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jimbles

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5Instructables395,049Views76CommentsFranklin, CT
I like photography, woodworking, homebrewing, and whisky.

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    • Spicy Garlic Buffalo Sauce (Buffalo Wild Wings Copycat)
      398 views
      7 favorites
      4 comments
  • Spicy Garlic Buffalo Sauce (Buffalo Wild Wings Copycat)

    For most sauces using egg, I've seen people say 5 days. I've seen others say a month in an air tight Mason jar. I'd err on saying 5 days, but my batches don't make it that long before I finish the bottle!

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  • jimbles commented on jimbles's instructable Strawberry Mead (1 Gallon)
    Strawberry Mead (1 Gallon)

    It was a while ago, but I don't remember it turning out with good banana flavor. You need a ton of bananas and it leads to a lot of loss. What I've heard people do is put about 3 lbs of bananas per gallon in a pot or crockpot and reduce it to a syrup, or boiled them in a mesh bag. They would add the juice rather than the fruit to the Mead. Sorry I don't have much more advice. There's a ton more resources out there now than when I first made this. Good luck!

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  • Tips for Making a Great Cutting Board

    That's true but also a bit misleading. All wood has pores that are large enough for microbes and food particles to get sucked into, including walnut and maple. The whole reason that wooden cutting boards are safer than plastic is they pull the bacteria inside the wood where it dies. I'm not trying to be argumentative. As a prominent name in the woodworking community, you'd be a good advocate for what the science says vs old wives tales.

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  • Tips for Making a Great Cutting Board

    I just read a few of the scientific papers on using various hardwoods in cutting boards and it was super interesting (one even talked about using pine!). It also goes against a lot of the conventional wisdom in the woodworking world, so I don't anticipate it being widely adapted in the community. Agree with you 100% on the red oak, but white oak should get a better shake! It's used for keeping boats afloat and protecting our precious whisky precisely for how water resistant it is. I don't think it looks all that attractive in a face grain cutting board, but for end grain it's a nice addition. Great write up and lovely boards!

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  • jimbles commented on jimbles's instructable Raspberry Mead

    My bee people are my friends in real life. Alas, if my own friendship can't procure a better price, international bulk pricing certainly won't either. But I appreciate you for sharing the resource for others. Thanks!

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  • jimbles's entry Travel Map Wall Art is a winner in the Woodworking Contest contest
  • jimbles's entry Travel Map Wall Art is a finalist in the Woodworking Contest contest
  • jimbles's instructable Travel Map Wall Art's weekly stats:
    • Travel Map Wall Art
      429 views
      14 favorites
      7 comments
  • jimbles commented on jimbles's instructable Travel Map Wall Art

    Thank you! I've also seen a few others, but they were done with laser engravers. Not that there's anything wrong with that, but I don't think most people have 8 grand lying around!

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  • jimbles commented on jimbles's instructable Travel Map Wall Art

    Thank you so much! I agree, almost all the gifts I give now I try to make myself. I think there's something about putting time from your life into a gift that makes it extra special. I hope you get a scroll saw and give it a try! It really is easy to get the hang of, and since it's portable, you can make things in your living room. Good luck!

    Thank you! That's a great idea, I will!

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  • jimbles commented on jimbles's instructable Raspberry Mead

    Cold crash, then age.

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  • jimbles commented on jimbles's instructable Raspberry Mead

    If it ferments completely, that means all the sugar in the honey (which is a big part of the honey flavor) is gone. So it's plausible that you're not tasting too much honey. Did you take a hydrometer reading? But it shouldn't resemble water either. It should be wine-like. After fermentation and you rack off the lees, I added water. Did you do this as well? How much water did you add?

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  • jimbles commented on jimbles's instructable Raspberry Mead

    I don't think I said to use sugar, where did you read that? What yeast did you use? How was is it in your house?

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  • jimbles commented on jimbles's instructable Raspberry Mead

    Any temperature that wouldn't cause you to sweat.

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  • jimbles commented on jimbles's instructable Raspberry Mead

    Sure!

    You used the correct amount of honey, but your final gravity of 1.06 is extremely high. Roughly half the honey you used wasn't fermented at the time of bottling, which would absolutely result in bottle bombs. That means you bottled it well before the yeast finished eating all the sugar. At this point, when you go to open a bottle it will probably shoot a geyser like Old Faithful, so I'd be careful! My best advice to try to salvage it would be to open them in a sanitized bucket to collect the off shoot, and put it back in the carboy to finish fermenting, then rebottle when the FG is closer to 1.00. I'm sure it tastes amazing though, I love sweet meads. If you're happy with how it tastes and just don't want any more explosions, you'll need to still open them and add potassium metabisulfite.…

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    You used the correct amount of honey, but your final gravity of 1.06 is extremely high. Roughly half the honey you used wasn't fermented at the time of bottling, which would absolutely result in bottle bombs. That means you bottled it well before the yeast finished eating all the sugar. At this point, when you go to open a bottle it will probably shoot a geyser like Old Faithful, so I'd be careful! My best advice to try to salvage it would be to open them in a sanitized bucket to collect the off shoot, and put it back in the carboy to finish fermenting, then rebottle when the FG is closer to 1.00. I'm sure it tastes amazing though, I love sweet meads. If you're happy with how it tastes and just don't want any more explosions, you'll need to still open them and add potassium metabisulfite. It will be extremely carbonated as well, so you might want to let it go flat for a couple of days. Good luck!

    Hey John, so sorry for not seeing this. Seems my notifications aren't consistent. I'm very late to your first question, but you rack off the raspberries after they lose their color, which in my experience is about 5 days. 6 months is a great time to let it age, it should be a very nice and well rounded mead by now. Hope it came out great!

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  • jimbles commented on jimbles's instructable Raspberry Mead

    Sure is. Some people add a little bit of honey at bottling. You just want to be careful to not add too much so as to not create bottle bombs. They sell pre sized carbonation sugar tabs at most homebrew shops.

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  • jimbles commented on jimbles's instructable Raspberry Mead

    Looks great! If it's ready to bottle, it's ready to drink. It's possible yours petered out early. You could always try to restart the fermentation by adding more honey and nutrients. Mead should be sweet, that's why it's the nectar of the gods!

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