Great timing. I've had my first braggot aging for several months and am about to keg it. Never tasted one before, so this increases my hope that it'll actually be good.
Braggot is my go-to homebrew, although I'm no purist, and add sorghum molasses and sometimes finish with maple syrup in some recipes, 10 years ago or so I could find braggots on some menus, but not anymore. Trends are the bane of craft.
This is my favorite brew style and I make quite a few of these. Next time throw on top of a dark fruit and you will be blown away. Braggots are amazing.
one of these days i wanna try making something fermented because i dont have any more money and i live with my parents, im thinking about getting some apples from trees near here and adding a bunch of extra shugar from my parents pantry and trying to maybe use natural yeast thats just on the apples... like, there's yeast on everything right? if you get fruits theres gonna be yeast right? i know in the summer the plums get covered in a layer of yeast, i didn't get time to try to use that this past summer tho but i can find trees with apples on them right now still
Look up "country wine". I've sen a few tutorials on UA-cam. You can make a starter of wild yeast from picked fruit. Use that to ferment your must ( crushed fruit /fruit juice / sugar / honey ). You'll be drinking in no time.
I need to make another braggot
Yeah you do! I'd love to see that. Also a bochet? Maybe? Please?
come try mine
The CH endorsement sold me. Gonna be making one of these soon.
Great timing. I've had my first braggot aging for several months and am about to keg it. Never tasted one before, so this increases my hope that it'll actually be good.
Braggot is my go-to homebrew, although I'm no purist, and add sorghum molasses and sometimes finish with maple syrup in some recipes, 10 years ago or so I could find braggots on some menus, but not anymore. Trends are the bane of craft.
This is my favorite brew style and I make quite a few of these. Next time throw on top of a dark fruit and you will be blown away. Braggots are amazing.
How much fruit do you recommend for a 1 gallon batch?
@emmetleahy I usually go 1lb/gallon
Never tried brewing with DME even though I am lazy. Kinda want to try it now.
So interesting that it came out tasting like a "milk chocolate". While "Braggot" its def a funny name, I'd be curious to taste one!
Next up on Clawhammer, a Coopers extract tin
Not a bad idea
Did this ferment dry? Just wondering if there was any residual sugars to sweeten it.
No hops?
Braggot title not working out?? 😂
Lmao glad someone else said it.
If it doesn’t have any hops, would it be considered a malt liquor mead?
Can y’all make Malta soda? Trying to find a vid for so long
Looks awesome
Gotta try it out.
one of these days i wanna try making something fermented because i dont have any more money and i live with my parents, im thinking about getting some apples from trees near here and adding a bunch of extra shugar from my parents pantry and trying to maybe use natural yeast thats just on the apples... like, there's yeast on everything right? if you get fruits theres gonna be yeast right? i know in the summer the plums get covered in a layer of yeast, i didn't get time to try to use that this past summer tho but i can find trees with apples on them right now still
Look up "country wine". I've sen a few tutorials on UA-cam. You can make a starter of wild yeast from picked fruit. Use that to ferment your must ( crushed fruit /fruit juice / sugar / honey ).
You'll be drinking in no time.
@@sagetx yeah thats what I wanna do, make a starter from the yeast on the fruit on the trees here
ooooh dms time
Emmet's beard is on point today. Is he using conditioner?
He got a Mane and Tail sponsorship deal
TIL Mane & Tail is a thing.
🍻
DME... seriously... have far have you fallen
Honestly, it wasn't a long way down
@@emmetleahy no broken bones then at least