Between dreams and reality exist whole dimensions.

Brewing and Bottling

Sunday was a big day.

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First I bottled my batch of Christmas Metheglin: 8 bottles total. I tried some before bottling; it’s very dry, with a spicy aroma and a bit of bite in the flavor. It seems to be pretty high gravity; but my hydrometer broke so I can’t be certain.

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Next we brewed up a fresh batch of rootbeer. This time we just used some extract and a little (seriously, like 1 TSP per gallon) molasses, plus a lot of sugar. Our first batch with the actual roots we used an ale yeast, which has a lower alcohol tolerance and consumes the sugar more slowly. This time we used a champagne yeast which will pressurize it quickly, since we’ll be bottling right away.

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We got thirteen standard beer bottles of root beer, and two larger hinge-cork bottles. The bottle capper is a lot of fun for some reason. We don’t have labels yet, but we might get some printed up later this week, not certain about that yet.

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After the rootbeer was boiled, cooled, and bottled, I started a new (smaller) batch of Mead. This will be a plain Mead, no spices or anything but honey. I used a little higher honey to water ratio, and the ale yeast instead of champagne yeast so this batch should be sweeter than the Metheglin, and without that bite. I also didn’t use a yeast nutrient, which supposedly can affect the flavor a bit, but instead used some of the yeast sediment from the Metheglin batch as a nutrient starter.

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Only a gallon for this batch, but I think that in a month or two when I rerack this to a different carboy I’ll start another 2 gallon batch, and soon I’ll have Mead for all occasions, year round!

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3 responses

  1. Pingback: What is Mead? | Morgan River Brewery

  2. Yum! I’ve experimented with making very small batches of honey wine and ginger beer. It’s oddly fun to ferment stuff. 😀

    January 4, 2012 at 15:59

  3. Pingback: Home Brewing « A Gentlemen's Canteen

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