USFBull

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USFBull

Recipes 

I stop it at 1.000, it would probably keep going a bit but I rack it to a secondary (to clear it)once its around 1.000.

With the first batch, I added potassium sorbate, to attempt to inhibit further fermentation. It seemed to work however all 5 gallons were gone by the end of the week so i dont know for sure.

I have not carbed it yet but im sure it would be even better that way. If you were to carb it, I would reduce the amount of sugar added and allow it to completely ferment so you dont get any bottle bombs after priming.

I apologize but the tea is a closely guarded family recipe. Not really, I am actually doing a batch of hard tea this week end and I'll post a step by step picture tutorial if youd like. Im "working" right now so i dont have access to my recipe book, but ill get it up asap.

Reidman

Recipes 

What exactly is potassium sorbate and would I get that at my LHBS..? Is it a necessary ingredient or can it be omitted..?

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"I would kill everyone in this room for a drop of sweet beer." ~ Homer Simpson

USFBull

Recipes 

Potassium sorbate is not necessary if you let it completely ferment.

Ive used it in the past to stop fermentation because I had added way too much sugar and I had reached my f.g.

If you are planning on bottle carbing dont use it. Your yeast will have a hard time fermenting your priming sugar and you will have flats

EdWort

Recipes 

I might try a batch. Are you using cane sugar or corn sugar?

USFBull

Recipes 

Ive done both, corn sugar tasted a little better. Cane sugar gave it a very slight, strange, aftertaste. Im using cane again though this weekend.

Its worth trying at least 3 it will grow on you

Im currently digging your apple cider

Reidman

Recipes 

Just curious what the point of adding the dme is for? Is it to add body and maltiness?

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"I would kill everyone in this room for a drop of sweet beer." ~ Homer Simpson

z987k

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I need that hard tea recipe. I love tea.
I might do a 1g batch of this to try it, then if it's good, throw the leftover yeast into the primary and put 5g on top of it.

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Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing

FatMonsters

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I did the fresh lemons route with some fresh limes. I added corn sugar, malto-dextrin, yeast nutrient and lactose for sweetening. I didn't have any trouble starting primary fermentation, but I noticed that my ending primary ferm sample was low on lemon taste. I ended up adding concentrate to the secondary for a taste boost, so now I'm going to have to wait longer for the fermentation to stop. But so far so good!

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Drinking: Porter, Amber, ESB, Coffee Stout

buddy

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This sounds really good.
I have two questons .
Do you have to use champagne yeast or will brewers yeast be ok.
And should this be done in a open vessle like some wines or closed with an air lock. thanks john.