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1.000 is not really sweet. How does it taste? If there is some residual sugar it will probably add to the flavor as this can be very tart and acidic when dry. Although good to drink as is, my neighborhood loves it mixed 50/50 with seven up on a warm day. So if you have a bit of sweetness...

Time to change shorts after that ride.

How is the recipe input? is there a download from BeerSmith? What do you do for a day job? Serious process engineering on display.

My wife's as well

nice beaver

Back in the 70s, well before I was old enough to drink, my father and I made a beer like that. Can of malt extract, water, bread yeast, and for some reason he said we should also slice up some potatoes to add to it. Put it all in a 10 gal crock, add 5 gal or so of water and cover with a dish...

Just think of the head you will get

Joe's Ancient Orange Mead

Thanks for the info. I didn't realize a dried grape was marketed as a current. I have both black and red current bushes as well as half a dozen varieties of grape vines. But you post sent me to Wikipedia https://en.wikipedia.org/wiki/Zante_currant

Bottle conditioning will be difficult. One reason for using bread yeast is that it stalls out (dies of alcohol poisoning) at a fairly low level thus leaving unfermented sugar in the finished product. So adding priming sugar will just add more sugar that can't be used. If you were to add a...

First currant are not grapes, they are a separate fruit. But now that I am done being a botanist, yes, use the currants, they will be fine at providing the nutrients. Most any dried fruit will work or yeast nutrient as far as that goes.

Glenn, Great to see one of your posts. Blessing to you and may this Christmas be a good one.

Perhaps the Pedio does not do as well as a Lacto. My sourdough bread is not as sour as many I have tasted. But there is both Pedio and Lacto, just more Pedio.

No, do not drink it, totally unsafe. Send all bottles to me for disposal and I really want to try something like that.

How long did you ferment? that "final gravity" sample still has a lot of yeast in suspension so may not be done. I would be worried about bottle bombs if you have already bottled.

Although the initial post was April, I had brewed this on Jan 19 so would have bottled in early Feb. As of April it was not showing sour notes but was by June so about 3 to 4 months of stable flavor before the Pedio really started to show up.

The final results are in. The analysis of my sourdough is Yeast Saccharomyces cerevisiae (strain 1) 72.57% Saccharomyces cerevisiae (strain 2) 27.03% Kazachstania humilis (strain 6) 0.23% Kazachstania unispora (strain 1) 0.18% Bacteria Pediococcus sp.1 93.30% Lactobacillus sp.7 4.79%...

I used to ride my bike about a half mile to the store to pick up cigs for my mom. I was 8 when we moved so I had to be only 6 or 7 when I started doing it. No questions ever asked.

Welcome. I drive past Ogallala a couple of times a year so it you get a brewery going I will stop in. The NE brewery world is growing fast but still under served so probably a good time to jump in.

I like both. But I prefer a bit younger when it still has a bit of spice.