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Yeah baby, keep 'em comin'!

While not a photo of a fancy electronic remote control fermentor or plastic bucket, nor a glass carboy of any particular size complete with airlock, this is highly relevant. This is our Consumption Jar at home. It is the aftermath of liquid refreshments typically consumed within our household. A...

AB, they ruined a great beer called Rolling Rock a number of years ago when suddenly craft beer started impacting revenues of big breweries. Then, in order to launch a "can't beat 'em, join 'em" campaign when they discovered they couldn't beat up on small craft brewers, they acquired and/or...

Holy crap! I made a cider and instead of putting the caramel in during fermentation, I added it as a back-sweetner, and it is amazingly good! And it sneaks up on you too:drunk: I used 2 cups of white sugar with 1 cup of Mexican piloncillo sugar, which is not brown sugar, but raw, unrefined...

Everything I've read about mead, if its clear, bulk age or bottle it. I made mine on 21/31, loos good, starting to clear, but have a ways to go yet.

Yeah, its on the shelf with the other experiments. I put it in the fridge for 2 days, took the airlock off and capped it. It's sitting on the shelf with the other 5 experiments. I release the co2 from it every couple days.

In fact, I think I would put a clove in a tea bag and dunk it in for a bit, then pull it out. Clove is very overpowering, I would not put it in a primary where you can't control it, I would wait until secondary.

I did a plain jane cider, backsweetened a bit with 1 can of frozen concentrate, came out good. I poured it off into 4 quart jars and run my experiments afterwards. In one jar I put a vanilla bean with cinnamon sticks, it doesn't taste like apple pie, it tastes good, but not apple pie...

I should sell the kit...Desktop Fermentors, I supply the honey, the spice, the bung and airlock, all you add is water and the orange you brought in your lunch. Instructions: Pour all the contents in the bottle, add water and orange and shake. Install airlock with clean water, tell the boss...

Yeah, I was a bartender in a dream I had a couple years ago, actually more like a nightmare. It's a bitch being retired, all this time on my hands and I spend it all with liquor. Glad you liked it.

He's right about the change in air pressure and temperature, I am watching the volume level in my 5 gallon carboy rise and fall. When we racked, we were about 5 inches from the bottom ot the first ring on the neck, so I added a bit of Chardonnay wine to bring the level to about 1 inch from the...

In honor of my dad, a survivor of the war in the Pacific in WWII, who was a lover of Jack Daniels, he would have been 90 on Lincoln's birthday next month. I put a JAOM together in his memory in a personalized JD bottle he got from the distillery some 35 years ago. Here's to ya dad!

I am getting ready to do the recipe as stated, was curious, I have Nottingham yeast, is a half packet plenty for a 1 gallon batch? Also, I don't intend on carbing the cider, the only thing I like with fizz is my ice cold beer. So pasteurizing really isn't necessary, I can bottle and submit to...

Apple pie usually consists of granny smiths and cinnamon, but like anything else, you can get carried away with it. I've made apple pies from just about every apple known to man, and always come back to a good granny smith for that down-home countryfied apple pie with white cane sugar and a good...

Those look good DwaynieAD. In my early mead-making journey, I'm more into experimenting, but it helps to know what works and what doesn't work. I watched a YouTube video of a guy who's name escapes me now, but he has won numerous mead competitions, and his best advice which sounds reasonable to...

No pectic enzyme or campden for the apples?

OK, so at 1.004, its tastes like crap. It's not a bacteria infected scientific government experiment bad, its a nasty bad. I've come to the conclusion I hate black currant juice. I put it in the fridge to stop the fermentation for a few days, Might try to sweeten it up with some of that Mexican...

Wife and I successfully racked our first big batch of mead this morning. Very simple recipe, 15 lbs of honey, juice and zest from 5 oranges, 8 oz of bee pollen, D47, nutrients first 3 days, and stirs, beyond that, left it alone since 1/5. SG was 1.111, FG at 1.000, and tastes like a fairly good...

Ummmm....this...is the worlds smallest active carboy. It has just over 9 ounces of back currant juice with 2 tablespoons of brown sugar and a pinch of Lalvin 1118 (happened to be an already open packet) The one next to it is one quart...lol