Posted on 11/30/2012 3:35:54 PM PST by Red_Devil 232
Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!
Happiness is a bubbling airlock! And a Cold Brew
Irish Stout Yum!
Good evening/afternoon brewers and winemakers. I bottled the Irish Stout that I started about 4 weeks ago this week. I would like to try a Blueberry Wine soon. I think I will make just one gallon to start. What will I need? I will be using frozen whole Blueberries. A recipe for one gallon of must would be nice. Any help out there with what additives I will need and how much? I have a dry Champagne yeast to use. I have used 1.25 grams of yeast in my gallon batches of Apple Cider would that also be ok for the wine?
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.
Pinging the Homebrewers and Winemaker list
I’m thinking of brewing this IPA. Has a ABV of 10+ Yikes!
Here is the recipe.
http://hopville.com/recipe/719064
That will knock your socks off.
I only have about 12 of my stouts left.
That means TODAY I get to the store and pick up 5 gallons pasteurized, NO PRESERVATIVE cider.
Gonna go back and try the Safale 04 again.
I might even pick up a couple pounds of pears, juice them, and toss them in. Gotta try something different once in a while!
We’ve made blueberry wine in the past. We could never get a strong fruit flavor, but it made a nice non-descript red wine. We even oaked one batch, & that came out nicely.
And it’s never worth making just a gallon. You have trouble topping up as you rack (although sugar can help). And if it comes out good, you’ll wish you’d done more. Our smallest batch is now 6 gallons.
Thanks! That is exactly why I started to rethink 1 Gallon into a 5 or 6 gallon batch. Have you ever used a Fruit Based concentrate? I understand they can add a lot more flavor and color than frozen or fresh fruit.
A few years ago was a good year on the Gunflint Trail so we made 5 gallons and were richly rewarded by our friends and out taste buds.
A few years ago was a good year on the Gunflint Trail so we made 5 gallons and were richly rewarded by our friends and out taste buds.
Third Street Brew House Neighbor
Surly Darkness
Founder's Breakfast Stout
Brau Brother's Moo Joos
Franziskaner Weissbier
Red Hook ESB
It’s easy, easy, easy to do. I recommend you try it. You’d have fun, and learn some things.
Even a mediocre home brew is way better than most store-bought.
Just be ready to spend some time on your lips... mine generally comes in 6-8% ABV!
We just bottled a Welch’s Concord Grape (from concentrate) & black cherry that came out beautifully. I LOVE the cherry flavor, but the wine we made was so-so until I started adding black cherry juice from the store. Even so, it still tasted a bit medicinal. Adding the grape juice concentrate adds another dimension & makes it a very mellow wine. Since this is the first time I’ve done that, I might try a blueberry/concord grape concoction in the future.
I haven’t seen any blueberry fruit concentrate anywhere. Do you know of any?
Here is a link to one I have seen Blueberry (Vintner's Harvest Fruit Bases) They are expensive.
Cool! I’ve bookmarked the link for future use.
You might try a small batch, just to see how the concentrate comes out, as it is expensive. I now double up on what my recipes recommend, to get a true fruit flavor. I would probably use the concentrate plus some fresh (or frozen) fruit.
Hi. I made some Ed Wort’s Apfelwine two months ago (well, I messed up the recipe somrthing fierce-my FIRST BREW).
Just wanted to let you know it turned out great. Only 2 months old and very smooth. I can’t believe any wine would taste this good so young.
Reccomend using Mont de Blancs or EC1118 instead of the Montrachet yeast.
Got a batch of cider in the 6.5 cal carboy now that temps have fallen. Used cheap store brand apple juice (all I can find) and a bottle (3 lbs) of Mott’s Original apple sauce. Hoping for good things for the holidays.
My ‘brewed in the bottle’ gallon batches of cider turn out well but there is an awful lot of waste doing it that way!
working on a Pacific NW Dark Lager - my attempt to clone Full Sail’s Sessions Dark Lager...
Pretty tasty, IMHO...
Give me two more years and I might have the time to figure it out.
Anyone that enjoys fine brews as much as you needs to home brew.
Think of it as gourmet cooking that you can share for months rather than for a single meal.
I have written an easy to read article on the process if you are interested.
http://knewshound.blogspot.com/2007/11/homebrewing-1a.html
You will never look back.
Cheers,
knewshound
I did a job for a guy this summer and he brewed a peanut butter stout. He gave me a six pack to try and I had to throw the last bottle out because it Greene me such a weird buzz. Something I have never experienced before.
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