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Freakin' rad! I see your using honey there, are making mead? If not, than what?

mead, for sure. I normally would've bought honey in bulk, but Target had those little bears on sale so cheaply that it was more economical to get 15lbs of it that way.

Noice.

I was all like, "What's in those gallon jars, industrial alcohol? And apparently he's going to... inject it directly into his bloodstream, through the tubing? And then give his veins a thorough scrubbing with the brush?"

I made mead once. It's surprisingly easy. Ours didn't taste right when finished though; it was outright awful.

Just make sure that if you drink the mead with a bunch of people at a party, don't do it in a German forrest cos then an invulnerable giant will come out of no-where and start eating people! Than you'll have to hire some Danish dude to kill it, but then he'll bone a witch who gives birth to a dragon which utterly ruins the sub-text of the book its based on. So yeah, avoid German forests when drinking Mead.

It's going to take a long time to convert that basement into a man-cave, but it looks like you've staked your claim.

Looks awesome Tinwhistler. I've got 4 batches aging right now, hoping that they'll turn out to be decent. The first batch I did was pretty good. Let us know how it turns out. Or better yet, keep us updated all the way through - with pics.

Go on, good luck and have fun later!

I really need to clean my 10 litre bottle and get some mead done myself again, the last batch was over ten years ago and boy it was the stuff of drunken legends.

Nice, Tin! I'll be starting homebrewing as a hobby next month; have all the equipment, just need to buy some supplies.

I'll trade you some bottles of smoked chocolate porter for some Tinwhistler mead in a few months?

Brewing started today.


Yeast and stuff. I only use one packet of yeast for 5 gallons..the rest are for future brewing.



Pouring the honey.



Everything mixed up.



Hydrometer calls it 1.15-ish...after accounting for temperature, I'm calling it 1.2. All the sugars won't ferment at that high of a level (hopefully..I've never used this yeast before). It mostly depends on how alcohol tolerant the yeast is. If it's a low-tolerant strain, it will be very sweet with less alcohol. If it's a high tolerant strain, it will be very alcoholic and dry. But what I'm hoping for is highish alcohol (14-15%) with a touch of sweetness still evident.

Taking a final hydrometer reading after brewing will tell me the exact alcohol content.

I'm comment so I can be notified of the progress. Very cool, sir.

You should totally rebottle the mead in all those little bears when it's ready.

it's alive!

That's exactly what I was thinking of