Recent content by mentelope

I don't particularly care for extracts, but I have made vodka infusions with nuts. I used 5 ounces of roasted, peeled, crushed hazelnuts in 6 ounces of vodka. Let sit for a week or so, then taste it. It should be pretty nutty. When ready to bottle/keg, I took several 1 oz samples, and added...

I've been looking for a recipe that actually uses hazelnuts. I like getting nutty flavor from malts, but I want a hazelnut punch from actual hazelnuts this time. I don't see that in anything above. Of course, my wife often claims that I'm blind... Also, I rarely find the flavor of extracts to be...

Apple wine in the US is typically hard cider fortified with cane sugar or other fermentables to be stronger, like 12-14% ABV, while hard cider is usually 5-7% ABV just from sugars in the apple juice. Apfelwein is a German beverage that is basically just like our hard cider, around 5-7% ABV.

Those pesky refractometers! I made the same mistake after getting my refractometer. I love it for pre boil gravity and original gravity, then ya put it away til next time. I haven't used a secondary for quite some time. Read Yeast, by Jamil Zainasheff, and you'll probably stop using a secondary...

I've been brewing 5 gallon batches with a 7 gallon pot for 15 years. I bring it right up to 6 gallons, then watch it closely for the first ten minutes or so of the boil. I start on very high heat, and as I approach 200°F I turn the heat down and reach the boil slowly from there. Once I hit the...

I've made this several times. SO easy and SO tasty! My friends ask for it. And I've made it with lime aid too, which is very delicious. I calculated the ABV at @ 9%, but it goes down easy. Careful with this one.

Sounds good to me.

Count me in!