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Terrific writeup.

DuckofDeath wrote:So it has been 9 months since I filled mine. The end result is fantastic I am going to let it ride and see how it progresses.

Good to know. I've got one that is dry as all hell but havn't used it yet (still). This fall I'll do a bourbon

Well I finally got around to doing this. 10x 10 gallon mashes using 25# Golden Promise per, no sparge and a bit of lactic acid ~1.060-5 OG. Fermentis USW-6 at 72F, overpitched. 10 hard strip runs yielding 2 gallons low wines each, 3 hours a run. 2x spirit runs through a 3" stainless tower pot s...

The Sauternes casks play a major part. I'm not sourcing a Sauternes cask. I have some quality used Bourbon wood. Got your hands on a bottle of Sauternes/or similar wine. Put the wine and some of your, used and dried Bourbon wood in a preserving jar and pressure cook it, in water/ not dry, for about...

Probably less confusing to lead in with that then. I'm still awaiting more specifics

SaltyStaves wrote:The Sauternes casks play a major part.

I'd imagine just dosing with some sweet wine will come into play. I'm not sourcing a Sauternes cask. I have some quality used Bourbon wood.

Thanks for reminding me of that.

Thanks Fiz

Story behind Pint?

TY

One of my winter projects will be trying to make something close to Glenmorange Nectar D'or. Before I start up a thread on this anyone care to point me in the right direction from the get go? For those who haven't had it.... well I'm sorry. It's amazing. Highlands, no smoke, no peat, golden color, l...

Monty671 wrote:Forgive me, but what is his name here?

I'd like to know as well

Not all honey is created equal. It's not like going to the feed store and snagging 50# of dent corn. Source and quality matter.

If you don't want to use 71B/D47 like everyone else because of the 14% tolerance, then go with one of the Wyeast or White Labs sweet mead strains. They top out lower.

Diacetyl is interesting because not only is it a byproduct of fermentation by sacc yeast but also by contamination (for instance Pediococcus, some Lactobacillus and other microorganisms). Even more interesting is that its boiling point is very close to ethanol (190F vs 173F respectively) and it can ...

Hey hpby, did you use Redstar, or Fleischmans? Nevermind - reviewing back pages, 'butterpants' used Redstar - my wash had high quality molasses and not blackstrap or feed, and the red wheat. I think it's the red wheat somehow. Or possibly not blackstrap? Anyone got this without using blackstrap or ...

I don't like to dry out the meads... I fermented my last batch (15 gallons) with 3.5 lbs honey per gallon. 3 lbs per gallon is more typical for sweet meads. I've been liking 71B for it. Needless to say, there's a lot of residual sweetness. Just gave it lots of time before bottling and all was good....

I'd save the feints up untill you've got enough to charge the boiler then run all feints. Should be extra flavorful. I've added feints back into spirit runs and always been dissapionted. I feel like I just pick up more heads n tails while never improving hearts cut volume. All feints run or toss the...

zapata wrote:And 10% off site wide!

Should make them <$100 delivered for most!

Pretty amazing deal... too bad I don't need. another

jb-texshine wrote:Pasturing has worked well for me. Don't get hot enough to lose alcohol and it don't change the flavor but you only can use for a still mead.

There's no need to pasturize mead with proper fermentation technique.....and it can be detrimental.

I left my stickers on. Zero F's given

You're right. The hard part is having blending stock!

I've learned a valuable lesson the last week, DO NOT think you've gotten the yeast completely out!!! I now have 5+ gallons of traditional all over the damn floor of my barn, I guess the lids were on a bit too tight and 6 of the 10 one gal jugs have busted. I feel sick as hell thinking of the amount...

jonnys_spirit wrote:You could use cork. Drill the hole to the size you want or measure it. These guys have corks on amazon. http://www.widgetco.com/large-cork-stoppers" onclick="window.open(this.href);return false;" rel="nofollow

Cheers,
-jb

Yea I'm doing cork. It's a small hole.

05 is pretty clean unless you get cold.... like into the low 60ies. 04 is much more fruity.

I really think that EH Taylor single barrel is one of the finest Bourbons I've ever had. Now the small batch is NOT on par at all, different beast.....and I get the Single BBL for 60$ USD, don't know the exchange rates off hand but I'm happy to pay it. That's interesting butterpants. I read alot of...

O2 is insurance downstream for stronger cell walls and more vital cells, especially when you're repitching over muktiole generations (common practice for pro brewers). You can overpitch to compensate but at least in beer it can lead to perceptible flavor differences. I don't think it matters much in...

HA, ok... much more descriptive

Pixx plz.... haha

It turned out well just cost like 2x as.much...nbd

zapata wrote:Measure the volume for us when you swell it?

That sounds perverted zap. Gonna be a while tho... I'm taking summer off hoochin

FB is festering turd of humanity