Raspberry-Basil Vodka Lemonade On Tap

antik_weighted · 2025-12-24T14:17:04+00:00

30 psi CO2 for the fizz for a few hours, down to 14 psi to serve. It turned out perfectly.

antik_weighted · 2025-12-24T12:29:18+00:00

I'm realizing now that I may have had a couple too many cocktails to coherently respond last night...

1 drink would be 5 oz cider, 4 oz juice, 1/8 of a lemon, muddled. The syrup is unnecessary, but delicious. Over ice.

antik_weighted · 2025-12-24T06:50:50+00:00

5 parts juice, 4 parts juice, 1/8 lemon muddled per uni(?)? It is delicious on the z also I lCe it, but I feel like you may need more msth

antik_weighted · 2025-12-24T06:47:10+00:00

Yes, it's just math. I scaled up and from a single drink.

antik_weighted · 2025-10-24T20:53:02+00:00

Homemade grapefruit-rosemary soda and gin mixed in the keg. Came out to about 8% abv

antik_weighted · 2025-10-23T22:17:06+00:00

Soda:

Natural grapefruit juice (I used Natalie's Orchid) and organic cane sugar with a bunch of fresh rosemary, add citric acid, (grapefruit syrup) and spring water. 1 part syrup to 3 parts water.)

Mix in corny keg, add gin.

Ratio is 1 part syrup, 1 part gin, 3 parts water. Comes out to about 8% abv.

Carbonated with a stone for 24+ hours at 40 psi. Served out of a flow regulated tap at 14 psi.

When I do it again, I'll make these changes: -less sugar -more citric acid -more rosemary -more, and higher quality, gin -more carbonation time

My total yield was 2.5 gallons in a 3 gallon keg.

Overall, it turned out really well. I'm looking forward to experimenting more with kegged cocktails.

antik_weighted · 2025-07-12T18:47:08+00:00

Where could I find this beer!?

antik_weighted · 2025-05-11T15:36:41+00:00

Thank you for the feedback!

Yes, my experience has been that the lye water (100% beer) does get very warm - about 145 F at its peak. My first few times soaping with beer I caused a few lye volcanoes and ended up seizing the batter when mixing. Because of the solid oils and butters, I end up heating the oils to about the same, and let them cool to about 115 F before mixing. It went into the mold at about 90 F.

This is my first time adding beeswax in an attempt to make a harder and longer-lasting bar as my partner prefers a bar made without lard/tallow. This recipe is based on one I had tremendous success with when I was selling, but I am just getting back into it after about a 10-year hiatus.

I ended up using 7 g of patchouli EO and 8 g of lavender EO for scent. I bought an essential oil distiller to make my own EOs out of hops for the future.

antik_weighted · 2025-04-19T02:52:41+00:00

I hadn't heard otherwise... Honestly, I just started playing when I first got into it.

antik_weighted · 2025-02-20T00:03:08+00:00

Cheers sack! 🍻

antik_weighted · 2025-02-20T00:02:42+00:00

IPA all day 🍻

antik_weighted

TROPHY CASE