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#21 (permalink) |
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10th-Level Beer Nerd
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How much concentrate did you add?
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FERMENTING: Taddy Porter (JZ) RECENT BREWS: "Tell Me How My (American Smoked Stout) Taste?", Amarllo APA Come join Yankee Ingenuity! |
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#22 (permalink) | |
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Prost Neujahr!!
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Quote:
Do it dry! People will love you for it!
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Happy New Year!!! Prost!, EdWort |
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#23 (permalink) |
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10th-Level Beer Nerd
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I'm hemmin' and hawin', I may add a can of concentrate for a little flavor, but I'm leaning against the lactose right now.
May I ask another dumb question? What *is* the difference between this and a hard cider? Is it the use of the wine yeast?
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FERMENTING: Taddy Porter (JZ) RECENT BREWS: "Tell Me How My (American Smoked Stout) Taste?", Amarllo APA Come join Yankee Ingenuity! |
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#24 (permalink) |
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Prost Neujahr!!
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Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker.
It's an aquired taste for a dry cider, but then again, most people who have tried my stuff love it. I happen to be one of them.
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Happy New Year!!! Prost!, EdWort |
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#25 (permalink) |
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"Lazy" Brewer
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I did a six gallon batch and added one can of frozen concentrate (12oz?) and used Wyeast #1098, actually pitched onto a yeast cake and it all came out pretty damn nice. Of course this aged for about two months, but still nice.
Hope this helps! ![]()
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Primary: Bleach Secondary: American Red Keg Conditioning: Gruit On Tap: ESB Bottled: Nada... On Deck: Porter, Belgian Abbey Ale |
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#26 (permalink) |
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10th-Level Beer Nerd
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Only one can? Won't bother, then (since I'm doing less than half the volume). I'll do this on the dry side, see how we like it.
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FERMENTING: Taddy Porter (JZ) RECENT BREWS: "Tell Me How My (American Smoked Stout) Taste?", Amarllo APA Come join Yankee Ingenuity! |
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#27 (permalink) | |
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Come get some
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Quote:
Dumb question; can you get corn sugar from the store (Sams, regular grocery?) or is that only a brewshop thing. Only time I ever buy it is for bottling (small qty) which I rarely do nowadays. Last edited by DesertBrew : 10-13-2006 at 02:49 PM. |
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#28 (permalink) |
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10th-Level Beer Nerd
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I think I'm going to try it with the brown sugar, though. Figure that'll add a LITTLE sweetness, along with using the ale yeast.
Here's a question; why not regular table sugar here? If the issue with table sugar is that it imparts a "cidery" flavor to beer, well, that's not too much of an issue with what's essentially a hard cider, right?
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FERMENTING: Taddy Porter (JZ) RECENT BREWS: "Tell Me How My (American Smoked Stout) Taste?", Amarllo APA Come join Yankee Ingenuity! |
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#30 (permalink) |
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10th-Level Beer Nerd
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I'd use the wine yeast, but I have regular dry ale yeast here and the HBS's an hour trip. Since I have to go into the office tomorrow, figure this is something I can get going without too much time instead of brewing my Oktoberfest.
Prolly no need to make a starter, right?
__________________
FERMENTING: Taddy Porter (JZ) RECENT BREWS: "Tell Me How My (American Smoked Stout) Taste?", Amarllo APA Come join Yankee Ingenuity! |
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