This is epic! Love the callback to the beginnings of your journey and the honesty around the tasting. Definitely something I greatly appreciate from you. Also, there is something super satisfying about seeing so much yeeting of various ingredients. Cheers!
I'm offended: 4 gallon recipe? RAISENS? white POWDERS? Not DV10 yeast? AI Generated Ronald McDonald pint? Not saying everything your brew is great at tasting? Just kidding buy the book
what I'm curious about, it why ya oaked during primary fermentation. I've only ever oaked during secondary while aging my mead. What's the difference between doing it during primary vs secondary?
This was a fun watch! I thoroughly enjoyed the callback to your first brew ever. I'd love to see an updated, more refined version of this with applied knowledge of all you have learned in your 14 years of experience. Thank you for sharing!
That is a cool first time recipe. Mine was 31 years ago in the college dorm. Grape juice frozen concentrate, water, sugar and bread yeast fermented in the gallon water jug. It was not too bad. All my dorm friends named it grape F..k I started making mead 3 months ago. My Klingon blood mead has been fermenting for almost 4 months, The wine version is a favorite with my friends.
Time has brought out many changes in the person we now see. Then the photo you showed us of your being adventure of home brewing. Please, put your newly twist into your first ever wine brew. It would be interesting to see the differences in the your first ever wine brew. It's just dointhemost !
To me, it’s always fun to revisit an old recipe I haven’t made in years/decades. I like to make the original and a what-I’d-do-today version, side by side. Then taste at bottling and over time. The results can be enlightening. Some… sobering. Pun intended.
Really Appreciate Your Video , Thanks ! Yeah , when it's Young or Green , I'll Try just a Sip , out of Curiosity . Then Set it and Forget it . One thing , for My Taste , I'll Cook Certain Fruit going into Secondary . Like Fig's , Nothing brings out the Smell , Aroma and Taste as Cooking on Medium . I wouldn't Think about it for Certain Other Fruit Tho . OOOOW Yeah , Tonight is Game Night , I'll Put Your Podcast Live Chat on Speaker 🔊. See Y'all Then . 🐯🤠
I Would Love to be a Member , Even Order a Book 📖📚 . But then I'd have to give My Full Name and ADDRESS . I'M , HOW DO YOU SAY , OFF THE GRID . As Much as Possible Anyway . But I really love 💞 Your Channel 🤩 🎉😂 . 🐯🤠
Fortunately the folks who mentored me years ago were all using best practices. It seems the less sophisticated techniques have sort of gained popularity with the rise of simplified internet recipes. I feel lucky to have had the help I got back then!
Honey Ale with Cascade Hops. that was my first, decided malt extract was not for me. Drinkable but not quite all there. Went on to All Grain brewing. I made the equipment I needed and cranked out a couple batches. I loved it. Used Wyeast and I got some excellent brews. My Steam Beer was excellent, won first place with my Heffe Weisen, I used the Guiness method on it but only 1 1/2% of wort was soured. Then went on a took the Beer Judging Course. That was fun.
Where did you ever get this recipe? Did you come up with it on your own? Was it hastily scrawled on the bathroom wall of a homebrew supply shop? Or did you pry it out of the withered, dead hands of some long deceased moonshine or purveyor of bathtub gin?
