So my first batch of JAO is clearing up in my closet, and as recommended in a post I made in The Hive, I'm going to try starting a traditional batch. I'm shooting for something strong and sweet.
Since I know it's going to need to age for about 10 billion years to mellow out the alcohol taste, I figured I'd do a 5 gallon batch. Using the tables on here, I decided on a FG of 1.012, 16% ABV, which means I'd need about 18lbs 7oz of honey.
Now here are my questions. What yeast would you folks recommend? Also, where is a good place to get honey from? I could just go to my grocery store, but that's going to get expensive quickly.
Thanks for the help!
Since I know it's going to need to age for about 10 billion years to mellow out the alcohol taste, I figured I'd do a 5 gallon batch. Using the tables on here, I decided on a FG of 1.012, 16% ABV, which means I'd need about 18lbs 7oz of honey.
Now here are my questions. What yeast would you folks recommend? Also, where is a good place to get honey from? I could just go to my grocery store, but that's going to get expensive quickly.
Thanks for the help!