Just bottled four different sparkling meads.
dan6310 said:Here is my first attempt with a Raspberry Braggot. Very tasty.
Got 4 Demi John on Ebay for 99p.
Just racked 10 gallons of a basic traditional into secondaries today. Split it up into about 2.5 gallon batches and racked 3 of the 4 batches onto fruit. In order of appearance in pic: plain (no fruit), pineapple, sapote, strawberry.
Here is my Raspberry Braggot recipe. EnjoyPost recipe please. My next experiment will be a braggot.
Onihige said:Is that coffee in champagne glasses? Nah, it's just some chocolate braggot.
mooney said:Got 4 Demi John on Ebay for 99p. is a shame they are all the same colour. Add fruit in secondary. It like an air lock orchestra in the kitchen.
dan6310 said:Here is my Raspberry Braggot recipe. Enjoy
Dan6310
Raspberry Braggot
Specialty Beer
Recipe Specs
----------------
Batch Size (G): 5.5
Total Grain (lb): 21.000
Total Hops (oz): 2.50
Original Gravity (OG): 1.119 (°P): 27.8
Final Gravity (FG): 0.998 (°P): -0.5
Alcohol by Volume (ABV): 15.83 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 18.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
9.000 lb Golden Promise Malt (42.86%)
9.000 lb Wildflower Honey (42.86%)
1.000 lb Munich I (4.76%)
1.000 lb Vienna (4.76%)
1.000 lb White Wheat Malt (4.76%)
Hop Bill
----------------
0.50 oz Cascade Pellet (6.2% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Cascade Pellet (6.6% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Willamette Pellet (4.8% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)
Misc Bill
----------------
0.10 oz Irish Moss @ 15 Minutes (Boil)
0.50 oz Yeast Nutrient @ 15 Minutes (Boil)
48.00 oz Raspberry (Secondary)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with WLP099 - Super High Gravity Ale
Notes
----------------
3 liter starter of WLP 099
Add honey after boil when wort is between 90-100°F.
Ferment at 68F for 2 weeks in primary. Rack to secondary and add twice
frozen raspberries. Two 3 gallon carboys for secondary.
Leave in secondary at 60F for 2 months.
Bottle with 3/4 cup priming sugar and let sit at 68F for 1 week then
move to basement (60F) for 2-3 months.
Recipe Generated with BrewMate
huntingohio said:Brobi how do you like those buckets I have the same ones and I'm starting to fall back in love with brewing, much easier than 1 gal jugs
Cliclaste said:Started a batch of my delicious pumpkin ginger chai spice mead last weekend! So exited for this!
That last picture looks nasty! Lol
Brobi593 said:Prickly Pear Mead using mesquite honey bottled yesterday.
-Spiced Pumpkin Cyser. Hoping it'll be drinkable by Thanksgiving.
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