Back in the Ville.

I’m back, and it’s high time for an update. First off, here’s a highly un-instructional video that a couple of us put together for a now mostly-defunct group called HackLouisvile entitled “How Not to Brew Beer“. You’ll need QuickTime to play it, and it’s NSFW due to language.

I managed to find an old favorite recipe, it’s up at I really need to take a picture of the final product to add to the writeup, as it looks rather unappetizing while it’s in process.

Lastly, I hear Aaron is currently in Mad Scientist mode, with plans for a “Linux-based, fermentation temperature controller for homebrewing.” That sounds quite interesting, and I hope you’ll post what you have here soon. I’d also like to say hi back to the friendly chaps over at Monday Night. I have to say, I’m quite curious about the Mint Chocolate Stout Float.


I leave for California tomorrow, so thought I’d get an update in. Put the Cyser into primary, with the addition of 1/4 cup brown sugar to darken the flavor a little more. It smells delicious, with a 1.121 starting gravity, and should be perfect by December. Full writeup when I rack it into secondary.

Also, in the mail today I received a wine label from Schloss Vollrads, a Matuschka estate that’s been selling wine since the year 1211, and had 27 generations of family history until the suicide. The label is from 1893 and very cool… I’m thinking that with some photoshop magic it’ll be perfect for marking my Mead.

RFC: Christmas Cyser

Now’s the time to be laying in for the winter months, so I thought I’d make something Christmassy. The idea at the moment is as follows:

  • 2.5 pounds honey
  • 1/2 gallon organic apple juice
  • 1/2 pound raisins
  • several sticks cinnamon
  • 20-30 paradise seeds, crushed

…as well as the usual additives. I’m concerned about the raisins, though, as I don’t want them to be overpowering. Might need to go to 1/4 pound to be safe.  I’ll be using campden tablets, to be sure.