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Just bottled some of my bochet that I did with a buddy last May. He's getting married today so I got all fancy for a couple presents.

Sounds good to me, I haven't decided what I will be growing next year yet. Going with a larger mix of peppers than this year

Unfortunately I made this when I was in my old apartment before I had my current garden, so the peppers were store bought. They were quite good peppers though, but given the taste of this brew I will be repeating this next year with home grown peppers.

Well I started at too high of a gravity when I should have step fed it instead. Since this was only 1 gallon and 2.5 years old I just said screw it and bottled it. Makes for an interesting mix with whiskey though

Posted my habanero/Serrano capiscumel already but here it is along with my bochet

Made up a quick label last night, thinking about gifting these so I think it classes it up nicely. Also that's the Irish whiskey I used to make a little cocktail with last night, worked beautifully

Just showing off: I brewed this capiscumel a long time ago but just finally bottled it tonight, it was only a one gallon batch. I transferred 11 gallons of bochet that a buddy and I brewed in June. That got me in a homebrew mood so I bottled this! Tasting notes: it finished way sweeter than...

This mead sounds like it's going to be legen... Wait for it...

Nothing wrong with adding honey. I say warm the honey up (in the container its in) just enough so it flows and then just gently pour it in, the yeast will find it. Of course you don't have to add it at all too. Or do as already suggested and rack onto the honey addition, but keep in mind any...

Sounds like it would be perfect for me (got a spare mason jar? :D)

Yeah all the major bourbon/sour mashes seem to sell a honey whiskey at this point. I'd bet I might actually enjoy a mead/bourbon concoction more than those though, since its probably not sickenly sweet.

I made a cranberry/pomegranate wine out of some trader joe's juice that my SHMBO loves. I added sugar in hopes of overpowering the yeast (this was several years ago and early in my brewing) to leave residual sugar but that damn yeast kicked ass and it went bone dry. She likes sweet, so that left...

Never boil juice, unless of course you trying to make jam

Almost no burn for me whatsoever. Very light vanilla on the nose at first, but it became more pronounced with time and aeration. The taste was incredibly smooth, not sweet but enough honey flavor that it tasted sweet? Hard to explain as it went <1.000 but didn't taste dry. Vanilla was so...

Beanilla.com has great products and great prices. I wouldn't use extract personally, but I was going to, it absolutely wouldn't be artificial. Mead takes too long and costs enough that it's not worth it to cheap out

So sad that I am just now getting back into brewing. I'm about to crack open my 08 Leap Year Mead and you guys did a mean that I'm dying to make anyways! So sad, I guess I'll just have to make it on my own down the road

My friend is coming over in half an hour to enjoy this brew. Will post up our thoughts!

Great news Sirthomas!

Matt, did yours smooth out a ton over time? All the flavor is still there for mine, but it is just incredibly mellow. Dwavs that's a beautiful looking carboy right there, I love that deep purple color

Sorry in advance for my answers: I do not know haha. I'll check back in the thread but I'm not sure if I noted how long that took for the berries to drop. Swirling is fine, but you might want to "punch" them down gently instead to prevent adding you much air as fermentation slows down. I...