Posted on 08/03/2012 3:37:07 PM PDT by Red_Devil 232
Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!
Happiness is a bubbling airlock!
BEER
Good evening/afternoon brewers and winemakers. I have had to donate my funds used to buy my ingredients to brew a beer this week to repair the AC in my wife’s car. Got to keep her happy in this 100-degree weather in NW Texas. So no brewing this week for me. She does not like beer at all but likes a nice wine every now and then. She also is a very big fan of Black Cherries. I was thinking about making a Cherry wine or soda for her to have while I enjoy one of my beers. Anybody have recommendations on a good soda/wine recipe using Black Cherries?
We are having some Jack grilled Daniel’s Honey Teriyaki marinated chicken with grilled zucchini tonight. I will have a homemade Porter with mine. Wife will have sweet tea.
I hope all of you and your Brews and Wines are doing well. Stop by and share what you are brewing or let us know what your favorite brew, wine or spirit is.
Spaten Premium
Franziskaner Weissbeir
Moose Drool
ESB
Brau Brother's Moo Joos
They have a multitude of malts. I usually brew IPA’s and Pales so I use a lot of amber malts and pale malts.
You can probably narrow it down to what you want on their search bar.
Thanks
One reason is very a fresh brew and and an a accomplishment.
Neat. I guess they can be grown in a raised bed garden also? sounds interesting. How do I start?
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So simple and obvious yet this has never occurred to me. Many thanks! You have just changed my life.
Back some 35 years ago in my misspent youth a friend and I made marijuana wine. It was very tasty and packed a wallop.
So my honey brew refused to ferment I think due to cheap costco chinese honey which is rumored to contain antibiotics which I surmise killed my yeast.
After adding yeast several times with no success 2 weeks ago out of desperation I added a massive amount of bread yeast, at least 10 times the average amount.
It seems to be doing the trick but the flavor is not as good, but at least I won't have to dump it down the drain.
I think I'm done with this recipe for awhile.
Next up will be a nice reliable IPA.
You can’t miss with an IPA!
I don't know, but what we call Mustang grapes grow wild here. They often kill trees with their heavy vines. JADB, sell the honey at your local farmers' market.
I’d been to Britain twice before, same sort of situation....so this time I made it a point to spend as much time in the local pubs as possible :<)
Back in the 1950s, my parents brought some home from a visit to the Bahamas. Recently, a whiff of some very ripe bananas brought back the memory of it, and I wondered if I could make some. Not too much help on the Internet, but perhaps I did not search well....
Just finished bottling my first ever brew. Summer Wheat Ale. Now wait two weeks and see :). I tried some and it actually tasted like beer.. though flat.
Next round will be in a 5 gal batch with a keg. Bottling was kind of a pain...
Thanks,
I looked up Steve Bader’s article, “Boil the hops, not the Malt Extract!” I may use it for next weeks thread topic.
Here’s a coupla more old sites of mine on “BEER” w/a lotta info posted—may have something useful to some of you beer fiends out there.
;)
Dick Gaines
aka; Gunny G
*****
http://www.network54.com/Forum/605099/
http://www.network54.com/Forum/605099/
http://www.network54.com/Forum/605303/
http://www.network54.com/Forum/605303/
Semper Beer !!!!!
*****
The Mustang and Muscadine grapes are from the same family and genus but are different species. The Muscadine also grows wild all over the south.
We may well have Muscadine here. There are huge vines on many trees here. The winery at Tow, Tx was started by a guy visiting from Ca. He saw how great the grapes were growing near Lake Buchanan, bought some land and grafted Ca grapes onto the existing vines. He had gold medal wines in three years.
Cherry wine? One of my favorites. We currently have a white cherry wine and a red cherry wine in primary. Tomorrow we are doing 2 6 gallon batches of cherry mead, one sweet and one dry.
I think I have picked almost a hundred lbs of cherries this year, all of them wild. For the wines we did a 5 gallon bucket of cherries which is about 30 lbs each. For our mead we are only using about 15 lbs per batch. We don’t really have much of a recipe but here is the basics for what we do.
Cherry Wine
30 lbs cherries
10 lbs table sugar
1 tsp pectic enzyme
1 tsp acid blend
5-6 camden tablets
wash and sort cherries and put them in a pot with a little bit of water, heat them slowly and mash them with a potato masher. Put the other ingredients into the carboy. When the cherries are good and smashed we cool the cherries and dump them all into the carboy and then top with water to the desired level. We usually pitch the next day.
That is our grand recipe. :)
Almost forgot. We throw in a can of grape juice concentrate also. Just frozen from the store.
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