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Greetings and brew brag
(sopuli.xyz)
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this post was submitted on 04 Jun 2023
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Homebrewing - Beer, Mead, Wine, Cider
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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
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I have a few things on the go at the moment.
Currently Fermenting:
A toasted coconut and cacao nib stout (going for a nice chocolatey stout with a sweet coconut finish à la Mounds or Bounty bars)
Currently Drinking:
A Sorachi Ace saison with some spices brewed with Omega - Jovaru.
A Brown Ale with Applewood-Smoked Hops that I'm not too happy with how the beer turned out which is a shame because this is my favorite beer label I have ever designed
Currently Aging (fairly long term):
A 16% oaked dessert mead with Lapsang Souchong and maple syrup (it's probably somewhere around 4 years old at this point and has been blended several times over the years with various dry meads.
A bochet with cacao nibs that I'm still trying to figure out how to improve (it smells AMAZING and chocolatey but the body is too thin and acidic and just lacking in something)
Nice spread!
If the bochet is lacking and blending's your thing, have you considered blending it with a barleywine?
That's not a bad idea. I had thought to keep it purely a mead and maybe blend it with a sweet mead I have yet to make just to give it some body but honestly a nice big beer might be just the thing to give it some complexity. I think if I am to go down that route I might choose a nice big stout to blend it with because I think the roastiness might complement the chocolateyness of the bochet nicely.
Thank you! I like making mead because it is high enough ABV that I can just let it age and do other brews whilst I work out what to do with it!