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Huh....Let me know if Filo's decides to start carrying supplies.

Gorgeous. And i love those small bottles, too. The labels are fantastic.

Letting the entire batch age in whatever container you have chosen under an airlock for awhile before bottling it. eta: I haven't made that particular kit. This last year I did order and make the Oregon Pinot Noir and two of the Pacific Quartet kits. All three are excellent so far.

Can someone describe the flavor profile on this to me?

My first batch of mead. It's in the glass on the left. We bottled it in grolsch bottles and I'm pretty happy with it.

Latest Dragon's Blood labels:

That particular yeast does ferment a bit slower than EC 1118, but it also likes a bit warmer temps. Also, did you add any pectic enzyme? Hibiscus can get a little gelatinous.

It takes as long as it takes. Winemaking is for the patient and lazy. You have cinnamon and chocolate, as well as boiled fruit. I wouldn't be looking at a totally clear wine anytime this year to be honest. So you pureed some of the fruit and boiled it with the other fruit. Did you add...

Here are the latest labels. I really need to get Manthing to make me a generic label that I can slap on anything and just write out the specifics of ABV and type, etc.

I'm in that area but I am primarily a wine maker. Manthing has been wanting to ease into beermaking. I'll let him know about your page.

You may want to check your notes. 1.096 is more a beginning gravity measurement. Anything under 1.00 is usually an ending gravity measurement and some backsweeten to 1.01 or so. Pour yourself a glass and see what impressions you are left with. If it just tastes flat and needs a little...

What do you not like about the taste? There are all sorts of things you can do to tailor the kit to your specific tastes. Personally, I would make the kit as is and during secondary, add fruit, additional tannin, raisins to improve mouthfeel, any extracts, etc. I did something similar to a...

Now my interest is piqued. I've been interested in finding an absinthe recipe for quite a while now. Also Ouzo...I feel queasy just reading that. Last time I had it I was completely shoved under the table by a greek grandmother at a restaurant in Colorado Springs. That was not a pretty...

So...in the future, probably mix the water/alcohol first, then add the vanilla beans? Or would that not make any difference?

This isn't a brewing issue per se, but a cursory google search didn't yield much information. Back in December, I decided I wanted to make homemade vanilla, let it age for a number of months, then give out as gifts for Christmas 2014. I bought a large bottle of Everclear (1.75 liter I...

What a fantastic opportunity! I'm in.

....that sounds....intense... You could probably call it Cocaine. I'm betting it would numb your mouth!

It'll be interesting to hear how the prickly pear flavor will fare when paired with the other fruits. How is your other batch coming along? Mine is still quite green/hay tasting, though I am aging it for awhile before I backsweeten.

Orange and clove is probably a better pairing than peach/clove. Peaches are wonderful but could very easily be drowned out by the clove. If you are dead set on it, I would probably use about twice as many peaches as you think you will need, and less than half of the clove you think you will...

Yes, I believe it tops out around 12%. It's settled then. I will add 7.5 lbs of honey and see where that puts my hydrometer. I've noted with wine that if I aim for a finished alcohol percentage around 10% it clears and is drinkable much sooner than 13-14% so I'll keep that in mind with this.