Xtant

Recipes 

I should probably get another batch going. I'm drinking on my second batch, right now, with my their batch ready to go.

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rico567

Recipes 

She Who Must Be Obeyed.

There is some disagreement about the legitimate provenance of this term, in threads on this very forum. I always credit it to John Mortimer's character Horace Rumpole in the Rumpole of the Bailey stories. What he called his wife Hilda.

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tkirkm176

Recipes 

I just kegged my apfelwein after aging it in the secondary for 6 months. I followed edworts recipe exactly with one exception. I backsweetend it with 2 cans of apple juice concentrate. Finished project is excellent. Gravity is currently at 1.010 after 2 cans of concentrate. I defenetly recommend trying it.

Recluse

Recipes 

I thought it dated to H. Rider Haggard's character "AYESHA" in the book "SHE"
who was the archetype of SHE (who must be obeyed).

http://en.wikipedia.org/wiki/She:_A_History_of_Adventure

I'm guessing that Mortimer was referencing Haggard...

Jimbob904

Recipes 

Dangit, ya beat me to it! Also, those brewers who have used cinnamon sticks when brewing and bottling, do you do anything to sterilize the sticks before chucking them in the mix?

davis119

Recipes 

how you "killl" the yeast before adding the concentrate?

jakecpunut

Recipes 

Been meaning to post this for a while.... First place in the 2012 Colonial Cup! Thanks for a great recipe!

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Fermenting - 10 G's of Speer Beer Pale Ale

Tap # 1 - Frozen Toes IPA
Tap # 2 - Nut Brown Ale
Tap # 3 - Rye IPA

Mase

Recipes 

Rico, out of curiosity, how long did you primary (and or secondary) before you bottled?

And

How long did you age in bottle before you noticed a good carbonation level?

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detlion1643

Recipes 

Well as a first timer, made my first 5 gals last night, and it's starting to ferment already. Saw some bubbles on my airlock already, nothing fast yet. I don't like running my ac real low, and since I'm on a 1 story home, I put the carboy in my closest. Ambient temps hover around 73ish in there. It's in a darker corner, so I'm hoping if it raises up to around 78ish I'll still be ok leaving it there for about 4 weeks.

Been reading up on how to siphon/bottle it out but got a few quick questions. How important is a bottling bucket? I've read it's ok to bottle it out of primary, so I assume I should just go get an autosiphon with something else from the lhbs? I just gotta make sure not to get the bottom or top if anything is there correct? And, not carbing some beer bottles with this wine is ok? I'm gonna let it sit for 3 weeks in bottles, then fridge it for a week, hoping it's ready for a birthday party!

emjay

Recipes 

A bottling bucket is not absolutely necessary, but it makes things a whole lot easier and helps ensure the priming sugar is fully mixed in. Bottling with an autosiphon almost requires two people in my experience... you can probably get it done by yourself, but it's still a pain, and if you don't have the siphon and bottling wand clips to hold them in place, you pretty much need a partner.

I actually use my beer kettle to bottle. The concept is almost identical to Revvy's bottling bucket sticky, but doesn't require a bottling bucket to take up space and can be almost *sterilized* by boiling water in it first. I made a thread about it a while back... searching bottling kettle might bring it up, if you're interested.

Whatever you choose, I don't recommend bottling with an autosiphon - it was such a pain that it was the only thing about brewing I decidedly disliked and made bottling a total chore.

That temperature is a bit too warm in my experience. It'll still be good and drinkable, just not quite as good as it could be... lower temp would make the final product taste cleaner and smoother (i.e. not harsh). I'd try to keep the *fermentation* temp under 70-72 if you could; if you can only control ambient temp, that means no higher than the low 60's. If you're concerned about energy usage, it mostly matters during just the first 4-7 days. After that, warmer temps only affect the finished product slightly, if at all.

And yes, you can leave some of it flat. In fact, some people prefer it, though most here seem to prefer carbonation. I personally prefer it sparkling (highly carbonated), sometimes exceeding 5 volumes, though I bottle in champagne bottles. If you use standard beer bottles, don't carbonate higher than 3 volumes... they can explode. Champagne bottles can take much more pressure, though some of the thick Belgian bottles and some German Hefe bottles (the tall and slender 500ml ones) can take 4 volumes... the latter generally uses caps instead of corks, though some of the good Belgian ones do too (particularly the small, stubby ones). PET bottles (i.e. plastic soda bottles) can take more carbonation than you could possibly want.