Recent content by xilosen

Yeah, that's what I was thinking. Starting with an extract and work my way up as I get familiar with each process and piece of equipment and until I can get a full setup going. Luckily I'm in Austin and we have Austin Homebrew which is an awesome homebrew store. Fair prices and has everything...

So I went ahead and picked up everything. He included some stuff not listed like a bottling bucket w/ spigot, prechiller, and some other stuff. I figured I could have went cheaper, but people usually end up upgrading anyways. So for the price, I might as well. I also got money from work to cover...

I bought 3 bottles of Iron Throne ale only to find out blonde ales reminds me of the crappy bottom shelf mass marketed beer. :(

Was debating cause I had other stuff to buy (need to buy some house stuff). Said screw it and sent the guy an email see if he still has it lol.

So I've been wanting to get into homebrewing for a while now (I currently do mead and wine), but there being so many methods to brewing, I've held off from being confused on what to do. However, I stumbled upon a recent post selling the following equipment for $750. 10G Blichmann Stainless...

Blackberry vanilla mead I made back in March. It slightly carbed in the bottle. Turned out amazing.

Well after 6 months I bottled it and cracked open a bottle for my birthday. Wow, what a difference. It no longer tastes syrupy at all and is pretty smooth. My other variants are pretty much transformed the same. The cherry pineapple I made smelt and tasted really antiseptic/hot for the longest...

I just bottled mine still yesterday. Tastes amazing heated up.

Since people were asking about the taste, to me it tastes similar to Woodchuck's Fall Cider.

How do you even hold that? :confused:

How long should this stuff age for?

Shouldn't JAOM be entered as a metheglin?

Kinda put off by making mead given how this was supposed to be great and turned out crap. Don't want to waste more money and time for the chance of it turning out crap. Mead isn't cheap to make. :(

I made a blackberry and something else forgot off hand. Blackberry is somewhat less syrupy tasting than the original but they are all still syrupy. I used the same bread yeast in all.

It's 3 months old and sat in 77F environment. Fruit has dropped. It's finished fermenting. Not sure what the SG is atm as I don't have a thief and tube.