Recent content by kjdevault1

Camp was my late Uncle’s fave. He’s buy a flat of tall boys and keep them in his truck, preferring them warm to summer hot. 🤮

Did you ever attempt the oatwine? I’ve been thinking along the same lines but buckwheat. The fear of a giant pot of oatmeal that is impenetrable I find terrifying!

Have you ever seen or heard of Kuri squash? It’s a pumpkin orange, maybe a bit more red. They are tear drop shaped and a bit bigger than most sugar or pie pumpkins. The flavor is pumpkin but more intense. Much like acorn or butternut squash, and crossed with sweet potato. I canned a bunch of it...

Sounds delicious! I’ve toyed with the idea of a pumpkin cream or even pumpkin cheesecake flavor.

This sounds delicious! I have a pumpkin and an apple kit to brew. Both are Brown ales with only the spices, no actual fruit. I’m going to add a kuri squash pie filling I canned to the pumpkin. Kuri is similar to pumpkin, but more intense, between a pumpkin, butternut, acorn squash and sweet...

Blending a variety of apples will also contribute greatly to a rounded fruity profile. Think crab apples, for the acid and tannin contribution as well. Greens, reds, golds. The bigger the variety the more flavor depth. Try oaking some as well, maybe adding in some very subtle spices, and lastly...

Do you have a recipe posted for this? I’m really interested in this style!

I just started my first buckwheat mead last night. Used a buckwheat and wildflower as the base, reserving some of the buckwheat for backsweetening when finished. It’s definitely different. The combo of blackberries and buckwheat sound heavenly, as fresh ingredients. I’ve yet to taste buckwheat...

Sounds like it will either be fantastic or you’ll have sherrybor vinegar! Let us know the results!

Definitely #2!

I have just begun my homebrewing journey. I’m loving the ability to play with different flavor combinations and develop them in a new challenging way than I’ve been able to do with food flavors for the last 20+ years.

Doin’ The Most on YouTube did this for a video. Seemed to come out ok, but eeeeewwwww! Lol

A quick turn around honey wine, hopped or not, is called a hydromel. They can also be still or carbonated. Mostly designed for less than 10% for sure. Usually 4-7% I’ve found. Old beers that were herb based instead of hopped were called Gruit and used other herbs as the bittering and...

Can’t wait to hear how this comes out! Not a mead, but I smoked some apples a bit ago and used them to make a smoky cider. Just transferred to secondary. It’s awesome so far!

No experience here, sorry! I did check them out though and the Social Hour sounds delicious! The profile is definitely in my range of preferences for beer. I’d love some ideas as well!