MWC Home brew thread

I wish I could go, but schools is started by then I got a full-fledged shop to run...

On another note, I have two gallons of cider that have been waiting 4 months to bottle... Need to get to Northern Brewer and get bottles...
 
Just had expensive visit to Northern Brewer, stepping up my game by making 5 gallons of mead and switching from flip tops to capped bottles. Let the fun begin!!!!
 
Busy day today!
Left to right: 1st Gen Mead; 3rd Gen H.Cider in primary; 2nd Gen H.Cider in secondary; 1st Gen H.Cider bottled.
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The mead was pitched at 88 degrees with a reading on the hydrometer of about 1.085 the 3rd gen H.Cider was about 80 degrees 1.070...

99SJ 'Long but extremely satisfying day' Ex
 
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Feeling like the only one paying attention to this forum, but I'm hooked now that I got the space to brew...
My first attempt at making a JAOM (Joe's Ancient Orange Mead)...
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If anyone is interested in what mead tastes like or the possibilities you can accomplish with it, you need to try this out! It goes against a lot of principles in the general making of mead; using bread yeast, adding fruit and spices to primary fermentation, etc... But, it only takes about 2 months from Primary to palate instead of the usual 6 months to a year MINIMUM for a regular mead or Cyser/Cider...

99SJ 'Just a slight addiction' Ex
 
99SJ_Ex said:
Feeling like the only one paying attention to this forum, but I'm hooked now that I got the space to brew...
Click to expand...


I have been paying attention to what you're brewing, but not brewing anything my self right now. been drinking the gumball head clone (or lack of a clone) its good but does not taste like the original. that fridge i posted,i repainted it and im gonna slap some stickers on it to make it a true brew fridge.
 
Moving to the larger batches has me re-thinking if I want to try different beers... I don't really care for beer, never have, but every once in a while I find something I like (Apple Ale from Moose Jaw in WI Dells and NordEast) I just want to make sure that I can drink what I make... There's an old deep freeze in the basement here from the previous owners, I'm going to ask the land lord if it works and if he needs/wants it. I might try making it into a controlled heating/cooling space for my brews...

I'm also thinking I might start yet another batch. A Cyser using Clover Honey and Apple Juice using Nottingham Ale yeast... Should turn into something medium dry/sweet with some fruity notes that allow just a little bit of honey to show through... Only issue is I only have a 5 gallon bucket and a 5 gallon carboy left... Was planning to use the Carboy for my mead, but that could take a couple months before its ready to transfer. My research has me thinking that using the nottingham could have me a drinkable beverage in as little as 24 days...
 
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you might like this stuff called graff (im gonna check on spelling) its a beer/hard cider..

edit: graf

video i saw it on

 
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I actually just watched that the other day, again one of those 'I'd like to try it before I make it' feelings... Its interesting for sure... And it would be one of those 'steps' towards making beer, where Im not quite making a full beer, but its more than what I make now...
 
So trying to do some math here...

For my mead, I pitched when the must was at approx 90 degrees, ambient temp was 84 degrees. The OG was 1.090 if my math is right the potential %alc/vol should be about 12%...

Just took another measurement, at 4 days must temp 79 degrees I have a reading of 1.060. I'm hoping to get this down to 1.010 and then stop it so that I have a meadium/sweet mead...

I have to admit... It is quite tasty...
 
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I have a mead notebook at work...

I keep looking into getting the stuff to make beer but something else always comes up, one of these days.
 
Well, I will be starting a another 5 gallon batch of mead tonight once it cools down a bit... Raspberry is the flavor I'm going for this time...

Did some calculations and my 6gal batch will take approx (30) 750mL bottles to fill. Realizing that 95% of what I make needs to bottle condition for 6 months to a year just to be 'okay', I decided that I better figure out a storage solution.

Thus the "Wine Cellar" was born! At minimum, it'll hold 144 bottles, thats ~29-30 gallons of the good stuff, I left the top of the 1x4 legs tall so that I can stack even more bottles on top if need be.
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You guys gotta check out brew dogs on Esquire network. Its a show about two guys running around craft brewerys And making beer. Its always fun watching beer shows.
 
got the stout and IPA ordered. almost forgot to do it...

John, i save a sixer of that gumball head clone brewed at your place to share with ya. wanna brew one of these kits up sometime?
 
For sure! We drank all my homebrew in Moab except a little of the chocolate milk stout. I have two kits to brew. Matt claims he's gonna start brewing again too, but we'll see if that happens. Let me know what day next week works for you.
 
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