Homebrew / Moonshine - Sink vodka appreciation

Just started a batch of jackfruit/lychee something.
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6 cans each of jackfruit and lychee with syrup, 71B wine yeast, and like 2lbs of honey for more sugar. Came out at 1.05 gravity, so let’s wait and see how this goes.
 
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Señora Airi said:
Interested to see how the lychee flavor does, cause a strawberry lychee mead would be interesting to make.
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Both the jackfruit and the lychee have pretty unique flavors compared to the berries and apples and such I've been working with, so we're gonna learn some shit with this one. I personally love the flavors of the two fruits, but have never had them as a brew aside from some lychee soju and that's a different animal.
From what I've read, first off not exactly a ton of info on brewing with the two, and second it appears that since they aren't very acidic so I might need to add something later on to balance the flavor, but we'll get there when we get there.
 
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Troonos said:
You have an airlock on that, right?
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It's going really good now and I want to nail this one, it's the most I've invested into a project and it's a flavor I really like.
Since you know a lot, how long would you recommend me keep it going with the fruit until I filter it out? They're from my favorite brand, Aroy-D, and they make it with literally just water, fruit, sugar, and a little citric acid.
 
VeteranOfTheRetardWars said:
It's going really good now and I want to nail this one, it's the most I've invested into a project and it's a flavor I really like.
Since you know a lot, how long would you recommend me keep it going with the fruit until I filter it out? They're from my favorite brand, Aroy-D, and they make it with literally just water, fruit, sugar, and a little citric acid.
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1) Don't ever filter unless you've invested in a membrane liquid filtration system, and that isn't worth buying unless you're commercial or at least larger scale. Just give the solids time to floculate and compact until it's pretty clear, then siphon it above the level of the lees; you can let settle and siphon again later if it still isn't clear enough. The most legendary meadmaker in America never filters or fines; he just lets the solids settle and racks above them, and his stuff is crystal clear.

2) Two weeks is the minimum to get noticeable fruit character. The aforementioned meader lets it sit on fruit for a month in primary, and another amazing meadery lets it sit on fruit anywhere from three to eight months in the secondary. Both of these use a huge, cost-prohibitive amount of fruit (8-11 lbs/gallon).
 
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As expected, the retards in the meadmaking community I've been peacefully participating in for two years decided to ban me for not fellating troons. lolol, it was inevitable. Oh well, I'm at the skill level where I no longer need them.
 
Troonos said:
As expected, the retards in the meadmaking community I've been peacefully participating in for two years decided to ban me for not fellating troons. lolol, it was inevitable. Oh well, I'm at the skill level where I no longer need them.
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Come on bro you should know better than to call Ethanol "Sucrose", thats dead naming you chud. What community was it? reddit or discord will make you suck the girl cock regardless of what the community is built around. BTW the cranberry mead is coming along nicely.
 
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Honored guest said:
Come on bro you should know better than to call Ethanol "Sucrose", thats dead naming you chud. What community was it? reddit or discord will make you suck the girl cock regardless of what the community is built around. BTW the cranberry mead is coming along nicely.
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Discord, of course. I was MAC banned from Reddit a year ago. lolol
 
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Have you tried Homebrewtalks? I lurk there for the most part, and most of it seems to be apolitical.
 
I crushed up/thawed a bunch of (not enough) frozen cranberries & blueberries and watered it down further, adding sugar until I got a potential ABV of approximately 10%. This is the first time in months and months I've had time to do anything brewing wise.

The ad hoc, post brewing fever, goal I've decided was my motivation for raiding my freezer is to make a very, very dark looking drink with little to no taste so I can pretend to be a wine snob to whomever I serve it to.

"I love the mouth feel the cranberries give the wine."

"That yeasty aroma is ACTUALLY from the blueberries."

"They say a wine with such a deep color is actually indicative of a complex flavor profile."

"Did you know when I use grapes in my wines, I import them from Turkey because the strains there are more indicative of the kind of wine Jesus would have made for his first miracle?" (I've never fermented grapes before.)
 
I moved my jackfruit/lychee brew to secondary, removed it from the fruit, and added some spices. Cinnamon, cloves, nutmeg, anise, basic cider spices because it’s turning out more like a stronger cider and those spices are great with those fruits in many desserts.
It got to 8% and even though it’s a week old the jackfruit and lychee are working well together, and once we finish this all up I’m pretty sure this’ll be a good one.
 
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VeteranOfTheRetardWars said:
I moved my jackfruit/lychee brew to secondary, removed it from the fruit, and added some spices. Cinnamon, cloves, nutmeg, anise, basic cider spices because it’s turning out more like a stronger cider and those spices are great with those fruits in many desserts.
It got to 8% and even though it’s a week old the jackfruit and lychee are working well together, and once we finish this all up I’m pretty sure this’ll be a good one.
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Taste it every day, maybe twice a day. Clove extracts so quickly that you can leave it in 12 hours too long and it's just a disgusting clove bomb.

A fun meme in the brewing community is, "The best way to put clove flavor in your brew is to set half a clove on a shelf 20 feet away from the carboy."
 
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Long story short, I've been circling around making my own beer for a few years now. My favorite beer came from a now-defunct living history museum where the brewer was also a semi-professional hobbyist and at this museum he'd brew traditional cask ales that you could either drink on site, or that he would decant into growlers to take home. I did a one day "apprenticeship" at the brewhouse and got some sense of the process.

I really enjoyed that style, and the low/natural carbonation, and I would like to attempt something similar at home. However, I don't want to commit to a lifestyle of alcoholism in order to brew it and drink it in the volumes required for a truly traditional cask ale.

What I'm thinking of doing is scaling down the recipes to maybe 2 gallon batches and brewing through the primary fermentation in the traditional way, then bottle finishing in either champagne bottles or those pop top bottles with a small measure of priming sugar, erring on the side of too little until I finesse the process. After one to two weeks, move the bottles to the fridge to slow/stop the fermentation.

Does that make sense or am I completely out to lunch?
 
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E. Knee as Weapon - Cont. said:
Long story short, I've been circling around making my own beer for a few years now. My favorite beer came from a now-defunct living history museum where the brewer was also a semi-professional hobbyist and at this museum he'd brew traditional cask ales that you could either drink on site, or that he would decant into growlers to take home. I did a one day "apprenticeship" at the brewhouse and got some sense of the process.

I really enjoyed that style, and the low/natural carbonation, and I would like to attempt something similar at home. However, I don't want to commit to a lifestyle of alcoholism in order to brew it and drink it in the volumes required for a truly traditional cask ale.

What I'm thinking of doing is scaling down the recipes to maybe 2 gallon batches and brewing through the primary fermentation in the traditional way, then bottle finishing in either champagne bottles or those pop top bottles with a small measure of priming sugar, erring on the side of too little until I finesse the process. After one to two weeks, move the bottles to the fridge to slow/stop the fermentation.

Does that make sense or am I completely out to lunch?
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Don't scale it down. Just make lots and give it away to friends. I drink maybe 1% of the mead I make. The rest is given away.
 
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