Lots and lots and lots.
Apr. 30th, 2011 10:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
spiderplanetTonight we made no beer, but we moved a lot of alcohol.
We bottled the Pinot Noir wine, and we bottled the Mead. We did not carbonate any of the mead this time, it seems that people who like carbonated beverages are usually okay with beer, and there's never enough uncarbonated mead.
That will probably be the last six gallon mead recipe we make, the stuff just takes up too much time to justify the use of a carboy that could be used for beer. Now that it's bottled, it'll probably stay in the bottles for another year or so. We've got some off sizes of containers, the next mead will be slightly experimental (maybe Egyptian, maybe cherry, maybe something else) and will probably only be a three gallon batch or a one gallon batch.
We put together a Pinot Grigio, which will be the second white wine we've made. Reds are more popular because they are more delicious.
We also moved theElephant Clone, Hippo Lager, Czech Pilsner to a keg. Thus spoke the annual lager. Uncarbonated, it tastes very nice. It will probably be even better carbonated.
Then we moved the Hop Scare IPA to a keg. It tastes very Cascade Hoppy, probably the only hop that I can now identify by taste. Woo-hoo! Go me! What an accomplishment!
We have one empty keg left, and nothing to put into it right now anyway.
After we transfer all of the primaries to secondaries, we will have four empty primaries, which means it will be time to brew! Up next, either the neighbor's modification recipe which includes chili peppers, or a wheat beer for a Summer Shandy (Lemonade beer!).
I hope that those two will be different enough from each other to be distinguishable.
We bottled the Pinot Noir wine, and we bottled the Mead. We did not carbonate any of the mead this time, it seems that people who like carbonated beverages are usually okay with beer, and there's never enough uncarbonated mead.
That will probably be the last six gallon mead recipe we make, the stuff just takes up too much time to justify the use of a carboy that could be used for beer. Now that it's bottled, it'll probably stay in the bottles for another year or so. We've got some off sizes of containers, the next mead will be slightly experimental (maybe Egyptian, maybe cherry, maybe something else) and will probably only be a three gallon batch or a one gallon batch.
We put together a Pinot Grigio, which will be the second white wine we've made. Reds are more popular because they are more delicious.
We also moved the
Then we moved the Hop Scare IPA to a keg. It tastes very Cascade Hoppy, probably the only hop that I can now identify by taste. Woo-hoo! Go me! What an accomplishment!
We have one empty keg left, and nothing to put into it right now anyway.
After we transfer all of the primaries to secondaries, we will have four empty primaries, which means it will be time to brew! Up next, either the neighbor's modification recipe which includes chili peppers, or a wheat beer for a Summer Shandy (Lemonade beer!).
I hope that those two will be different enough from each other to be distinguishable.
