Cogswell
Well-Known Member
- Joined
- Sep 7, 2021
- Messages
- 67
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Worth saving for that long or just doing it for the sake of doing it?
It's a happy accident. I thought it was gone about 16 years ago but recently stumbled across one last bottle. I thought it might be nice to drink it over the holidays.
It's the best alcoholic beverage I've ever tasted without a doubt. No exaggeration. The honey nose is incredible. Pop the top off that decanter and it fills your nose at arm's length. All blueberry character is gone but the drink has massive body, I think due to the berries. It feels heavy and creamy in the mouth. The combo of knock-you-over honey aroma and full bodied creamy mouthfeel is wonderful and completely intoxicating, the alcohol not withstanding. Alcohol content seems to be high, more than the average wine.
The batch was very harsh and completely unpleasant to drink after 11-12 years. It seems that even the worst crap ages to magnificence if you're willing to wait 1/3 of your life to drink it.
I was totally clueless when I made it. There was little homebrew info on the Internet back then. The web was still a baby in 1995. Yahoo was king. Google wasn't a thing.
I threw many pounds of random wildflower honey from the local hippie food shop and a whole flat of fresh blueberries into a 5 gallon carboy, topped with water, and pitched a wine yeast. When fermentation ended I bottled it. I didn't know a thing about nutrients, fermentation temperature, finings, secondarys, or pretty much anything. I guessed on the honey and fruit amount. No testing or calculation of gravity. It took forever to fully clear...like years. It ended up with a lot of sediment in the bottles. It didn't look like yeast. I believe it was stuff from the berries. I've tasted it. It was extremely astringent.
I only wish I had misplaced an entire case...or two.