Recent content by TheRealJeanParmasanPI

I'm making a bunch of small batches of different flavours of mead to give out as holiday presents to family and friends. I made a big multi gallon batch of just honey, water, and champagne blanc yeast and am getting ready to rack it into single gallon jugs with different flavors for secondary...

Thought it would be a nifty thing to try. I have a batch of sweet mead going right now, thought I could get creative in secondary. Would it work if I just racked it over caramelized bananas, cinnamon sticks, and a vanilla bean in a nut bag? I don't want to use "flavorings." They always taste...

Update: bottled today! It actually came out really great, even a bit sweeter than expected! Calling it Red Eye (: the gf already ran off with a bottle, so we'll see if I can manage to keep one hidden for a few months and see how it ages.

Ah okay! I had waited a couple of days to do it, so I guess I'll just have to pick it up (: thanks!

Usually when I make a melomel I use cold pressed fruit juice. This time, I decided to use whole. I froze the strawberries first, then thawed them out and smooshed them up and proceeded with my usual routine. From What I've read, the fruit that floats to the top forms a "cap" that needs to be...

Hmmm I think I'll definitely take this quart jar advice for the second ferment. I've read the same thing about black pepper, that's what makes me SO nervous about it. I've read some saying don't use more than like three cracked peppercorns, and other sources saying to just dump in the two...

I've been doing this long enough to know that powdered spices are a no-no. I'm counting on the ancho chiles, black cardamom, and bourbon chips in the second ferment to add some smokey elements. Either way, it should be an interesting product once it's finished.

Yeah, I made a maple wine with just coffee and toasted ancho chiles last year. I did two batches to see how it would turn out, one with ground beans added and the other with straight up cold brew coffee. Both turned out well, but I preferred the one that I made with the cold brew, hence my...

Okay? Good thing none of my ingredients are poisonous? Lol

I will DEFINITELY heed that advice lol

I know, I get excited and have to reign myself in. But hey, the Egyptians used to pack their meads with all kinds of crazy spice blends. Why not?

Those are the major spices that are used on my favorite bacon‍♂️minus the orange, of course. I originally planned on making a tea bag up with the spice blend and maybe floating it in there for a month or so. But you think that would be too much? Okay, so maybe just do the coffee, maple, orange...

I'm actually getting ready to start an Acerglyn Tomorrow with black pepper, coriander, coffee, orange peel, and ancho chiles. I've been looking for a clear idea of how much of the black pepper and ancho I should be adding and whether to do it during first or second ferment. Anyone have ideas?

Also, maybe some toasted ancho chiles? And Cardamum? Am i overdoing it here? I can't really find a similar recipe.

This is my first go at an acerglyn, and I was wondering if anyone had any thoughts. I thought it would be fun to do kind of a sweet/savory thing. Instead of using water, I'm using Cold Brew Coffee. I want to get kind of a breakfast feel, so I'm doing the coffee, some black pepper corns, some...