/diy/ - Do It Yourself

>>236649
I love heffenweisen. sounds like you have everything you need. most yeast need to beat slowly introduced into lukewarm water or water that is about 109 degrees fort least 15 minutes.

I'm assuming it's Wyeast. go ahead and check the website of whatever's use for using to see specific instructions.

please send me a bottle.

>>236094
No worries dude. both my meads taste like a sack of assholes dipped in a vinegarish tangy dressing.

I'm thinking it's normal, and it's just because they are so young. I've heard young meads can have a vinegar twinge, so i've just stopped worrying, now that YOU have the same thing, i think we're all good.

Mead literally takes 6-9 months if you want it young, and a year minimum if you want it to taste good.

>>235568
WHO CARES ABOUT ANYTHING... christ. Just brew something delicious.

Today, I got some white grape juice, added 1 cup of sugar, and used some ec-1118 yeast. Should be good, I'm going to try to carbinate the resulting brew.

And then I had 4lbs of Wildflower Honey laying about and I couldn't help it anymore. So I used all 4lbs and chopped up a shit ton of cherries, de-pitted them, and added them RIGHT in, with some yeast nutrient.

Smells very honeyish and cherrish. I can't fucking wait. Although i used the scarry ec-1118 yeast instead of my workhorse d47. I can't get my closet down under 80 degrees, so i used 1118 because it can handle it.

>>233660
weird, it's only been two days and i've already got a SHIT TON of lees on the bottom of my cider

Just got some Motts Natural Apple Juice, added some Yeast nutrient and about 2½ cup brown sugar then used a half a pack of lalvin 1118

going to be apple drunk in 4 months

>>231994
that sounds good. I'm going to do a vanilla-cherry mead.... mmmmhmmmm

>>224492
>>224502
>>224503

Thats so cool. I mean, i would soak those in radioactive glowing industrial cleaner for a few days, but thats awesome how your getting support.

my dad keeps calling me a faggot for trying to make stuff. He says all of it is going to turn out tasting like shit. enjoy being supported dude, it feels good

I noticed one of those bottles was even in a competition.. how cool is that shit

>>223164
aww... check this out homie - i figure you've 'learned your lessen', but this should haelp if you keep getting tons of sediment
http://www.youtube.com/watch?v=B2PPBmJZFd0

>>223251
nah, i didn't bottle it.. i just racked it. and had some mead left in the thingy so decided to taste it.

Tasted like someone pissed in a heroin junkies infected arm hole and then it emtied into the street gutter, ran down an old disgusting drain, and then i drank that.

I can't wait to make melomel, I'm thinking delicious sweet strawberries.


>>223397
ya, my regular honey-mead stopped bubbling after two weeks, and another week to where it quit bubbling ENTIRELY

where as the same yeast (d47) and same amount of honey that i BURNT into bochet kept bubbling for about 22 days and is still trickling once every 39 seconds. I'm planning on letting it hit the 31 day mark and racking.

--=-=- I need racking advice hard. my last one was shit -=-=--

I'm getting an auto-syphon but i don't know aboot it, cause i get mixed reviews.

>>222772
eww eggs. I just FUCKED up racking my honningbrew mead last night, and i tasted it, it tasted like 8 flavors of asshole. But i assume because it's only a month old. The inmate hooch I brewed also tastes like porn star anus

>>220100
You could. Unless you sanatize everything get ready for a real possibility of bacteria and rouge yeast.
Poke a pinhole in the baloon.
It will put off an odor, but it's not the worst smell, and it won't stank up the entire house.
If your not looking for taste what the hell do it for? (see pic)
Two weeks minimum. Then rack it or you'll be sucking yeast ass at the bottom, which tastes shitty, leaves a hangover.

Just bottled my West Coast Nail Ale.. it tastes like honey... oh man it tastes soooo good. And it's not even carbed yet. I came out with 8½ liter bottles filled.

Honey in beer = Nectar of the gods

>>217884
Speaking of not finding stuff in a store. Guess what i JUST made from a store? Some inmate hooch! yay! it should taste crazy.

as you can see, my 6½ bung just -barely- fit in the opening, so i seran wrapped it just in case.

i'm going to drill the screw on top and stick my airlock onto that.
help from http://www.youtube.com/watch?v=lEZDeRSrdEY

>>217582
i only have 1 gallons. besides, i'd think it's better to be able to test out of just one gallon and not risk contaminating the rest.

besides with 1 gallons you can add cinamon to one, and strawberry to another, and extra honey to the third and leave the last 2 alone, and now you have tons of different good mean

>>217433
please don't steal my idea.

>>217415
yes, as you can see by all my breaking bad posts I am completely encompassed by the show right now.

That bee is from the phenylacetic acid barrels they get shipped from japan in the show. they are fictitious but the logo worked PERFECT to use for mead!

i'm making another batch.

i made a logo for it

>>216560

>>216386
here you go
easy as shit
http://www.youtube.com/watch?v=zDjvAJbtWmw

>>216124
I'm going to let it firment and not mess with it till 30 days, then rack it. I think it's going to be hard with the Bochet, seeing as how it's going to remain dark no matter what. But I'll just give that 30 days and rack it also.

I'm going to keep messing with photoshop and finish season 2 of Br Ba

>>215819
ya.. that's actually a really common spot new brewers just don't think about when they first begin. The outside of a keg is sack-friendly, but you can't stick em INISDE is the thing.

after 3 days my Burnt-Ass Mead has started to send little crystals up around my airlock, and my airlock water has turned amber and tasted REALLY good a few times now. Just keep cleaning it over and over..

my Honningbrew has pretty much finished primary fermenting and it's only been 7 days.. what the fuck!?

>>215205
yes.
6 months
is all you need
for a decent
batch of mead

>>215108

Go find a place to cook. It'll be worth it.

Guess what i made tonight!!??
yay me!

Shit STANK up the fucking house... smelled like someone took a fucking flamethrower to the cotton candy section of a circus. Total burnt sugar smell.

and you can't see through a damn millimeter of it. Honey even cleaned up really nice after making it. Other then the smell, which forced a picture of burnt clowns in my head... it went really well.

recipe from Le Menagier de Paris, c. 1393, (Power's translation, 1928, pp. 293-4)

"BEVERAGES FOR THE SICK - BOCHET
To make six sesters of bochet take six pints of very soft honey and set it in a cauldron on the fire, and boil it and stir it for as long as it goes on rising and as long as you see it throwing up liquid in little bubbles which burst and in bursting give off a little blackish steam; and then move it, and put in seven sesters of water and boil them until it is reduced to six sesters, always stirring. And then put it in a tub to cool until it be just warm, and then run it through a sieve, and afterwards put it in a cask and add half a pint of leaven of beer, for it is this which makes it piquant (and if you put in leaven of bread, it is as good for the taste, but the colour will be duller), and cover it warmly and well when you prepare it. And if you would make it very good, add thereto an ounce of ginger, long pepper, grain of Paradise and cloves, as much of the one as of the other, save that there shall be less of the cloves, and put them in a linen bag and cast it therein. And when it hath been therein for two or three days, and the brochet tastes enough of the spices and is sufficiently piquant, take out the bag and squeeze it and put it in the other barrel that you are making. And thus this powder will serve you well two or three times over."