Cursed_Barbie

1mo ⋅ ⋅

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Cursed_evolution

8mo ⋅

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Den 25a blir det 5 ar som jag har flyttat till Sverige. Jag ville gora nanting speciell for alla mina vanner som hjalpte mig i detta aventyr sa jag bryggde en kanelbulle-cider med applen, kanel och torrt maltextrakt. Skal allihopa!

3yr ⋅

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To the person who suggested to me to use bentonite in primary: thank you! I used it for my last four meads and three of them came out that clear out of primary.

3mo ⋅

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Vi har smakat manga och hittade systemets samsta ol. Den luktar som klibbigt golv och spilld ol. Smakar som jast, kartong och syra.

2yr ⋅

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Celebrating a new milestone in my career: it was time to open and taste my “Maillard” bochet. It is beyond my expectations: it tastes like plums, raisins, figs, caramel, oak and a bit of vanilla and bourbon. Highly recommend!

8mo ⋅

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I just said goodbye to my cyser/salad dressing. This one could not be rescued :(

1yr ⋅

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I started to play Valheim again few days ago and when I got to the swamp I saw this horror. I jumped out of my chair and ran away. I think I need new britches now...

1yr ⋅

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I brewed the ”Ozark Howler” braggot of Doin’ the Most. It is absolutely amazing. Link to his video and my log down in the comments.

1yr ⋅

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Jag var lat och ville gora billig glogg sa jag blandade ICAs billigast druvjuice, socker, gloggkryddor och jast och jag fick glogg som ligger pa 13% tva veckor senare. It does the job, highly recommend.

2yr ⋅

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I brewed 4.5L of Honningbrew mead (cyser) according to the recipe given in Skyrim. It's 15.3% ABV and it tastes amazing!

3yr ⋅

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Today it has been 8 years since I bottled my first batch of mead. I didn't know about mead but I did about beers. I went to the beekeeper, bought 4kg of honey, dumped them in 20L of water and boiled it for 2h. Used ale yeast. The result was a 7% hydromel, quite bad. There is one bottle left today.

3yr ⋅

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A friend gifted me with his cold-distilled heather mead. It was backsweetened with the same honey. It is around 25% ABV and tastes nutty and reminds me of a wine I tried that was aged in walnut barrels. Will definitely try to make it myself.

3yr ⋅

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I wanted to make a point and show to my friend that even with bad ingredients but good practices, one can go far. I took the cheapest grape juice I could find, fortified it to OG=1.100 with white sugar, used Fermaid O and a red wine yeast. FG=1.012, 13%ABV, really fruity! Will do it again.

3yr ⋅

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I like to brew belgian beers and I recently learned how to make candi syrup. I decided to apply the process to honey and it turned out very well. This is what I got in 10 min, controlling the temperature. Details in description

1yr ⋅

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I brewed a graf (60% beer/40% cider) and it is magnificent! Recipe bellow

1yr ⋅

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To celebrate my 5th year in Sweden, I decided to make a cinnamon bun cider using store bought apple juice, cinnamon sticks and dry malt extract. OG=1.072

3yr ⋅

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My friend wanted to make cider but didn’t want to invest in brewing equipment. Here we are, were it all started: pasteurised apple juice, lose cap and a paper tower stick on top. I did provide EC1118.

1yr ⋅

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A friend asked me to make him a ginger beer. I loved it so much that I decided it had to be a mead! Intense floral flavours, a good ginger kick, sweet and full bodied. 6% ABV.

1yr ⋅

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Made a one-pot swedish glogg (mulled wine) hooch. My kitchen smells like Christmas!

2yr ⋅

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Swedish cinnamon bun cider to celebrate my 5th year in Sweden (update)

3yr ⋅

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If you ever want to do a jam country wine: don’t.

1yr ⋅

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How strong is it gonna be? Very strong. Started this cyser yesterday and the fermentation is going strong aready

2yr ⋅

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Skeeter pee/hard lemonade with homemade belgian candied sugar is a huge hit! This tastes like summer! Taking into accounts the dilutions, it is about 8%

2yr ⋅

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This Swiss pharmacy offers a homeopathic treatment to drain Moderna mRNA vaccine out of your body. 4 injections starting one month after the injection of the mRNA. I have no word...

1yr ⋅

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Have you ever heard about the Mont St Michel in Normandy? That one fortified island now linked to the continent through a road on low tides. This is the Valheim edition: the 3rd boss was on an island in a swamp surrounded by plains. It is not an island anymore: a road from the meadows to the boss.

2yr ⋅

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Vi har smakat manga och har hittat systemets samsta ol! Den luktar som klibbigt golv och spilld ol. Smakar som jast, kartong och syra.

2yr ⋅

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Just sampled my first bochet after two weeks only in primary! FG=1.01, tastes like wildflower honey and caramel with a pleasant bitterness. It’s crystals clear! I used 71B and for some reason it gave up at 11.2% ABV despite the nutrients. I am going to age it on oak chips and sample every few days.

2yr ⋅

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This double dry-hopped cider is one of my finest! Recipe bellow

1yr ⋅

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Lots of prep but not a single scratch!

1yr ⋅

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Experiment: « Maillard » bochet. 2kg of wildflower honey, 2tsp DAP. Heating on low heat and stirring until 120C. Taking and testing samples regularly. The final results tastes like plums, raisins, figs and a light caramel. No burnt sugar.

10mo ⋅

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Is this mold? I got unpasteurized pressed grapes (shredded fruits + juice) it's done fermenting and it is 14%. It doesn't smell anything else than grapes and ethanol. The taste is fine too.

2yr ⋅

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Back in May, I brewed the Skyrim Honningbrew mead(cinnamon cyser). I bottled it and let it aged until now. As soon as I tasted it, I learned 3 things: Don't age things in IKEA bottles, don't leave any head-space (it was oxidized) and rack it twice (slight yeast smell). It's still good but not better

2yr ⋅

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I get quite often sulfur smell from my meads despite proper nutrition and degasing. It never degased and ruined several batches. I just learned to live with it: a Copper wire in the brew at the end of the primary.

1yr ⋅

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