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Old 09-16-2012, 02:45 AM   #381
Brann_mac_Finnchad
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Apr 2012
, AK
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Quote:
Originally Posted by DisturbdChemist View Post
My Jalapeno cucumber mead 14.8%. It's awesome when I taste test it. Hope it'll do well in a competition I entered it. It's still young but I like it.
You suceeded with a Cucumber mead! You've posted the recipe, right?
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Old 09-16-2012, 03:03 AM   #382
DisturbdChemist
I'm drunk 60% of the time, all the time!
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Quote:
Originally Posted by tom_gamer

I don't know if I want to try anything that's not in mead terms. Lol
It's mead lol. The main fermentable is honey lol.


Brann_mac_Finnchad

No I haven't lol. What I did is basically steep a whole sliced cucumber and a few sliced jalapenos in hot water for thirty or so minutes. (Minus the seeds) Then remove them and stirred in the honey. Then I basically "dry hop" with chopped fresh jalapeno, no seeds, and cucumber for a week after it was done fermenting. I think I used 3.5 lbs of honey and about 5 total jalapenos and 2 cucumbers but I need to check the notes for a gallon batch.

You taste the sweet pepper with no heat and a mild cucumber flavor that adds refreshing qualities to the mead. The jalapeno is the main flavor but I notice the cucumber.

My dad and brother in law* actually liked it. I didn't back sweetened it and it has a huge jalapeno/cucumber aroma to it. Im going to make a bigger batch of it soon.
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Old 09-16-2012, 03:19 AM   #383
tom_gamer
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Oct 2011
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Quote:
Originally Posted by DisturbdChemist
My dad and brother in love actually liked it.
Brother in love? You got something to confess? Lol jk

 
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Old 09-16-2012, 03:55 AM   #384
DisturbdChemist
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*Law. Should I blame it on the auto correct or the 120 lol.
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Old 09-16-2012, 07:04 AM   #385
Brann_mac_Finnchad
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Apr 2012
, AK
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O'Rowark's Revenge capsicumel
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Old 09-16-2012, 02:56 PM   #386
delvorak
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Feb 2012
Columbus, OH
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Quote:
Originally Posted by Brann_mac_Finnchad
O'Rowark's Revenge capsicumel
That's an awesome bottle! Only thing I don't like is the screw top..

 
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Old 09-17-2012, 07:33 PM   #387
Beer_me_plz
 
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Jun 2012
Shreveport, Louisiana
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Quote:
Originally Posted by Native302
2 year old appfelwein

Appfelwein and cherry vanilla mead, both ready to bottle.
I have the same glass from your post. It says it's for whiskey but I think it's great for beer. Really concentrates the aroma.

 
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Old 09-17-2012, 07:35 PM   #388
Native302
 
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Quote:
Originally Posted by Beer_me_plz

I have the same glass from your post. It says it's for whiskey but I think it's great for beer. Really concentrates the aroma.
Yes, they are great.
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Quote:
Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 09-17-2012, 10:51 PM   #389
rideincircles
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Feb 2012
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Starting off with the basics at the moment.

2 gallons of JAOM
2 gallons of Joe's Grape Pyment
1 Blackberry JAOM (no orange or clove)
3 gallons of my friends JAOM
5 gallons of english Brown ale

Gonna do a 3 gallon batch of a proper berry mead with real yeast next and possibly a raspberry JAOM.

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Old 09-18-2012, 11:40 PM   #390
Onihige
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Oct 2011
Sweden
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Cinnamon Cyser, using baking yeast. Suprisingly tasty, especially after my first experiment with baking yeast. I doubt even prison inmates would've drinked that! :P

One is fizzy, other is still.
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