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In the beer world we call it trub. You can call it scum, lees, whatever you want. I think you'll be fine once it all settles out.

Like sugar, there are different levels of caramelization. I usually take mine to about 250º F for best results. At that point, I get a dark caramel flavor, something like a dark caramel See's candy, and a toasted marshmallow aroma. I think it's all up to the meadmaker. I have yet to "boil" honey...

I have a half gallon mason jars full of sweet cherries and bourbon. It's been sitting for about 4 weeks. I sampled a bit, and it's terrible. I suggest adding each separately to better control the flavor. Add your bourbon to taste then let it sit on some crushed cherries and oak.

I use an aquarium/hydroponics chiller with water, able to get interior fermenter temps into the upper 40 degree range. A good chiller is around $350

Ikea.

Stabilize it, then add about a half cup of frozen apple juice concentrate with a bit of brown sugar. Yes, it will taste like beer. You're right on the money for a nice British dry cider. I use Nottingham specifically for my ciders. All I do is ferment 5 gallons of apple juice with about 2 pounds...

Yep, count me in please!

My twins, pictured in a post above, are temperature controlled. I use a hydroponics chiller (under $400) to circulate chilled water between it and a small cooler. I can circulate chilled (40º F) water through the two immersion chillers via pumps, plus each have a heating element under the...

Here's my twins. SSB4 by JDWebb posted Sep 10, 2018 at 11:03 AM

Here's the twins.

The twins.

I love anything with bourbon, more bourbon, and some bourbon in it. Anything. Here's part of my bourbon shelf.

My experience with pumpkin has been just dumping a couple cans of organic pumpkin into the boil didn't do anything but add a creamy mouthfeel. I think a better raw pumpkin flavor comes from roasting a whole pie pumpkin or two chopped in about 2 inch chunks, then letting them sit in secondary for...

Try using Cruzan Black Strap Rum also, makes good extract!

2- in one day. That's why I order 3 at a time when I break one. My stash so far? - 7.

I started out with a coleman cooler and making my own block ice using 2 gallon tupperware containers. Submersible pumps fed the two immersion chillers and I was able to maintain a 3 day ice schedule. Then I invested in a Pelican cooler, ($300) which kept the water chilled for 7 days, still...

I use a water chiller I got from a hydroponics store. It chills water down to 40 degrees at half the cost of a glycol system.

I may do that with this batch.

It's an intense undertaking mostly because of the expense. If you already have the honey, not so much. You'll invest at least $150 or so in the cans of juice and puree. I can say this, the one I have aging right now tastes amazing. It sort of mimics a port, has a nice round flavor, good finish...

I never used 1118, however, I know according to Lallemand it is more of a white wine yeast. Wyeast 4946 is more of a red wine yeast, hence my choice. Seemed logical at the time. If you intend to do this project, keep in mind it's pretty intense and requires constant monitoring. With the...