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Archive for October, 2016:

Blueberry Cyser

This is the blueberry cyser Bob was talking about on episode 26. We need to give credit to Pete Bakulic for this recipe, this is a scaled down version of his original recipe. Blueberry Cyser Print Recipe CourseMead Recipes Servings 2 gallons Servings 2 gallons Blueberry Cyser Print Recipe CourseMead Recipes Servings 2 gallons Servings 2 gallons Ingredients 1 can frozen apple juice concentrate no preservatives 1 gallon apple juice no preservatives 2.75 pounds frozen blueberries Honey amount
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Ryan’s Braggot Project

Ryan Richardson is our newest member at The Mead House table (check out his bio on the The Mead House Crew page). Ryan is using this beer kit from Midwest Supplies as a base for his braggot project. He intends to use the packaged yeast, SAFALE 05, with no changes to the hops either. Ryan says he will omit 1 pound of the dark DME, and replace it with 6 pounds of caramelized wildflower honey. Ryan also
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Aaron’s Braggot Project

Here’s a run-down of Aaron’s braggot project. Ingredients: Specialty Grains: 25 lbs Weyermann Carafa III 25 lbs Chocolate Malt 5 lbs Briess Caramel 80 Malt Extract: 6 lbs dark malt extract Honey 9 lbs wildflower honey (Consider caramelizing it?) Hops: 1 oz Summit (60 minutes) 1 oz Chinook (15 minutes) 1 oz Centennial (10 minutes) 1 oz Cascade (5 minutes) 1 oz Centennial (0 minutes) 1 oz Cascade (dry hop) Yeast D47 2 oz yeast nutrients
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JD’s Bourbon Porter Braggot

We’ve been talking braggots for several weeks on the show, and the four of us have laid plans to brew up a braggot of our own using ingredients we each selected. I chose a Bourbon Barrel Porter beer kit from Northern Brewer which is quite popular, and my plan is to weigh the malt and add an equal amount of wildflower honey. I have selected Nottingham English Ale yeast, I think it will handle the extra sugar well
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