What's brewing? And where?

[Chevette Girl]

I didn't want to post this in the mead section because most of what I do isn't actually mead. Just interested in seeing who's brewing what and where?

I currently have in my kitchen (I hope to move it all to my basement if I'm permitted to install a laundry tub down there):

5 gal maple mead in secondary, nice and clear,
1 gal maple mead trying to unstick the ferment,
3 gal strawberry wine that just wouldn't quit bubbling,
3 gal of highbush cranberry wine that's too bitter to bottle and has been bulk aging for several years in the hopes that it might become as tasty as it smells,
4 gal bananna wine that refused to clear
5 gal pear wine I haven't gotten around to bottling
1 gal jalapeno pepper wine that's still creates the odd bubble when it's in the sun (yeah I know but the yeast doesn't like the peppers and won't do anything at a low temp!)
1 gal ornamental crabapple JAO variation
1 gal Blueberry 2nd run melomel
1 gal lemon JAO variation
1 gal 2nd run cherry wine
1 gal wild cherry wine (bitter!)
1 gal raisin sherry
1 gal 2nd run pear
1 gal rhubarb
1 gal 2nd run pumpkin
1 gal of something in my only dark 1 gal jug which I believe to be the rowanberry melomel (the ink faded off the tag!)
1 gal blueberry wine (made from Sudbury wild blueberries, mmm)
1 gal extra-citrus JAO variation
3 gal over-oaked ice-style wine made from Village Vintners Zinfandel Blush kit, just stabilized, needs degassing and clarifying
3 gal blackberry JAO variation
3 gal pumpkin-squash wine
3 gal crabapple melomel
3 gal applemint that won't clear up
3 gal of something white that lost its tag, I believe it's pear wine
3 x 1 gal meads in primary fermentation, will be apple-blossom, violet and I haven'd decided what to do with the third batch yet.

Hi, my name's AJ and I have a brewing problem...

 

[jdw03n]

1 gallon of cinnamon / vanilla - bulk aging
1 gallon of traditional - bulk aging
1 gallon of JAOM - waiting for clear
1 gallon of cyser - bulk aging
1 gallon of apricot - bulk aging
2 gallons of cherry pomegranate - bulk aging
3 gallons of mango habanero - bulk aging
7 gallons of yo's strawberry derivative - bulk aging

Four empty 1 gallon carboys and two five-gallon fermenters begging for use.

 

[Beave]

I'm new but eager to scale up operations as soon as money allows.

Only a few going right now and have yet to rack anything...ever. Hope this will change in the next few weeks as my JAOs are beginning to clear.

1 gal JAO (by recipe) just starting to clear
1 gal JAO (only 3ish lbs of honey) nearly clear, moved to basement for racking
1 gal JAO (4ish lbs of honey. Sweet for wife) Still getting bubbles.
5 gal Medium Sweet Traditional @ ~ 1/2 sugar break.

I have 2 5 gal class carboys as well as a 6.5 gal better bottle. I plan on getting another primary pail asap to start up the next batch while the 3 gallon jugs will be reused as soon as I can rack out of them and get them cleaned up.

I'm poor and have only been at this for about a month. Give this addiction about a year and we'll see what I have going then.

 

[fatbloke]

I'm new but eager to scale up operations as soon as money allows.

Only a few going right now and have yet to rack anything...ever. Hope this will change in the next few weeks as my JAOs are beginning to clear.

1 gal JAO (by recipe) just starting to clear
1 gal JAO (only 3ish lbs of honey) nearly clear, moved to basement for racking
1 gal JAO (4ish lbs of honey. Sweet for wife) Still getting bubbles.
5 gal Medium Sweet Traditional @ ~ 1/2 sugar break.

I have 2 5 gal class carboys as well as a 6.5 gal better bottle. I plan on getting another primary pail asap to start up the next batch while the 3 gallon jugs will be reused as soon as I can rack out of them and get them cleaned up.

I'm poor and have only been at this for about a month. Give this addiction about a year and we'll see what I have going then.

As long as you don't "drink it like a fish" (gets vvv expensive - takes up too much room etc etc) then once you've got 5 or 6 gallons at different stages you can just keep making relatively small batches to tick over and keep yourself in mead......

regards

fatbloke

 

[Brad Dahlhofer]

We just made a 18 gallon batch of Coffee Mead at the B. Nektar Meadery in Ferndale, MI. We cold soaked 16 lbs of fresh roasted Ethiopian Harrar and mixed with raw Michigan wildflower honey. It's only a couple weeks old now, but is already showing very complex notes of chocolate, blueberry, and dark stone fruit along with the honey and coffee.

 

[jkane]

I gotta try this from memory ...

6 gallons of merlot wine
5 gallons of bourbon oatmeal stout (ready for drinking)
3 gallons of heathered scotch oatmeal stout (ready for drinking)
5 gallons of cream ale
5 gallons of simple ale (just lightly hopped and only base malt)
6 gallons of clover mead with molasses added
6 gallons of clover mead with brown sugar added
5 gallons of bracket
6 gallons of clover sack mead
5 gallons of cranberry mead
5 more gallons using the same cranberries a second time
5 gallons of blackraspberry mead
5 gallons of peary
5 gallons of cyser
5 gallons of door county cherry mead
5 gallons of blueberry mead
5 gallons of "absinthe" spiced mead
5 gallons of raspberry hydromel.
1 gallon of raw honey mead
1 gallon of thistle honey mead
1 gallon of cranberry blossom honey mead
1 gallon of agave syrup "whatever it should be called"


On Tap:
5 gallons of a year old Belgian triple that got kegged last week.
5 gallons of bourbon barrel cream brulee porter that got kegged last week.
5 gallons of blueberry mead from 2008.
less than 1 gallon of blueberry mead 2007.
2 gallons of bock.
2 gallons of stout.
1 gallon of maraschino cherry Belgian.
5 gallons of mead that I don't remember what kind is in the keg as it's not actually tapped yet from 2008.

Plus a few cases of bottles of various old stuff.