Search results

Where in Northern MN, if you don't mind me asking? I'm from Deer River.

Dracula's Treat?

After doing a little research, I think I am going to cut the cardamon down to 1 pod. EDIT: Maybe, maybe not. Maybe I will do just 1/2 tsp ground instead. Hmmm.

For sure. Not sure exactly when I'm going to brew, but I will. Let me know how yours turns out too! And if you have any more suggestions!

Yeah, might as well add it at the end of the boil. After a year, it's all going to be the same probably anyway. Glad I could get you excited;) I hope I remember to post back about how it turned out... feel free to remind me this time next year!

Kind of an educated guess -- it's not really cemented in yet. I'm not super worried about hitting a specific OG, just going for something above 1.080. I guess I could do the grape juice in the boil. That might blend the flavors better. Hmmm.

I'm I firm believer in reading less and experimenting more (well, after you have the basics down anyway). :)

Personally, I think you can reuse yeast as long as you want -- if you like the results.

That might be the more economical way to go -- I could always serve in a snifter and garnish w/ almonds and raisins.

Yes! Almonds! I knew I was forgetting something -- maybe add to the mash?

Glogg is delicious! And it will f you up! Thanks JonM, I was wondering about that...think I should go with the White Labs WLP007 Dry English Ale?

Anyone?

Hi, I apologize for my last post. So I want to brew a "barleyglogg" this holiday season for consumption Christmas 2012 (or whilst weathering the apocalypse, whichever comes first :rockin:). Glogg is a Scandinavian Christmastime drink made with red wine, aquavit, raisins, and spices. It...

I really like the Fibonacci. I'll try posting my question again in a separate post :)

I screw with everything. It's just my nature. :p

1

Maybe it's how I was raised or something, but I generally prefer the homemade version of whatever (beer, wine, bread, jelly, what have you) to the store-bought version. To me just the fact that it was made at home with care rather than in a factory seems to make it taste better. And it's twice...

Ok. Thanks! Good to know. So I can use my beer caps & capper to bottle my wine until I get my hands on a corker. :)

Bump. I don't think the OP's original question has been answered? Why it wine typically corked as opposed to crown capped like beer?

I would be inclined to say that this may be the case. Also, sterics may play a role. And doing GC on a batch over time sounds like a fabulous senior project for a homebrewing chem student! I wish I would have thought of that when I was in college (maybe I would have had I been brewing then).