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  1. Hrahn1995

    Mint Hydromel

    WOW is all I can say, super crisp, nothing wrong with this mead, nothing to change except i need to stabilize it better. The ones that were back sweetened bottle bombed. Definitely a do it again kind of mead. Sadly its sister mead, the Orange Blossom Habanero after 15 months was spiceless, A...
  2. Hrahn1995

    Dark and stormy

    I have made ginger mead before, and I loved it. would definitely go great with some rum. I used 2lbs of wildflower honey and about 4-8tbs of dried ginger then some EC-1118 and nutrient. In retrospect I would just take a 1/4lb root and grate it then throw it in at primary and then more to taste...
  3. Hrahn1995

    Wheat Malt Braggot, Red Braggot, Spiced Braggot

    1.010 if i remember right. OG was around 1.096.
  4. Hrahn1995

    Wheat Malt Braggot, Red Braggot, Spiced Braggot

    I dont have the exact recipe with me its in the notes somewhere, but if I remember right. It went something like this 2lbs Wildflower Honey 1/2 lb Dark Malt Extract pinch of wormwood yeast: I started with a beer yeast if I remember right and ended with EC-1118 Caramelize the honey for about...
  5. Hrahn1995

    Wheat Malt Braggot, Red Braggot, Spiced Braggot

    Sorry for the delay. I havent gotten to taste them since January but when I did, I tasted the Rye and the Bochet The bochet was amazing. It fermented very cleanly and completely and wasnt particularly thick though I could tell it was of a higher alcohol content than most beers. The...
  6. Hrahn1995

    Meadery opening

    Im from Mt. Airy! (sorry that this is completely irrelevant to this post)
  7. Hrahn1995

    Bochet Braggot

    absinthe isnt bitter because wormwood is used in the mash but not in the distillate
  8. Hrahn1995

    Bochet Braggot

    Yeah worm wood is just indescribably bitter, i put about 1/12 of an ounce into a gallon of mead and let it sit with it the entire primary and that stuff (after 9 months of aging) mellowed out to about the level of bitterness you would associate with taking the strongest ipa you have had and...
  9. Hrahn1995

    Bochet Braggot

    its about a year since this has been updated and i am thinking of doing a burnt bochet that im calling Huginn & Muninn because i plan on doing caramelized Malt and Caramelized Wildflower Honey. The recipe im aiming for is something along the lines of 1/2 lb Caramelized DDME (add about a cup...
  10. Hrahn1995

    Mint Hydromel

    Well i bottled it about a week ago, and looked at it, 1 of the back sweetened ones bottle bombed while i was at work..... only pushed out the cork but still not gonna be a fun mess to clean up. have to finish the bottle, but not bad for a week old ;)
  11. Hrahn1995

    Wheat Malt Braggot, Red Braggot, Spiced Braggot

    Just bottled the Wheat Braggot and will post pictures when its ready in about 6 months. gonna take a while to age but i think it will be very good. the citrus notes are nice, and so are the flavors from the bavarian wheat yeast.
  12. Hrahn1995

    What are your seasonal meads?

    what kinds of flower wine are you making? and what are saskatoon berries?
  13. Hrahn1995

    What are your seasonal meads?

    Hi guys, 1 thing i have noticed is a lot of people do like one batch of a certain mead a year due to availability of ingredients. i was wonder what everyone's specialty or seasonal mead is? for me its probably my cyser and ciders in october, then mulberry mead in june when they ripen around me...
  14. Hrahn1995

    Blackberry Bochet

    update us. i love this idea, i will have to try it in blackberry season!
  15. Hrahn1995

    Tropical melomel recipe critique please!

    I like this my only suggestion is not to caramelize the honey, or if you do only very lightly. i dont think the caramel flavors will mix well for a tropical mead. maybe a banana foster kinda attempt i would caramelize the honey and oak it to simulate the rum (side note i may have to try that)...
  16. Hrahn1995

    Wheat Malt Braggot, Red Braggot, Spiced Braggot

    The wheat is going well, I think i should have increased the malt and decreased the honey because the maltyness is very light but noticeable. the sweet orange i put in there will probably take a while to smooth out in the aging process. I am also contemplating adding some cascade or czech saaz...
  17. Hrahn1995

    Advice on habanero mead recipe

    bit late now, but hopefully if i choose to do a batch like this again i will follow that advise. thanks!
  18. Hrahn1995

    Advice on habanero mead recipe

    oh yeah it was sitting on the chunks for a month and that made it fire, so its not sitting on them anymore, and definitely wont be bottled with them
  19. Hrahn1995

    Advice on habanero mead recipe

    Im making an update on my Habanero Mead with Orange Blossom Honey. its about 25 days in and i racked it to its secondary. Its very clear, and SPICY! Im hoping it will mellow out with some time but probably not. I added 1 whole orange Hab, and 1 w/o seeds to the 1 gallon batch. how much would you...
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