#zymurgy — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #zymurgy, aggregated by home.social.
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My son is making dandelion wine for his 21st birthday. I helped him move onto second fermentation and of course told him he should try some. Gave him a shot glass. Thought it was pretty good knowing it needs months more.
Half hour later I find him outside in a t-shirt saying "I got so warm! Is it warm in there?"
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Back enjoying my #zymurgy #HomeBrewing interest after a year or two hiatus. Still just kit beers, this one's an Extra Special Bitter (ESB) I bought from Ontario Beer Kegs. Completely overfilled the pot, resulted in overflow when I added the malts. Split some out to a maslin pan for the boil. Recombined them after the evaporation.
Happily burbling along in my basement. Should finish primary fermentation in three weeks, though the Original Gravity (OG) was much higher than the kit expected.
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Whew! that was an experience I'd like to not repeat.
Sitting on the couch jamming to Trampsta, when he let drop one of *those* bass beats, where you feel like the entire universe is throbbing along with him, and B0000M! goes a mead bottle!
That fucker exploded and blew most of 750ml of mead into a fine peach mist that still hasn't settled out of the air, and glass all over that quarter of the house (open plan kitchen/living room). I think I still haven't seen the EZ-Cap bottle top.
There were four other bottles from the same vintage that I quickly opened, and each yielded the now expected fountain of peach mead. I managed to save enough from those bottles to make up another bottle and a half.
The peaches had been bought fresh at the farmers market this spring, were absolutely glorious, and when we ate some the missus insisted we go back and get more so I could use them in a batch of mead.
I really don't understand how this happened, that mead had been let to sit in the fermenter for a week without making bubble one, after which I stirred air into it vigorously and allowed it to sit another week without it budging.
I've burped those bottles twice since I bottled, and they just burped - there was no indication of a pending rupture.
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It occurs to me that I have a recipe of ingredients laying around for a 5 gallon batch of american pale ale, and that it might be a hoot to blog brewing and bottling that up 😀
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October Surprise Mead!
I got a new glass fermenter this weekend for making the meads.
I've just gotten started on a one gallon batch of blueberry/raspberry, and a gal of peach is not far behind.
I'll add the pictures I've taken so far, and caption them and provide some context once I have pitched the yeast tomorrow.
I'll curate the original post for completeness and accuracy, meanwhile y'all can yack at me in the comments with questions and observations.
BTW This mead will have a roughly 18-20% ABV. It is technically classified according to ABV and production method as a 'desert wine'. It has about the same mental effect as a strong (40 proof) liquer.
Aclinically speaking, it is an ass kicker.
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Finally found a few hours today to engage in some serious zymurgy. The first seven gallons of this year's maple sap were used to make a bourbon vanilla porter... currently bubbling away like crazy in primary. The "Bernie's Barleywine" went into secondary (protected by a Netroots Nation t-shirt of course). And first racking of the Tavola Zinfandel. Cheers! 🍺🍷#homebrewing #winemaking #zymurgy
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Looking at your link, I see it’s for a cider kit.
I actually started some years ago brewing ale, and I di d start with a kit, it just wasn’t for cider. Since then, I’ve accumulated all manner of brewing paraphernalia, it’s like any other passion, you can always find a way to drop a bit of change on it.
The point is, I guess, a kit is a great way to start, but don’t be afraid to improve on your kit, and don’t be afraid to try new things.
Cheers!
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This bottle was just opened. It is three years old. It has been refrigerated during that time.
It is dry, crisp, and effervescent like champagne.
It checks in about the strength of a strong wine.
It is made with a champagne yeast.
It tastes great ✨🌝✨
Cheers!
