Last Activity:01-14-2017 11:36 PM
Posted in thread: Tequila ale questions on 04-15-2012 at 06:16 PM
Having just finished an ale trying to capture the flavour of scotch, I figured I would try my
hand at capturing the "spirit" of tequila in an ale.(please forgive the pun, I couldn't resist)
I'm going ...
Posted in thread: Methods for straining? on 03-02-2012 at 02:15 AM
Currently I have an experimental nutella stout sitting in my carboy and, unlike most
ingredients, the hazelnuts are refusing to sink to the bottom. I already dealt with the hell of
transferring from t...
Posted in thread: Dry Rhodomel Critique? on 05-17-2011 at 06:08 PM
I did end up doing it. It is still fermenting/clearing, but it smells very nice. I used a type
of rose preserve, as well as a small amount of rose water. At first the smell was overpowering,
but a lot...
Posted in thread: fruit gruit on 04-14-2011 at 11:34 PM
Well, it has been a few weeks since bottling, and I would call this a succesful experiment. The
wormwood aroma is only really present in the first few sips, and seems to be carried away with
the CO2, ...
Posted in thread: Honey Apflewine on 03-11-2011 at 11:11 PM
4 1/2-5Gal unfiltered cider5lbs honey (any variety)Get 4 1/2 gallons of cider, unfiltered and
without preservatives is best, but juice or concentrate would work best. On LOW heat, warm up
one gallon o...
Posted in thread: has anyone used vintraps? on 03-10-2011 at 10:05 PM
I'm making a sparkling wine and I want to be able to get rid of the lees without all of the
work with degorgement. In the wine book I have the author mentions vintraps, which essentially
trap the yeas...
Posted in thread: Dry Rhodomel Critique? on 03-05-2011 at 02:53 AM
Well, the two places in town I was looking at didn't carry organic fragrant roses, so I'm
redoing the recipe. 2lbs wildflower honey8 fl oz rose petal preserve1tsp yeast nutrient1 packet
of champagne y...
Posted in thread: Dry Rhodomel Critique? on 03-04-2011 at 05:30 AM
I'm looking to make a dry rose petal mead that will finish in relatively short order for a
mead. Here's the recipe I'm thinking of using;2lbs Wildflower honey1 pint rose petals1 tsp
yeast nutrient1 pa...
Posted in thread: Priming with fruit syrup on 02-19-2011 at 12:47 AM
It's getting close to bottling time, and I am thinking of priming with the fruit syrup that I
used to flavor this batch. It's a raspberry syrup, 50g of sugar per quarter cup, and the only
Posted in thread: To all gruit heads on 02-13-2011 at 07:38 PM
Yeas, the sahti was flavored entirely with dried juniper berries that I crushed before adding
to the primary. For the recipe I used 1.5lbs amber LME, 1lb rye malt, .5lb crystal 100 and 1
cup of light ...