Home made bottle labels

[Windy City]

A friend of mine is a graphic artist. I designed the labels and he brought them to fruition.
There are a couple of S3 easter eggs in there
The pic on my bar was a little dark....sorry

[Bushman]

Those a great Windy, I used to make labels but haven’t in a while. I designed mine for different type bottles as it was easier for me to determine what was in each bottle. Example: I use Bushmill bottles for whiskey as they stack better on the shelf, I use round whiskey bottles for my rum, etc.

[still_stirrin]

I see the bottle of Willett bourbon on your barback. Nice choice. I have one in my liquor cabinet right now too.
ss

[VLAGAVULVIN]

Hey Windy, the labels look great. Your L'Cello looks almost transparent, though. And I'm curious why?

There are a couple of S3 easter eggs in there

Found "3 monkeys" so far...

[Saltbush Bill]

Ginger Honey Vodka has me a little more than fascinated.

[Stonecutter]

Hey Windy, the labels look great. Your L'Cello looks almost transparent, though. And I'm curious why?

There are a couple of S3 easter eggs in there

Found "3 monkeys" so far...

The Tao that can be spoken is not the eternal Tao

[Windy City]

Hey Windy, the labels look great. Your L'Cello looks almost transparent, though. And I'm curious why?

There are a couple of S3 easter eggs in there

Found "3 monkeys" so far...

I wish I could make it clear. This is what it looks like without a label

The monkeys I thought would be harder to find than the S3 border running up and down the left and right hand sides

[Windy City]

Ginger Honey Vodka has me a little more than fascinated.

It is a variation of Jimbo’s Ginger liqueur
I start with 95% and dilute with a infusion of ginger, honey and sugar
I use less ginger than Jimbo (but not too much less) and I substitute a bunch of the sugar for honey. Not too sweet. It’s a great sipper just on ice.
I don’t know if it truly a vodka according to the new TTB regulations
But it definitely is not worries me about the TTB.

[VLAGAVULVIN]

I wish I could make it clear.

Why? Check this out - all the essential oils are just there where they must be

The monkeys I thought would be harder to find than the S3 border running up and down the left and right hand sides

I saw S3 but took no notice as could not remember the meaning.

[Windy City]

The monkeys I thought would be harder to find than the S3 border running up and down the left and right hand sides

I saw S3 but took no notice as could not remember the meaning.

Secret Stillers Society

[VLAGAVULVIN]

Secret Stillers Society

Hafta make an armpit tattoo to finally remember this

[VLAGAVULVIN]

The Tao that can be spoken is not the eternal Tao

Exactly!

[Halfbaked]

That is really cool Windy. S3 see no evil speak no evil hear no evil monkeys. You definitely have a keeper with the new bottles and labels. That bar pic is awesome.

[Windy City]

That is really cool Windy. S3 see no evil speak no evil hear no evil monkeys. You definitely have a keeper with the new bottles and labels. That bar pic is awesome.

Thanks Brother

[VLAGAVULVIN]

Placing porn is no-go on the forum. But please, allow it to me as an exception

[VLAGAVULVIN]

WTF-dubbel...
in trappist rapist style

[BoomTown]

Ya know, labels are great, but where can I get some bottyto put um on?

[VLAGAVULVIN]

Ya know, labels are great

Thank you.

but where can I get some bottyto put um on?

Pardon?..

[EricTheRed]

Ya know, labels are great

Thank you.

but where can I get some bottyto put um on?

Pardon?..

Bottle to put them on

[VLAGAVULVIN]

<still scratching my head>

[contrahead]

WTF-dubbel...
in trappist rapist style

Good job on this set of labels. Cool artwork. The 3rd picture down, with the orange background, is the best. At least is it in focus. It looks like you used 3 slightly different shaped bottles and the one on the left side holds a little more beer than the other two bottles. I assume the volumes are close to 475 ml ?
How come you left so much empty air space in the bottle necks ?


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https://en.wikipedia.org/wiki/Trappists

Trappist appear to be cloistered. Means they walk around in a cloister all day? So what is a cloister?

Learn something new every day...

[VLAGAVULVIN]

Thanks for your entry!

I assume the volumes are close to 475 ml ?

450 or 460 ml.

How come you left so much empty air space in the bottle necks ?

Ehm... is it that bad? Too much oxi inside? Sometimes I leave the bottles overnight under the cups but not pressed out. And what is your advice here?

Learn something new every day...

Hehe, I wish I had one of the cloisters like those.

[LordL]

Ehm... is it that bad? Too much oxi inside? Sometimes I leave the bottles overnight under the cups but not pressed out. And what is your advice here?
..

Hehe, I wish I had one of the cloisters like those.
[/quote]

Try to get some foam up to the top, put the cap on immediately and close it up. That will keep most of the oxygen away. And if you still get a darker colour after a couple of weeks, then an addition of 0.2grams/liter of vitamin c, ascorbic acid.

[VLAGAVULVIN]

Try to get some foam up to the top, put the cap on immediately and close it up. That will keep most of the oxygen away. And if you still get a darker colour after a couple of weeks, then an addition of 0.2grams/liter of vitamin c, ascorbic acid.

Oh, thanks. And yes but,,, no

Firstable, instead of ascorbic acid I use Brewtan B for my light and hoppy quick-to-wee ones.

Secondable, there above is the dark beer and it's the storey about the malts, not of centennials, citraz or columbussiz. Hops only work as a preservative there.

Thriceable. Bad news, folks: I do, really do blend my beers in a way the Belgian (former) rednecks do the same. I mean my dubbel or farmhouse ale are the easiest ones. My Flemmish red ales or Lambic or Gueuze ales are way crazier. To begin with, they are fermented by means of wild strains. Then I keep them in plasic "carboys" for oxidation (up to 18 months "thru the wall" O2 diffusion) and then I blend them with some newer ones to finally bottle in glass. After all, I keep'em bottled for half a year more and only then can get my pervert oxy satisfaction.

Sorey, now you know it all and hafta live with it all your lives long

[LordL]

Try to get some foam up to the top, put the cap on immediately and close it up. That will keep most of the oxygen away. And if you still get a darker colour after a couple of weeks, then an addition of 0.2grams/liter of vitamin c, ascorbic acid.

Oh, thanks. And yes but,,, no

Firstable, instead of ascorbic acid I use Brewtan B for my light and hoppy quick-to-wee ones.

Secondable, there above is the dark beer and it's the storey about the malts, not of centennials, citraz or columbussiz. Hops only work as a preservative there.

Thriceable. Bad news, folks: I do, really do blend my beers in a way the Belgian (former) rednecks do the same. I mean my dubbel or farmhouse ale are the easiest ones. My Flemmish red ales or Lambic or Gueuze ales are way crazier. To begin with, they are fermented by means of wild strains. Then I keep them in plasic "carboys" for oxidation (up to 18 months "thru the wall" O2 diffusion) and then I blend them with some newer ones to finally bottle in glass. After all, I keep'em bottled for half a year more and only then can get my pervert oxy satisfaction.

Sorey, now you know it all and hafta live with it all your lives long

Sounds tasty! Missed the lambic logo on the label.

Brewtan B is great as well!

And even doubles like to oxidize a bit. You seem to have a couple of beers below you vest as well as stronger booze, lambic the to go to?

Just bottled 5 gallons of Belgian strong golden. It's a nice side hobby between stillin.

[VLAGAVULVIN]

Sounds tasty! Missed the lambic logo on the label.

Sometimes it does, lol. This time, the "trappist" label is missing, innit?

You seem to have a couple of beers below you vest as well as stronger booze, lambic the to go to?

I seem to have a bit of everything

Just bottled 5 gallons of Belgian strong golden. It's a nice side hobby between stillin.

Yummy! It's kinda "gold" / not dark thang, right? More or less like trippel, nah?

[LordL]

Sounds tasty! Missed the lambic logo on the label.

Sometimes it does, lol. This time, the "trappist" label is missing, innit?

Try!

You seem to have a couple of beers below you vest as well as stronger booze, lambic the to go to?

I seem to have a bit of everything

Just bottled 5 gallons of Belgian strong golden. It's a nice side hobby between stillin.

Yummy! It's kinda "gold" / not dark thang, right? More or less like trippel, nah?

Yes, but undershot abv, landed at 7.2. kind of surprised because I thought I had my efficiency tuned in, should have been a solid 8.5. but yes, wyeast 3522, lots of pilsenmalt, biscuit malt and another lighter special I can't remember. Could have abused the yeast more though, not quite the esterbomb I hoped for.. I blame low OG!

[BoomTown]

I need to buy bottles, a case or two…

Do you have a supplier for new whiskey bottles?

[VLAGAVULVIN]

Yes, but undershot abv, landed at 7.2. kind of surprised because I thought I had my efficiency tuned in, should have been a solid 8.5. but yes, wyeast 3522, lots of pilsenmalt, biscuit malt and another lighter special I can't remember. Could have abused the yeast more though, not quite the esterbomb I hoped for.. I blame low OG!

Talking of Belgium... co-fermentation of some "their" strain with Voss Kveik is what I love to do time and again. Doesn't matter if it's Dubbel or Kriek. The more I live the more I learn... and suddenly today was learning a guy to "handle" his RIS-ferment. Was talking of elementary points to him but he sed I was kinda proffie. That made me lold.

[LordL]

Yes, but undershot abv, landed at 7.2. kind of surprised because I thought I had my efficiency tuned in, should have been a solid 8.5. but yes, wyeast 3522, lots of pilsenmalt, biscuit malt and another lighter special I can't remember. Could have abused the yeast more though, not quite the esterbomb I hoped for.. I blame low OG!

Talking of Belgium... co-fermentation of some "their" strain with Voss Kveik is what I love to do time and again. Doesn't matter if it's Dubbel or Kriek. The more I live the more I learn... and suddenly today was learning a guy to "handle" his RIS-ferment. Was talking of elementary points to him but he sed I was kinda proffie. That made me lold.

I like the idea of kveik, haven't drunk that much beer I like with it though. What does it contribute with in a Belgian mix? Higher attenuation? I have drawn out on giving kveik a real chance while brewing. Maybe a mix is a way to go?

Thanks for the tip!