IRON BREWER SECRET INGREDIENT REVEAL!!

[Evan!]

Well mead is also called honey-wine and sake is also called rice-wine. So suck it.

My distinction lies in fruit vs non-fruit. I don't care about categorizations like whether Sake is traditionally called "rice wine". Point being, you open it up to rice, then why not potato wine? Why not jenkem? It's a slippery, stinky slope.

[Ó Flannagáin]

yea, but its a slope where I can draw a line

[Evan!]

yea, but its a slope where I can draw a line

If my brain wasn't so fried, I'd make a joke about slopes and sake. Jesus I can't wait for Tuesday to be done.

[Ó Flannagáin]

Well, I can't think of anything good so go ahead and take you time on coming up with one.

[Ó Flannagáin]

Private messages have been sent to all participants. Please confirm by March 15th that you are definitely in either by replying to that PM or email me contact@homebrewchatter.com

Submission date has been moved back, the beer must ARRIVE at OB's house by JULY 1

[Brewingchick]

I made Kilted Brewer's riesling wheat some time ago (like 5+ years) and it was pretty good. The recipe is available over in annoying-land, FYI

I was just thinking of that beer! Kilted Brewer sent me a couple of bottles of that, and it was really quite good. I think he used riesling must in it, and it was enjoyable.

I'm kicking around a few ideas, so we'll see what I come up with.

Oh, yeah, O'flan, your inbox is full!

[Ó Flannagáin]

INBOX EMPTY

[Ó Flannagáin]

Here's the PM I sent out in case anyone didn't get it:

OK, please confirm either by PM or email to contact@homebrewchatter.com that you are participating by March 15. On that date I will assign each of you a random number so that ohiobrewtus doesn't know who's beer he is tasting. When you send it to him, you will need to label the cap of the bottle or some part of the bottle with your number.

The submissions date has been moved to July 1, the beer must ARRIVE by JULY 1 at ohiobrewtus's address. This address will also be provided on March 15th with your random number.

The secret ingredient is wine, I will officially state here that a single bottle of wine, 750ml, is perfect and acceptable. If you want to use more, you can. The final product should be at least 50% beer and it should be somewhere between 5 and 5.5 gallons.

Any fruit wine is acceptable
Sake is acceptable (because I don't like swapping up what is and isn't after I already make a statement AND saki drinks like a wine IMO)
Mead is not acceptable (because I feel like mead is always highly flavored/sweetened and doesn't have any sort of consistency in what makes it it)

Don't worry about the haters (BREWINGCHICK I'm looking at you!!) it is highly possible to make a badass beverage out of beer + some wine. Just be creative.

Here's a hint if you go with the method of brewing your beer, then adding the wine after fermentation: Pour a few samples of the post fermented beer and add a hint of different wines/flavorings to see if anything really shines before adding the entire bottle to your batch.

Happy brewing!!!