Stout is Bottled!

So, after several hours of work, and a lot of water getting everywhere, the Stout is finally bottled!

We got to get a bit of a taste test, and its very light and crisp for a stout, but has the signature coffee flavor. Hell, Craig might even drink it.

And something we're going to try to do from now on is make a photo log of our progress. My camera is a POS and I didn't notice that the date was way off until I uploaded.



All of the bottles had a nice long soak in the tub, the hot water (at least with the AB and Sam Adams) worked wonders. Those labels came off faster than Bill's pants at a Crackbaby party.



Here's Billdo, with his pants on, sanitizing bottles as I scrubbed them.



We added 3/4c of Corn Sugar for priming and racked it over to the Bottling Bucket. Isn't it pretty? I like my beer like I like my women, cold, black, and bitter. This stuff came out blacker than Samuel L. Jackson. Maybe I should call it BAMF beer...



Bill filled and I capped (and took pics).



We had 49 regular pry offs and it turns out 1 twist off. Can you spot it? One of these things is not like the other...



2 weeks for carbonation is way too long...

I went to St. Louis Beer and Wine and picked up the fixings for a Spiced Belgian Wit. Monday is going to be a late and fun night:).

Grape Jelly not so jelly

The grape wine turned out beautifully alchoholic. and not real sweet. That bread yeast has some high tolerance.

It was a HIT at the Crackbaby Thanksgiving. We drank a ton of it.

Paul called it a semi-sweet. My untrained palette has to agree. It's strong, but not real dry. But it's also not very sweet. Nicely in the middle. It adheres to the glass nicely. It's a mid-colored red wine, not dark and heavy, but not real light. It cleared nicely, although because it was bottled young, it did settle out a layer of sediment in the bottom of the bottles.

That's the only thing that I think I did wrong. I was a little impatient and should have let it settle out before bottling. Although, next time, I think I'll try to kill it just a little before being fermented completely dry so that it comes out a little semi-sweet like it did this time, and I'll let it settle and/or filter it when bottling.

Oh yeah, and screw putting sugar in the bottles to try to sparkle.