Recent content by Thomasaug

Hey, Three years ago I made some blackberry mead (real blackberries and juice). Then I got distracted by life. I have it in the primary fermentor and never bottled it. The temperature has been stable in a closet in my home. I know mead takes a long time to ferment but do you think...

Hi all. I have an Northern Brewer Oud Bruin Kit that has been in primary for 12 months. Getting ready to consider bottling it but was also considering making a blend. Wanted to hear other people's suggestions and had some questions. My all time favorite beers are from the Rodenbach family...

I purchased a thirty minute mozzarella kit, but had difficulties with making it. Before I progress further with a hobby that I have spent lots of time considering entering, I want to see any advice on what I may have did wrong. Basically, I followed the instructions included in the kit. The...

Thanks for your replies. Federweisser is effectively the German version of Sturm, from what I've gathered. While you are stating that it doesn't keep, and is really a seasonal treat as a result, you can find it in bottles (though expensive), so I wonder how the manufacturers effectively do it...

I just returned from a trip to Austria and Italy. In Austria, it is Sturm season. Sturm is a young austrian wine that is fermented only slightly and is therefore very sweet. I doubt it has much of an alcohol content to it and is slightly sparkling. Although it doesn't pack quite the...

Well, it's been nine months on primary. Not too much longer. Considering moving it to secondary now, or to wait awhile longer. The oud bruin doesn't have much of a pellicide but does have a thin layer on the top. It looks clear and delicious. Still debating the raspberries and the...

I have lots of experience brewing, but little with cider. I made my first batch in April, but never bottled it. It's been in the primary and am worried that after 5 months, it is not going to taste so great. Am I just nervous for no reason? Planning on bottling today.

Drinking it is the only way to tell and I will give it a try. Just hope I don't lose my vision.

Found out my landlord is raising my rent by $200 a month. This a year after it was raised $250 the year before. It's just too much for me to pay and I have to move. Problem is I have been aging a Oud Bruin beer since Dec (the end of the month). Its been five months and I will have one more...

I found two bottles of Fullers Vintage Ale, one from 1999 and one from 2001. Still perfectly sealed still present. Any danger in drinking a beer this old? Found it at my parents from before I moved away after college. Considering popping the top, but still a bit nervous.

While my two fermenters are bubbling away (an Oud Bruin and a cider), I'm planning on brewing my next beer and would like some recipe suggestions for my research. Oh, and I can only make ales (no lagers) What I'm looking for is a dark beer that is high in alcohol (basically a sipper)...

Well, I never put in the peppercorns, but did make the Kiwi Hefeweizen. Just sampled the first bottle today after 3 weeks in primary and 1 week bottle conditioning. The Kiwi is not noticeable but the beer is lite and citrusy. A sour flavor comes through that I hope will age out and mellow...

Splenda as an unfermenatable for some sweetness. Heard a half a cup is a good amount as a back-sweetener. Oh, and didn't boil either. Hoping for the best, and planning my next brew.

Well, added two pounds brown sugar and 1/2 cup of splenda, as well as the raspberries. Fermenting away. Heard this will be a slow fermentation, so I will wait and see. Thanks for your help.

Was going to add some sugar to raise the Alcohol content a bit. Is plain white sugar ok to add and how much is recommended?