"Cock Ale"

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Im watching this with great interest now. Can’t wait to see how it turns out. Just a thought, but you could you do the same with a leg of lamb? Or any other type of bone from meat? Or is it limited to foul?
 
Thinking about it. I have heard about some scrumpy being made and them throwing a whole ham in, and once the meat comes off, the cider is ready!

Dunno whether that is one for the tourists but there could be something in it... :hmm:

Keep it going TS :clap:
 
davesiv said:
hows it coming along TS
Funny you should ask ;)
This is how it looked at the end of fermentation
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Gravity down to 1.010
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Two gallons transferred to plastic demijohns to clear
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The bag of bones and yeast cake
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Some beer smelling chicken bones :lol:
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Let us know when your DJs start going Cocka-a-doodle-doo in the mornings!

I cant believe you actually made that. You should be awarded the home brewing equivalent of the victoria cross.

Sir, I salute you! :thumb:
 
What I forgot to mention was that I had a little sample from the trial jar and although more than a little yeasty it tastes promising :thumb:
 
Really if you asked your local barmaid for that you'd get a slap!!!
Still nice though :thumb:
 
Here we are boys and girls, 16 bottles of "Sup My Cock"
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It will be unleashed onto a (mainly) unsuspecting public at a party on the 19th Dec :grin:
I've had another taster from the fermenter whilst bottling and the vinous flavour of the wine is starting to show through :D
It is promising to be a very nice beer surprisingly :hmm:
 
Ok so it's only been in the bottle for 6 days but I had to know
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As you may be able to tell from the above picture it's not fully carbonated yet :(
There is a pleasant slight aroma of Sherry and liquorice :)
The taste I hope will develop, at the moment it is very sweet from the unconverted primings :(
There is some liquorice in the taste and the hop bitterness comes in very late :wha:

Let's see how it develops ;)
But on the plus side it's not toxic or nasty and it'll only improve :D
 

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