Snark it! Snark it good!

Status
Not open for further replies.
1066vik said:
Oh, yeah - wine is easy -- I once made a batch from 5 pounds of rice.
(no, it was not Saki - it was rice wine)
ended up very tasty, subtle vanilla flavor, and somewhere in the 30-40 proof range without freeze fractioning it.
Click to expand...

Mead is easy - 6 gal plastic bucket w/lid and bubbler - 5 gal batch - 3.5 gal H2o, 1.5 gal honey, 1 pkg champaign yeast, Stir. Cover for 15 - 18 days. Transfer to 1 gal jugs w/ bubblers. 35 - 40 days later transfer to second round of gallon jugs. 35 - 40 days later transfer to wine bottles and cork. Wait 1+ years. Makes about 23 bottles of mead at about 16%. Start next batch.

The hard part is waiting at least a year. The difference between new and aged is immense. After the first year, though, you have 20 bottles coming due every 3 months. With fresh strawberries in Apr, Peaches - June to August, Grapes June - July and Honey harvested in June but a LONG storage life, you can start a new batch of something nearly every month. You just have to have a lot of gallon jugs. Bottles are free from everyone who buys wine.
 
Psyop said:
Cool we were at Hanau when I was a kid that was a long time ago though :)
Click to expand...

Very cool. I always loved Germany at Christmas. The Germans really seemed to know how to do it right. The outdoor markets with gluhwein to help you stay warm....
 
I see at the bottom that 10 members are viewing, but only see 8 names. I guess two are hiding?
 
Status
Not open for further replies.
Back
Top