Recent content by Tom128

Broccoli is probably my favorite vegetable but just reading the title nearly made me sick to my stomach lol. But hey, why not try it?

Yep. I have not tried it but I have been wanting to, I just might now that I am thinking about it. I believe you drop it to a temp so that a thin layer of ice forms on the top, and you just keep removing that over and over until you get a strength you want.

If you are referring to the safety of drinking it, you can drink a mead (or any brew I believe) whenever you want. You can drink it 24 hours after you pitched your yeast. Now whether or not you'll enjoy it...that's another issue :p

I don't think there is any way to get to 25% with normal fermentation. You would have to luck out and get the Spartan Warriors of yeast for that. There are some that can get to 18% or so though. Beyond that you would need to distill or freeze-distill to try and get higher.

Attenuation is a percentage of the sugars that the yeast consume when it's finished, calculated by (OG - FG) / (OG - 1) * 100%. So if the OG of a mead is 1.080 and it finishes at 1.010 the attenuation is (1.080 - 1.010) / 1.080 * 100% = 87.5%. This math is usually fine for lower ABV...

I bottled this stuff a few days ago (Friday 8/23) and let my friends drink two of the bottles at my gathering the day after. Both bottles were gone in the first hour or so :D I could tell it needs to age but it was still pretty good and a big hit. I do have to admit that I sweeten it with the...

Okay...I'm not allowed to post my experience with the recipe if it's not positive? No need to belittle about lack of research. I was fully aware of the bread yeast. That wasn't my point, my comment on the bread yeast was a side comment... My point was that the mead cleared very nicely but the...

So I feel compelled to share my experience I had with bentonite, as what has happened versus what I was expecting were far different. Back story: I made some JAOM and I did not have a good time with it. It was easy to make and cleared up real nice, but when I went to bottle it the oranges...

Is it normal for the oranges to disintegrate when you make contact with them? I went to bottle once mine cleared and a huge sediment cloud game off of the oranges one my racking cane touched them. It was so thick I put it into another carboy. I admit I have not read this entire thread but I...

I am not a fan of JAOM like others it seems. I just got done with my first batch and while I enjoyed the simplicity I don't know if I will try it again. The orange pith taste is just...I can't even come up with a word for it...astonishingly, or offensively overpowering? It's not just strong...

I have used packets of bread yeast to make nutrient out of curiosity. I boiled them in a bit of water to kill them and put that in. I did that in a red wine that finished a few weeks ago, and it was a pretty tasty wine.

Is it bad that even though this thread was written to say "this tastes bad" but I now want to try it?

I could earn a lot of brownie points with my girlfriend if someone could come up with a recipe for this and I brewed it right :D It is an interesting taste, like muscato but far more...juice-like?

This stuff improved in flavor significantly in just two weeks so far, it's impressive. It was a bit too intense alcohol/less apple flavor but I just drank some and its getting quite nice now. The bottle I drank was also bottle carbing for just 5 days but it already has a nice amount of...

I am new to brewing so I could be far off in the conclusion I have drawn on this but here is my tip for adding concentrate instead of some type of sugar. I wanted to know a quick way to substitute more concentrate for less sugar in some recipes I have seen. Most recipes I see call for 2 cans...