Homebrewing

What is the best home brew liquor and why is it mead?

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  1. 4 weeks ago
    Sage

    Because mead gives you the highest alcohol percentage and doesn't spoil as easily as ciders
    t. Home brewer Chad

    • 4 weeks ago
      Anonymous

      What's a typical abv for home made mead? I make cider and wine out of store bought juices, the apple juice produces a 7% cider and grape juice produces a 9% wine. Sometimes I'll be a hick and add a bunch of sugar to the apple juice beforehand and bump it up to 13%.
      It all tastes good but you're right about the short shelf life. I brew five gallon batches and usually drink through it all within a couple of weeks but I've bottled it and kept it in the fridge for a few months and it develops an off flavor.

      • 4 weeks ago
        Anonymous

        Depends on honey usage. I aim for 17-18% but most commonly for 11-13%

        • 4 weeks ago
          Anonymous

          What's a typical abv for home made mead? I make cider and wine out of store bought juices, the apple juice produces a 7% cider and grape juice produces a 9% wine. Sometimes I'll be a hick and add a bunch of sugar to the apple juice beforehand and bump it up to 13%.
          It all tastes good but you're right about the short shelf life. I brew five gallon batches and usually drink through it all within a couple of weeks but I've bottled it and kept it in the fridge for a few months and it develops an off flavor.

          Also ciders aren't like meads. Honey keeps a long time and wine all the more so. Ciders should generally be drunk in 3 months unless you added preservatives

          • 4 weeks ago
            Anonymous

            Also cider is drinkable as soon as it's been fermented. Last summer I brewed cider that was ready to drink in like 4 days.
            Mead needs ageing before it's even palatable. If you try to drink freshly fermented mead it will just taste like a gone off white wine. You need to age it for like 6 months minimum to make it palatable.

  2. 4 weeks ago
    Anonymous

    Always wanted to brew mead but it takes forever and I just know I’ll convince myself it’s gone bad and end up throwing it out.

    • 4 weeks ago
      Anonymous

      These took two weeks and they're quite good.

      From left to right:
      Coffee, black cherry and vanilla bourbon
      Hibiscus & Blueberry, with vanilla and cinnamon
      Blueberry & Dark chocolate with vanilla bourbon

      All using clover honey and 71b yeast

      • 4 weeks ago
        Anonymous

        Nice flavours, I've got a regular honey, cinnamon and raisin going now. Im also trying some herb infusions, one mugwort and one blue lotus, each with the usual honey.
        I'm not sure how they are going to turn out as they seem to have stopped fermenting while the regular is still going.

        • 4 weeks ago
          Anonymous

          Did you use the raisins are nutrients or flavoring? If for nutrients, you fricked up.

      • 4 weeks ago
        Anonymous

        Mine always comes out yeasty. What am I doing wrong?

    • 4 weeks ago
      Anonymous

      It takes a very special person to frick up mead. It's easy as frick to make

      does it make one hallucinate?

      Generally no, but I know someone who is experimenting infusing psilocybin into a batch

      • 4 weeks ago
        Anonymous

        I don't think that'll work, all the indole psychedelics are pretty infamously unstable, especially in solutions. I imagine you'll just get some bitter mushroom-ey notes and maybe some nausea.

      • 4 weeks ago
        Anonymous

        I agree about how easy mead is to make, but I've seen quite a few people pushing its difficulty. Apparently many people dont like young mead and think it needs anywhere between 3 months and 6 years. I imagine this is what scares off new mead brewers.

        • 4 weeks ago
          Anonymous

          I mean, I usually make 12 bottles, drink 6, and let the last 6 age 6mo to a year before drinking again. There is a definite difference

    • 4 weeks ago
      Anonymous

      >it takes forever
      Ferment it on a stir plate. It'll be done in a few days.

  3. 4 weeks ago
    Anonymous

    does it make one hallucinate?

  4. 4 weeks ago
    Anonymous

    Sugar+baking yeast. Tastes and smells like shit but costs almost nothing.

  5. 4 weeks ago
    Anonymous

    Moonshine from white sugar for alcohol efficiency.
    Beer from dry or liquid malt extract if hard liquor isn't your preference.

    I picked up a whole bunch of canned beer kits for 80% discount, use a bit of hops for more flavor and a bit of sugar for more alcohol. Makes good tasting beer on a quick turn around, 10 days start to finish. Costs 30 cents a liter, and I have 2L available to drink per day in perpetuity.
    It's hardly any work either. Going to the store to buy the beer would take more time than brewing it.

  6. 4 weeks ago
    Anonymous

    i prefer wheat beer. just finished brewing 30 liters, takes no time at all and is pretty hearty.
    i'm thinking about adding multivitimins or creatine to it, reckon it'll be noticable?

  7. 4 weeks ago
    Sage

    I aged my mead for just over a year, it turned out fantastic

  8. 4 weeks ago
    Anonymous

    thats most definitely whats uuuupppp channzz

  9. 4 weeks ago
    Anonymous

    Kvass because it ferments fast and is fricking delicious.

    Beer is more complicated but can be truly amazing

  10. 4 weeks ago
    Anonymous

    It's not brewing if you don't heat it. You're just making mead

    • 4 weeks ago
      Anonymous

      It's technically vinting as it's a honey wine, but who cares?

  11. 4 weeks ago
    Anonymous

    I want to try making it, but I shouldn't pursue an alcohol based hobby.

    • 4 weeks ago
      Anonymous

      twu

    • 4 weeks ago
      Anonymous

      Mead is good but honey is expensive as FRICK where I live.

      I can't fricking believe this is the same species as me.

    • 4 weeks ago
      Anonymous

      i made 41L of white wine from a kit once, and then quickly learned that i shouldn't have acces to 41L of alcohol

      Alcohol tax protects us from ourselves 🙂

  12. 4 weeks ago
    Anonymous

    i made 41L of white wine from a kit once, and then quickly learned that i shouldn't have acces to 41L of alcohol

  13. 4 weeks ago
    Anonymous

    nazi fatmurica White wienerroach should kill themselves.lmaoo

  14. 4 weeks ago
    Anonymous

    I've made liquor, beer, wine and mead. Mead is by far the easiest with most consistent results. Has the widest range of flavours. Low set up costs as well. I haven't brewed in a few years since kids and lack of time. But I still got my mead jugs and I may get back into it again.

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