Home-Brewing
I decided in the past few months that I really enjoy making alcohol. It’s funner, even, than consuming it! (okay, maybe that’s an exaggeration, but…)
So, this page shall be my journal of different brews, so I can keep track of the recipes I used and so drinkers can comment on how it did, good, bad, whatever. So, each batch I make will have a serial number, and I’ll put the serial number on the bottle. If you go to this page, simply find the serial number below, click on it, and see more information about your brew! And, please comment if you tasted it.
The serial number consists of three parts, the fermentables and primary additives, a dash, the date (in European format) it started fermenting, a dash, and a serial number in terms of all the brews I have ever made. So, for example:
h-20080101-1
would be a mead (fermentable, honey), made on the 1’st of January 2008. Here are the codes for the fermentables and additives:
h - honey
b - malted barley
w - malted wheat
f - fruit, other than grapes, pears or apples
a - apples
p - pears
g - grapes
þ - herbs
Some examples:
hb - Braggot (cross between mead and beer)
hf - Melomel (mead with honey)
b - Beer
w - Wheat Beer (though most wheat beers I’ve seen are bw)
hþ - Methegen (mead w/ herbs added at the beginning)
g - Wine
hg - Pyment (mead/wine cross)
a - Hard Cider
p - Perry
ha - Cyser (mead/cyder cross.. hp would also be considered cyser)
and so on… Can’t wait to try hm! eh?