How many batches?

[WRATHWILDE]

Let's see:

10 gallons peach wine, waiting to be bottled
6 gallons cranberry wine, 3 gallons waiting to be sweetened, 3 to bottle
6 gallons orange bloosom semi-sweet mead, aging.
5 gallons semi-dry orange blosoom, oaked mead, aging.
8 gallons Blueberry wine, ageing
6 gallons Blueberry mead, ageing
12 gallons Sangiovese, ageing
10 gallons Val-de-pena, ageing
6 gallons Syrah/Zinfandell, ageing
8 gallons Strawberry Mead, ageing
3 gallons Vanilla mead, in secondary
24 gallons Cabernet Sauvignon, just pressed into secondary
4 gallons pyment, in primary

total 108 gallons... I guess there are advantages to being married.

Wrathwilde

 

[abejita]

I only make one gallon batches:

1. Wildflower honey + rose +vanilla. Dry.
2. Coffee blossom honey. Will probably be dry. I started this one before I knew anything about yeast strains and used Premier Cuvée.
3. Cyser w/blackberry honey + spices. Sweet.

Planned: sweet pomegranate, sweet coffee blossom show, sassafrass/buckwheat honey.

 

[storm1969]

total 108 gallons... I guess there are advantages to being married.

Wrathwilde

Can't seem to hit that 200 gallon mark! (actually, this is by far the most I have ever had going at one time before!)

And actually, I believe that is the amount you can start in a year. Only about 50% of that was started this year.


Brian

 

[scout]

Thank you, abejita for posting yours! I was starting to feel waaaay unproductive with my 3 little gallons. *grins* All of you do so much (and some of you in apartments!) I'm impressed, and a little awed. When I first read that you could legally brew 200 gallons a year, I thought - there is NO WAY I'll ever brew that much, much less DRINK that much. And thanks to you enablers, I now have visions of fermentations running through my head all the time - Pumpkin Wine, Coffee Mead, Hard Lemonade - YUM!!! *big grins* So am I the only woman here who has to worry about her husband throwing her out because of how much she is brewing (as opposed to the other way around, which I have heard bemoaned many a time)??? *grins*

 

[abejita]

So am I the only woman here who has to worry about her husband throwing her out because of how much she is brewing (as opposed to the other way around, which I have heard bemoaned many a time)??? *grins*

My partner and I both come from the punk scene, with the whole do it yourself ethic. So he's really good about me having a hobby that creates something. I'd rather buy honey from a small time, reputable farmer than buy alcohol from an industry that I don't always feel so good about. Also, wines and liquors are so incredibly taxed. Homebrewing means less money to the government.

I admit I wish I had more space to do some five gallon batches. But, honestly, I'm a small person and the sheer size and weight of those bigger carboys seems unmanageable to me.

 

[intothefray]

5 Gal of Blueberry Melomel


Just started hobby though because in middle of divorce.. I'm sure I'll be up to 3+ at a time in a month or two. Still seems pathetic compared to your lists.

 

[Mynx]

So am I the only woman here who has to worry about her husband throwing her out because of how much she is brewing (as opposed to the other way around, which I have heard bemoaned many a time)Huh *grins*

Not this woman, hahah...my boy loves that I brew etc. My only constraint is where to keep it. And brewing beer when he's out...he's got a sensitive nose and the smell of the hops boiling etc is too much for him!

 

[Fedelm Dub]

I have a 1 gallon batch of Joe's Ancient Orange that is a month away from being finished, and last week, I bottled my first mead, a 5 gallon batch. I'm planning on more batches after Great Western War. Maybe a wildflower mead or melomel of some kind. I also may do another beer during that time. My 2 glass carboys are 5 gallons each, and I might get another one so I can have more than batches going at the same time.

 

[Meriadoc]

hmm... let's see...

in secondary/aging:

• 5-gal japanese knotweed traditional mead
• 5-gal of schramm's "mambo in your mouth" melomel (which i refer to as my "mambo mel")
• 3-gal clover traditional
• 1-gal wildflower blueberry mel
• 1-gal wildflower rainier cherry mel
• 1.5-gal wildflower traditional
• 1-gal clover w/ OJ and ginger
• 1-gal clover w/ black cherry

in primary:

• 5-gal of recently-pressed merlot, just waiting to become my first merlot mel
• 8 gallons of mixed grape skins, waiting to have some orange blossom honey added for a second-pressing grape mead (not really a pyment, since there isn't really any "grape juice" there

and, of course, 2 liters or so of my very first (ever) batch of mead, that was started last february and just started coming into its own earlier this summer...

and the last half of my first batch of beer (which, unless i'm mistaken, is calling out plaintively to me *right* *now*...!)

still just evil thoughts in my mind, waiting to happen:

• a 5-gal batch of orange blossom traditional (maybe late october?)
• a 5-gal batch of wheat beer (this weekend, maybe?)
• a 5-gal batch of oatmeal stout (maybe in a couple of weeks)

man... i gotta get outta this house sometime before the weather changes... ;D

on the other hand... if i really apply myself, i might just be able to hit my 100-gal limit by december!

 

[Miriam]

I brew a lot, but my husband doesn't drink a drop of it. Or anything else with alcohol in it, for he takes medications that clash with booze. He doesn't just tolerate my hobby, though - he's happy I'm doing something I enjoy. Every time I tell people this, I appreciate him more.

Miriam

 

[scout]

Yeah, my husband's kind of like that too, Miriam - like when he and my Dad got together last holiday season and got me a kiln for my beadmaking. Although he likes my beads, and appreciates them, I would be hard pressed to get him to wear one. *grins* Ain't it nice when you realize you really did get a good one?

 

[Miriam]

Sure is.

Miriam

 

[HomeBrew]

Mynx,

Here is the Saisson recipe (extract) as it is written:

Malts -
1.6 kg Pale DME
1.1 kg Munich Malt
0.45 kg Malted Wheat
0.45 kg Piloncillo (partial refined sugar)

Hops -
28 g Northern Brewer (60 minutes)
43 g Saaz (30 minutes)
57 g Kent Goldings (5 minutes)

Spices (added to last 5 minutes of boil) -
19 g Indian Coriander
Zest of 1 Seville orange or zest of 1 orange + zest from 1/4 grapefruit
1g grains of paradise or black pepper (coarsely crushed)

Yeast -
Belgian Ale Yeast (recommend Wyeast 3724 or White Labs WLP 565)

Good luck!

 

[Mynx]

Cheers man, looks tasty!

/adds it to the list

 

[Brewbear]

Hi HB,
Is that a 5 gallon batch?

Ted

 

[Meriadoc]

OK... since I've been away *way* too long, an update...

hmm... let's see...

in secondary/aging:

• 5-gal japanese knotweed traditional mead

mmm... very nice! If i recall correctly, i bottled this two ways -- once, as is, and again, with some more honey in an attempt to get a carbonated mead. it didn't work, so i had a nice semi-sweet from it...

5-gal of schramm's "mambo in your mouth" melomel (which i refer to as my "mambo mel")

sigh... much pain, here. something went wrong with last year's wine filtering -- apparently, there were nasties in the rental equipment that survived our cleaning. the entire group of us (my brother, myself, two other couples) who pool our resources ended up fouling our wines (and my mead). the melomel was one of the victims. I have it sitting in a 5 gal carboy, hoping it'll eventually do something miraculous...

3-gal clover traditional

been in bulk aging this whole time... i'm thinking of bottling it this summer!

• 1-gal wildflower blueberry mel
• 1-gal wildflower rainier cherry mel
• 1.5-gal wildflower traditional
• 1-gal clover w/ OJ and ginger
• 1-gal clover w/ black cherry

the black cherry was nice -- it had a really deep, port-like taste to it, and was quite mellow. I may do that one again!

just opened a bottle of the OJ/ginger. Not as happy with that one -- the OJ flavor wasn't easily identifiable as "orange", but did lend a nice flavor; the ginger, instead of being a "fiery" taste, took on a bit of a medicinal flavor. Drinkable, but not one of my favorites at room temp. The ginger comes out more strongly when chilled. Grf. My family, who largely are not big mead fans, weren't big on this one at all.

blueberry went quickly ... very nice, and long enough ago that I don't remember my first impressions!

wildflower trad and wildflower/rainier are still sitting in the 1-gal carboys, waiting to be backsweetened and enjoyed!

sigh... working on an MA really takes time away from brewing/meadmaking pursuits!

Merry

 

[Bryon]

Holy Cow. your guys aren't brewers with a drinking problem. Your Drinkers with a brewing problem!

Looks like I've got a lot of catching up to do.