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.
Don’t let a bad experience color all Homebrew.
Make a Mirror Pond clone, easy drinking and super easy to make.
I have made peanut butter stout and it came out well but I can see how it could go wrong.
Nothing compares to well crafted Homebrew.
Cheers,
knewshound
Long time, no see!
I’m still a wine guy over a brew fan, but am planting hops next spring. Have secured several types of rhyzomes already, have strung the wire about 20’ off the ground with tension and release so it can dropped for harvest.
Am making a hops dryer right now too...
I can’t really dring those brews but you have to start somewhere!
Ed Wort’s Apfelwine ... That is what is in my 6 gallon carboy right now. I like that after two months you have a nice tasting cider. Did you back sweeten it? Mine did a great big aggressive ferment and it lasted for about 5 days. I added pureed raisins as a yeast nutrient - I thought it would never slow down. I used a White labs liquid Champagne yeast. I also used store bought apple cider a mix of 3 gallons of Musselman’s and 3 gallons of Tree Top. I have read that if you age them for 6 or so months they really mellow out and the apple flavor comes out!
My Apfelwine came out nothing like cider ar all but a very strong dry wine.
Since you’re following the recipe more closely (though I see you can’t help from tweaking it too) your results may be different.
The speed, potency, adaptability and ease of the recipe is impressive. I do plan on aging some of my next batch to 6 months for next summer. Towards that end I’m getting a 12 gallon head start on my cider. That should let me keep the apfelwine 2 months in the glass carboy, then rack it into pet bottles for the remainder.
Man, I like cider right after ferment before it’s even fully cleared. It’s ‘foody’ tasting, reminds me of the farm cider that had barely started fermenting I had as a visiting kid (my great-grandmother kept an eye on the cider and threw it out when she saw that it was fermenting).
Haven’t tried back-sweetening yet, will start experimenting though with all the still cider I’ll have.
All the ciders I have made were really sour and needed back sweetening. I am hoping the aging process mellows this one out a bit. I have been using Lactose to back sweeten before bottling. I have been using PET bottles also and using carb tabs to carbonate. I prefer my cider sparkling.
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