Recent content by jrbaugh

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...