Hi all, I'm new to the forum. I'm from the foothills of NC. I'm a hobbyist beekeeper. I got interested in mead making because I had so much honey I figured I could drink it faster than I could eat it. I started out making mead, then muscadine wine, and then I made a few all grain beers from local malt. Usually though, I'm a bourbon, Irish whiskey, and gin drinker. So naturally I started devouring youtube content on the subjects of fermentation, mashing, distilling, etc.
I landed here after watching quite a bit of content from George at B&H, Bearded and Bored, and Jesse at Still It. I got a 5 gallon Chinese football still and was raring to go. My first attempt was a corn recipe: flaked corn, sugar, powdered amylase, DADY, and hope. LOL. My result was exciting but stanky. I'm not completely new to mashing, having experience with beer, so then I tried an all grain bourbon: Flaked corn, flaked wheat, 6-row, and a hand full of chocolate malt. Hit 1.065 gravity with no sugar so I was excited. Better. Lots of flavor. But very poor cuts. Kinda tailsy. So I put it on oak and decided that while I wait for that to become decent, I'd come here to learn what the hell I need to be doing.
I'm happy to be here and grateful for such a community and the wealth of resources and knowledge.
Hello!
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