Recent content by chippermonky

Nope, I just used what I had laying around. Though I made a point of using the bread yeast since I love encouraging people to make grocery store homebrews. Of course, there's no reason for me not to do this 100 times over with every yeast I can get my hands on :). Is nottingham suppose to be...

That was the classiest bottle I had laying around.

That's funny because the only time I use wonderful LA tap water (honesty, really not as bad as you might think) is when I'm too lazy to go out and refill my filtered water.

I will keep this updated! Bottling and tasting again in a week or so. Will probably do a side by side tasting after a month of aging and again after a year of aging.

Clear winner right now is the D47 and I think may be a good choice for immediate consumption although I'm doubtful it'll pick any particularly impressive flavors with age. I've made previous batches using the EC-1118 and wild and the bread yeast one is surprisingly similar to one I made with a...

Preliminary results (2 days in): EC-1118: tasted, most bland of them all. A little spunky. D47: tasted, sharp (acidity and effervescent). Most fizzy when poured. Apple flavor most notable. In fact... It really not that diff than sparkling cider. I can see why this is cider yeast... Bread...

Since I started homebrewing I've learned 2 things 1. The fermentation process and yeast used has a huge influence on flavor 2. At 8 bucks a gallon for the best apple juice already in a glass jug that is perfectly good for fermenting (add yeast and put cap slightly ajar), there's basically no...

So I just had to go make another gallon before I visit my parents next week. Changed the recipe slightly: :13AL wild sour mead -contents -about 500 ml OB honey -5-10 cloves -10-20 saffron threads -about 1 tbsp of brown rice green tea (fancy stuff from nijiya) steeped in hot water (liquid...

Boiling should get of the chlorine. It will also evaporate over time if I'm not mistaken.

I made this tiny batch about an year ago when I first started homebrewing and just finished reading Wild Fermentation and was getting real experimental. It's a naturally fermented mead w/ spices. I used a wide mouth vessel with some cheese cloth over it. Needless to say (unless you're me one...

yeah, the entire pith was a mistake. It makes the mead taste like pith, not just bitter. I'm hoping that's just in my head/it will go away with age.

Hey everyone, my first post. I've been lurking and brewing for almost a year now though. A while back I made a gallon batch of mead with a the juice of a single grapefruit, peel and juice of a cara cara orange and persimmon. Aged about 5 months, it was fantastic granted we drank it after...