Posted on 06/15/2012 3:30:28 PM PDT by Red_Devil 232
Wahoo! Beer/Wine thread!
I checked our recipe books for fig wine & found nothing (referring back to last week’s thread). However, Jack Keller has a Fig recipe...
http://winemaking.jackkeller.net/reques6.asp
The wine-making book we use actually tries to make a wine from fruit that is less reminiscent of the fruit than a generic grape wine. We’ve gotten in the habit of doubling up on the fruit in the recipes to enhance the fruit flavor. Not sure how fig will turn out but it should be interesting.
Could you add me to the list also?
Always fun trying something new. There are so many I've yet to try.
This is the best time in history to be a beer drinker. So many beers, so little time.
We live in wondrous times.
Life is good =)
Hey! Thanks for the link to that web page! I would probably make a Mead out of my Figs. Basics are there on the site - why not make the food of the gods into a drink of the gods?
I’ve wanted to try making a mead. Someday you’ll need to start a mead thread! :-)
Added. Have a good time. We meet every Friday at Beer Thirty, 5:30 Central.
You are in the right place for Mead, Beer and Wine already!! come join us. Every Friday at 5:30 central.
Want to share that molasses beer recipe? Sounds interesting.
10 year home winemaker and former commercial winemaker here. I would like to be added to the ping list, please! Here’s to happy fermenting!
This one was my favorite of the event which also won the peoples choice award:
Mead is easy it just takes time to age. Honey, water and yeast. That is all you need.
I was VERY skeptical when I read it. But it was cheap enough to try, and I was very surprised when I tasted it. It's working it's little heart out now and dropped from 8.5% to 7% spec. gravity today.
This may be my hot weather 'beer'.
/johnny
You are added. I hope you will stop by often and share your wine making knowledge with us.
Did the honey take any special preparation? I worked at a university & had an opportunity to talk to someone in the Food Science Department. He indicated that the honey needed pasteurization or something before being used for mead. Been a while & I don’t remember all of the conversation.
Never trust anything a cook says unless you run the numbers yourself. ;)
/johnny
Way past time for me to brew again. Just drank the last of my Irish Blonde keg. Many tears and gnashing of teeth.
I have a keezer so I’ve considered another lager. I’ve only done one and it had so much diacytl that it tasted like movie popcorn. Nasty. I was able to clean it up by getting another yeast culture going, raising the temp of the beer, pitch, and let the little yeast-beasties do their clean-up work. It helped a lot, but I didn’t share that beer with friends.
I seem to remember one of the founding fathers had a molasses beer. Then again, spruce, molasses, corn, heather, were all common. Ya brewed with what was available!
Did you do a boil with the molasses and sugar? Sounds close to a Mead type of brew with the molasses and amount of sugar replacing the honey in a mead.
Yep! It does sound interesting, doesn’t it? Like a mead.
What kind of yeast?
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