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Another home brewer here. I've made mead in the past, using orange blossom honey and champagne yeast. I let it ferment for 6 months, turned out nice, 17% ABV.
Currently on tap:
Double IPA
Barleywine
Chocolate Stout
Brewing:
A couple of sour starters
Session IPA
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2001 Boxster S
2010 Nissan Xterra S
Always get the S
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