michaelsbagley Posted February 3, 2009 Share Posted February 3, 2009 Welcome all, We're still getting set up, but this will be the sub-forum for discussing brewing, mead making, wine making, etc. etc. This will be for all makers of fine beverages (and beginners too) whether you are using modern methods or trying to recreate historical methods. Why the "Empty Keg"? Because the discussions are about what to do to fill the kegs up (barrels, casks etc.) ... Make something to put into the keg. Here's to some good discussions, shared recipes and any other topical conversation that are to be had! :angry: Link to comment Share on other sites More sharing options...
silas thatcher Posted February 3, 2009 Share Posted February 3, 2009 lady constance made some plum wine over the summer... thought she was nuts... turned out pretty good... very nice alchohol content :) Link to comment Share on other sites More sharing options...
theM.A.dDogge Posted February 3, 2009 Share Posted February 3, 2009 well....i officially vollunteer...to be the taste tester :angry: Link to comment Share on other sites More sharing options...
Joe Pyrat Posted February 3, 2009 Share Posted February 3, 2009 Sounds interesting Michael. I made some quick mead once. It was quite good after about 6 months, but when you opened a bottle half it's contents foamed away. In another thread I saw where you could buy a small keg and make your own rum. Problem was it wasn't really rum. You added essence of rum to vodka. Not good! If there be a way to make real rum, now that I'd be interested in matey. The Charles Towne Few - We shall sail... The sea will be our empire. Link to comment Share on other sites More sharing options...
Quartermaster James Posted February 3, 2009 Share Posted February 3, 2009 Thank you Michael for starting this topic! Currently I have in bulk aging 6 gallons of oaked cider, 5 gallons of oaked apfelwein, 3 gallons of oaked mead, 1 gallon of mead without oak, and a gallon of cherry sack. The cider, which will be sparkling, and the apfelwein, which will be still, will be bottled in a couple of weeks. After that, I'll be brewing up a batch of the Quartermaster's Reserve Oaked Ale and an Imperial IPA. Cheers mates! Link to comment Share on other sites More sharing options...
Coastie04 Posted February 3, 2009 Share Posted February 3, 2009 I'm currently brewing a robust porter and plan on bottling it in the next day or so. Just last week my wife and I bottled her second English IPA (for a traditional IPA, I highly recommend Meantime IPA). Haven't tried it yet, but the first one was great. Occasionally, we also make limoncello, a lemon flavored liquer. Within a week or so, we're probably going to make a heffeweissen. In our closet, we have a selection of some of our more recent beers, including coffee porter, american stout, nut brown ale, curry heffeweissen, barleywine, and belgian golden strong ales. Coastie She was bigger and faster when under full sail With a gale on the beam and the seas o'er the rail Link to comment Share on other sites More sharing options...
Pew Posted February 3, 2009 Share Posted February 3, 2009 After that, I'll be brewing up a batch of the Quartermaster's Reserve Oaked Ale and an Imperial IPA.Cheers mates! DIBS!!!! , Skull and Quill Society , The Watch Dog "We are 21st Century people who play a game of dress-up and who spend a lot of time pissing and moaning about the rules of the game and whether other people are playing fair." Link to comment Share on other sites More sharing options...
Quartermaster James Posted February 4, 2009 Share Posted February 4, 2009 (edited) If there be a way to make real rum, now that I'd be interested in matey. Well, in theory you would mix molasses and sugar, dilute it to about SG1.06, ferment that with a strong yeast, then distill. Rum Edited February 4, 2009 by Quartermaster James Link to comment Share on other sites More sharing options...
Quartermaster James Posted February 4, 2009 Share Posted February 4, 2009 After that, I'll be brewing up a batch of the Quartermaster's Reserve Oaked Ale and an Imperial IPA.Cheers mates! DIBS!!!! Flattered. The ale should be ready around May; let me know if'n you're in the Northwest then. Link to comment Share on other sites More sharing options...
Bilgewater Browne Posted February 4, 2009 Share Posted February 4, 2009 lady constance made some plum wine over the summer... thought she was nuts... turned out pretty good... very nice alchohol content :) I once made some plum wine in my college days. I made the mistake of leaving a bottle where my room mates could find it. Vengeance was mine, though. Besides being tasty, it was a very effective laxative. Craig Browne Captain Half Moon Marauders Link to comment Share on other sites More sharing options...
Kian McBrian Posted February 6, 2009 Share Posted February 6, 2009 (edited) This is absolutely a great idea Mike!!! I cant wait to set up the lab in the basement Edited February 6, 2009 by Kian McBrian Half Moon Marauders Irish Diplomacy... is the ability to tell a man to go to hell so that he looks forward to making the trip. Link to comment Share on other sites More sharing options...
Madame_Mayhem Posted June 4, 2015 Share Posted June 4, 2015 I recently came across this interesting website, I've come across a few of these recipes in some books. I thought you guys would enjoy the little read. http://www.sca.noaharney.com/a-meal-onboard-ship-in-the-16th-century/ Link to comment Share on other sites More sharing options...
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