Recent content by Litoris

we also thought it was a little hot tasting when we bottled it. The reviews all recommended 3+ weeks bottle conditioning, so we plan on letting them sit at least that long, maybe more. We went with about 2 oz of Kraken and used oak essence -- just enough to add a hint of the smokiness to the...

I hate to be a necromancer, but this is EXACTLY what we're doing this weekend (even down to the brand of rum!) so I was curious how it turned out and how much you added to the gallon. We're using oak essence and have mixed it with the Kraken to determine how much we need to add just the hint of...

We've got some oak essence that we're going to use when bottling today's "rum runner stout" -- we'll be adding a shot of rum with a little oak essence to the gallon before we bottle it. If we like the way it flavours the beer, we might use a bit of it in the acerglyn. Looks like I don't have...

I am pinning that site to my "brewing ****" board, lots of interesting recipes there!

I had planned on just doing still, but we might end up doing half and half still and sparkling. I'll definitely post when we finish it to say how it turns out. I might start it this weekend, since no one has given me a reason to believe it isn't viable. We will be bottling 2 one gallon beer...

ok, I decided to dig up my notes: Bochet 1) 04/18/15 OG 1.075 (http://www.gameofbrews.com/brewing-bouchet-burnt-honey-mead-1393/) ~2.5 lbs honey -- commercial wildflower honey, London Ale Yeast, distilled water, left out spices, 1 tsp yeast nutrient brought honey to just the “toasted...

We ended up with honey soda when our bochet failed to ferment well. It was absolutely delicious, so we bottled it and added a smidge of honey to carbonate it. We will be trying another bochet soon, but I'd definitely recommend going that route if you make a honey soda. I think burning the...

ok, someone with more experience talk to me about whether this sounds viable and if not, why: 1 gallon Acerglyn 1.75 c light honey (probably clover) 1.75 c grade B pure maple syrup water to make up the gallon Red Star Pasteur Blanc (or another champagne yeast) Rack at 2-3 month...

Does the recipe call for leaving the flowers in the mix for the full fermentation? Also, how long does it call for fermenting? I worry about getting that "dirt" taste leaving the flowers in, was thinking I would make an infusion and use that

TBH, that is what I am thinking. The syrup is a super concentrate, so it has a lot of flavour. Also, back-sweetening, I can control the colour/flavour a little better.

I have a wonderful harvest of violets that have already given me jelly, syrup and an absolutely decadent liqueur, but I have been contemplating a violet wine. Thinking of making it similar to a dandelion wine -- has anyone had experience with this? Tried it? What was your recipe? How did it...

Has anyone tried a violet mead? if so, how did you add in the violet? We are thinking of adding in violet syrup (I just finished bottling some last week) at the beginning, but have also toyed with waiting and back-sweetening with it when we bottle it. Any recommendations/pointers/anecdotes...

Golddiggie, thanks for the very excellent information. My next purchase is going to be a hydrometer and a siphon. The recipe I used called for the honey and water to be boiled and suggests no more than 2 months fermenting. I've got some really great support here as several of my friends brew...

It seems every day I check on my mead I get more excited about it....already planning my next batch. I post pictures of it on my facebook and have several friends who've not had mead before anxious for it to be ready as they want to try it, planning a tasting party -- if it's ready -- in honour...

Thanks! I have several friends that have been brewing their own beer for years, so I have a ton of resources. Thought I'd come here for the info from other home brewers =D My second batch is looking good, plenty of happy yeast farts. My next purchases will be a hydrometer and then a bigger...