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RE: The atheistforums.org beer thread.
May 26, 2012 at 7:10 pm
You just reminded me of something that happened many, many years ago after the whole family had been berry-picking at some farm or other. We had tons of the things and my Dad decided to try pressing the juice and bottling it in plastic fizzy drinks bottles with sugar to make a light fruity drink. Well, we forgot all about this stuff for months, until someone found several bottles of it tucked away somewhere. Of course it had all fermented by now; in fact, to give an idea of just how much, the gas had built up so much that the bottoms of the bottles had been totally blown out of shape. They were more solid balloon than bottle. Mind, it was the most amazing drop of whatever it was we ever tasted. God alone knows what the alcohol content was - it can't have been anywhere near legal.
At the age of five, Skagra decided emphatically that God did not exist. This revelation tends to make most people in the universe who have it react in one of two ways - with relief or with despair. Only Skagra responded to it by thinking, 'Wait a second. That means there's a situation vacant.'
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RE: The atheistforums.org beer thread.
May 26, 2012 at 7:14 pm
(May 26, 2012 at 6:46 pm)Cthulhu Dreaming Wrote: Just broke into a homebrewed grape mead (honey wine) that I started back in January. Drinks like juice, and goes straight to your head. 14% alcohol - wheeee!!!
I'm going to brew a mead this fall. Only two gallons though...that's the size of my tank.
But if we walk in the light, as He is in the light, we have fellowship with one another, and the blood of Jesus, His Son, purifies us from all sin.
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RE: The atheistforums.org beer thread.
May 27, 2012 at 5:07 pm
Just opened up batch #2 of mead, this one made from nothing but pure clover honey - as is, it's much like a dry white wine, not as dry as Chardonnay, but close. Back sweetened with a teaspoon or two of cane sugar to a pint, it's like a dry Riesling. It turned out as clear as a mountain stream, light and refreshing but packing a punch at close to 10% alcohol by volume.
I have got to make more of this magical stuff.
Easy to make, too -
Dissolve 2 lbs of pure clover honey in enough purified water to make 1 gallon of mixture. Boiling and/or pasteurization is not necessary, heat only enough to fully dissolve the honey. Pour into a sanitized 1 gallon jug, cool to room temperature (60-70F), and pitch 1 packet of rehydrated Lalvin D-47 ale yeast. Put an airlock on the jug and ferment at room temperature for about two weeks (there should be no visible signs of fermentation). Rack to a second sanitized jug, top up with sanitized water, install airlock. Let age and clear for at least two months, racking to a sanitized jug and topping up with sanitized water every four weeks or so.
This batch was perfectly clear after the second racking, so I didn't bother after that. I aged this batch about three months.
I would recommend using more than 2lbs/gallon to give it some body - though it will take longer to finish and may require yeast nutrient. My next batch is going to use about 3.5lbs/gallon.
It's been known to happen.
