Home made bottle labels

[VLAGAVULVIN]

Some summer... some Bierschnapps?..

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[Archee72]

You have some nice labels and bottles V

[VLAGAVULVIN]

You have some nice labels and bottles V

Thanks, fella and how about that white fluffy hamster on the right?

[VLAGAVULVIN]

Something like Flanders Brown Ale in 2 "editions". Spontaneous ferment (wild yeast).

[VLAGAVULVIN]

Yes, I've stollen this idea somewhere in Nevada:

So wut? For home use only!

That's my idea:

And I have no problem with someone in Nevada using it.

[VLAGAVULVIN]

If one's hands are corroded by iron sulfate,,, this means someone has gone too hard again...
Amana hate our hobby

[VLAGAVULVIN]

For those who need more random letters to see...

[greggn]

For those who need more random letters to see...

Q.A. ? Q.R. ? Q.P. ?

[VLAGAVULVIN]

For those who need more random letters to see...

Q.A. ? Q.R. ? Q.P. ?

Quercus Alba, Quercus Robur, Quercus Petrarea

[Saltbush Bill]

For those who need more random letters to see...

Q.A. ? Q.R. ? Q.P. ?

Glad you saved me from having to ask, Greggn

[VLAGAVULVIN]

Ardbeg? Lagavulin? Laphroig? Nah, let it be HARRRD'beg then...
... made of Scottish Ultra 80 Peat (by CRISP MALT)

[Rusty Ole Bucket]

Man, I just had my Saturday morning coffee and read this whole thread. I love the labels and the names, really creative and lots of laughs. I love naming my stuff, it's just part of the fun. I've got to up my label game though.

Rusty

[VLAGAVULVIN]

I've got to up my label game though.

There is no limit to your perfection. Just keep on going ahead.

[Saltbush Bill]

Bottled a bit of Gin

[VLAGAVULVIN]

Great approach, SS!

Did you cut the ovals by hand or is it a die cut?

And judging by the ingredients, the gin is completely non-alcoholic

[Saltbush Bill]

Printed onto sticker paper by a local office supply outlet Vlag.
They come four to a A4 sheet at around $1.20 per sheet.
Yes do have to cut them out yourself
The ingredient list is on the back of all bottles, the ABV is 43% and is on the far left of front lable.

[VLAGAVULVIN]

Printed onto sticker paper by a local office supply outlet Vlag.
They come four to a A4 sheet at around $1.20 per sheet.

With a print run of 40-50 pieces, my stickers cost me 12 cents on self-adhesive paper. But in this case, they have a rectangular cutout. So, yes: sometimes just a color laser printer and scissors

Cutting 20-30 of these makes me crazy:

The ingredient list is on the back of all bottles, the ABV is 43% and is on the far left of front

Oh, am I completely blind?
My bad, can see it now, thanks.

[Bryan1]

My first attempt at bottle labels the girls in the house have offered to have a look today and the labels should be tidied up a little.

Cheers Bryan

[VLAGAVULVIN]

My first attempt at bottle labels

A secret lab of Dr.Rick on the back detected

What kind of rye (and when) added: unmalted?

Let's never fight. And if the bottle runs out, just bring another one

[Bryan1]

I malted 10kg's of barely and malted 3kg's of rye and made it in May 2023

[VLAGAVULVIN]

I malted 10kg's of barely and malted 3kg's of rye and made it in May 2023

Wow... the last time I did my own malting was around 2016...

[Bryan1]

I malted 10kg's of barely and malted 3kg's of rye and made it in May 2023

Wow... the last time I did my own malting was around 2016...

Well this years whisky is Gladfields peat malt and gotta say mashing this malt is a totally new twist to me as I did managed to get the mash to 1110 SG

Now I'm doing generations with this so after the first mash do a sugarback then take out all the spent grain and I did a 50/50 mix of the peat malt and the distillers malt did the mash and added backset on each run to make a sour mash.

Got the first run with some of the sugarback in my badmo barrel and my plan is keep the generations going until I have all my demis filled as not having to malt the grains makes it so much easier.

Cheers Bryan

[VLAGAVULVIN]

and added backset on each run to make a sour mash.

Of my experiments to reinforce Mr.Peat:

1) backset, yupp
2) sweet waters to the next mash
3) making the "scent" (to mature separately) - close-to-tails 65%..60% fraction of the second run + sweet waters + a bit of ferment + a bit of fresh wort + lotsa charred oak + aeration / makes me an effect of smoked eel

Cheers

[VLAGAVULVIN]

Switching from bottles to mugs
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