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I meant to take it bone dry and backsweeten. I chose those for flavor. Thanks though.

[email protected] is a guy from Mountainberg that sells the best honey I've ever had...it was from some beehives near the strawberry and blueberry farms there. Pricey, but good. I paid 12.50 for every three lbs of honey. And he cut me a deal to get that price. The honey I will be using...

I have been trying to go to one of their meetings, but through some odd coincidences I am always too busy to go. I guess my "project" will be more of a wine with honey instead of sugar, and not a mead. All I really did was take a concentrate wine recipe and remove the sugar and add honey and a...

Yes, Fayetteville, AR. I don't know if it really qualifies as a Group Brew, there are at least three people doing this recipe soon, some in Fayetteville, some near Little Rock. Basic Recipe: uses 14 cans of white grape concentrate and 4 lbs of honey along with some toasted oak put in at the...

Myself and some of my friends are brewing a white grape concentrate pyment and oaking it. We are shooting for something similar to a Chardonnay. Will you guys look over this recipe and give me your impressions/critiques before we start this? The yeast we are using will be Premier Cuvee or...

Oaked Pyment

I also got very strong coffee aromas. Other than the difference in my expectations, it was excellent.

I really don't have to worry about temperature swings. My grandparents have a house that is underground and in the corner of the storage area this will be at stays slightly cool, but at a fairly constant temp (approx. 65 degrees). The best shape to store in this area would be a cube or...

I will soon be moving to another region of the country, and I have always wanted to make a time capsule. Why not combine the two? My grandparents live about an hour away and have a house that is partially/mostly underground. I plan on making a concrete sealed time capsule and putting a few...

Stupid question here, how did you get 5 gallons of wort? I only counted a gallon to mash and 2 gallons to sparge.

For an update, I added a few small pieces of food grade dry ice to the cider under airlock. The C02 completely scrubbed the smell away. Then I let it sit for a few weeks and bottled.

I am making a version of the Deception Cream Stout recipe I saw on here as my first All Grain batch of beer, and also as my first batch of beer ever. I am looking forward to the spiced cider and spiced orange mead (MAOM) that should have aged nicely by the holidays.

If you were to make a barrel of mead, when you were ready to drink it, would you have to bottle the rest?

Maybe, but the only areas I have trouble with are right next to the stamp area, and making a mask that tight around the stamp area then stamping in that area would be much more difficult than just using a paint brush to remove the small powdered areas before heat gunning it. Which I plan to do...

I'm not sure if we are on the same page about how I did this. I used a rubber stamp, a pad of ink, and a powder. Just like those glitter glue things kids make in elementary school, except the glue is put down using the rubber stamp, the powder is poured on, the excess is poured off, and the...

The etching is really cool looking, I just grabbed this to experiment with. I will have to get some of that etching cream next time I am at a store that has it.

The overspray isn't intentional, I just cannot figure out how to stop it. The embossing powder is really sensitive to static charges and I cannot figure out how to fix it and still have a spotless bottle when I apply the powder. You can remove the overspray after setting the powder with heat...

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https://www.homebrewtalk.com/members/jrbaugh/albums/embossing/1161-welsh-dragon-symbol/ Here is the first one I did.