13-2011 at 01:32 AM
    Okay, I will just let it sit on the sediment and forget about it until July 2012, while
    checking the hydrometer every so often. It's a good thing I've got other things to do while
    this one ages!Thank ...

  • Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 09-12-2011 at 10:20 PM
    Ok, that makes total sense to me now, thanks! So when you chill your bottles for a day or so
    before you pasteurize, I'm guessing you let the bottles come back up to room temperature before
    you proceed...

When life gives you lemons, make Skeeter Pee!