Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Apfelwein question. Meat???
Reply
 
LinkBack Thread Tools
Old 03-05-2008, 10:54 PM   #41
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Quote:
Originally Posted by olllllo

After a few hours it cleared up. Hard to tell here.

That actually cleared up quite well which surprised me. I have a batch that I can split off. What was the ratio of pork to apfelwein?
__________________
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2008, 07:50 AM   #42
wildwest450
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 9,099
Liked 165 Times on 150 Posts
Likes Given: 4

Default

^^^ Yikes, what is that in the bottom picture, that's one scary looking thing.

__________________
wildwest450 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2008, 08:19 AM   #43
PeteOz77
Feedback Score: 0 reviews
 
PeteOz77's Avatar
Recipes 
 
Join Date: Dec 2007
Location: Canberra, ACT Australia
Posts: 1,463
Liked 7 Times on 6 Posts

Default

Alright, I said I was revolted, but I must know. Has it cleared and did you taste it?

__________________
This Isn't Nam Smokey, There Are Rules.
PeteOz77 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2008, 08:13 PM   #44
Dextersmom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Shelton, CT
Posts: 306
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by PeteOz77
Alright, I said I was revolted, but I must know. Has it cleared and did you taste it?
yes, weve seen this build up and we must know the aftermath. it is 'the moment of truth'.
__________________
Planning: Christmas Ale, Vaderade: Strikes Back
3Gal Carboy: StarSan
Primary: StarSan
Primary: Empty
Secondary: Empty
Secondary: Empty
Priming / Conditioning: Empty
Drinking: Empty

Gallons Brewed This Year: 0
Dextersmom is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2008, 09:11 PM   #45
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

I'm guessing from the picture that's one chop per half gallon...


That's what I'm going with.

__________________
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 03-12-2008, 09:23 PM   #46
olllllo
[]-O-[]
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
olllllo's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Phoenix, Arizona
Posts: 13,514
Liked 125 Times on 106 Posts
Likes Given: 13

Default

I was reluctant to post anything about this earlier since, none of you will believe me.

It cleared fine.
At the time I had the fridge set to lagering temps, so there was a slight slick of oil on the top which I manages to rack around.

I served it at my open house.

I know for sure DesertBrew had it and I am almost certain that trabus had it, but I'm not too sure if wild did.

We all felt that the 1 chop per 1/2 gallon was far too little, but I guess I should let them speak for themselves.

And yes, the pork was cooked!

What I can tell you is the pork added a savoryness that is simply indescribable!

__________________
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka
Twitter
olllllo is offline
 
Reply With Quote Quick reply to this message
Old 03-30-2008, 01:55 AM   #47
talleymonster
Feedback Score: 0 reviews
 
talleymonster's Avatar
Recipes 
 
Join Date: Dec 2005
Posts: 2,089
Liked 16 Times on 7 Posts

Default

OK then. Who else has made this?

__________________

talleymonster is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2008, 05:55 AM   #48
SuperiorBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 1,693
Liked 25 Times on 16 Posts
Likes Given: 2

Default

Quote:
Originally Posted by talleymonster
OK then. Who else has made this?
I took 4lbs of pork loin trimmed every spec of fat off of it and sliced it nice and thin then put it into my dehydrator for 3 full days. If I would have salted it it would have made great pork jerky, but thats another project.
I took a Apflwein that I did on super bowl weekend that was ready to keg but instead I racked it over the now 15 ounces dried pork loin and its been on it for exactly two weeks.
I just drew quart jar out yesterday and it ROCKS! Today a neighbor stopped over and I had him try it and he loved it. He kept asking what was different about this batch, he said "it tastes so familiar" I had all I could do just to keep a straight face. Before he left he said I know you cant sell it but couldn't we trade something for a gallon of it?
I am going to leave it in there for about another week and hope it takes on even more pork-aroma and flavor and then keg and carb it.

Do you think I could send it to a BJCP sanctioned competition? Would it just go in the 28C Applewine category?

If this turns out as good as I am expecting when carbed, I wonder how it would be if you grilled or smoked the pork before drying and adding it? The possibilities are almost endless.
I'm sure glad I didn't just split the batch like I was going to, it wont last a week I am betting.


Edit: Forgot recipe

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Porked Apflwein
Brewer: SuperiorBrew
Style: Applewine
TYPE: Extract

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 0.00 gal
Estimated OG: 1.018 SG

Ingredients:
------------
Amount Item Type % or IBU
5.00 gal Apple Juice 100% (No Preservatives) (PrimaMisc
15.00 oz Dried Pork (Secondary 3.0 weeks) Misc
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 66.67 %
1 lbs Lactose (add at kegging) (0.0 SRM) Sugar 33.33 %
1 Pkgs Montrachet (Red Star) Yeast-Ale
__________________

Last edited by SuperiorBrew; 04-01-2008 at 06:06 AM.
SuperiorBrew is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2008, 06:16 AM   #49
BuffaloSabresBrewer
Feedback Score: 0 reviews
 
BuffaloSabresBrewer's Avatar
Recipes 
 
Join Date: Sep 2007
Posts: 2,224
Liked 6 Times on 4 Posts

Default

Ive been thinking about this I guess I finally have to do it now. Ill be picking up my pork from the farmers market tomorrow.

What are your thought about adding some bacon to the mix?

__________________
Quote:
DeathBrewer:
maybe i'll post an ad:

Single male seeks double-jointed supermodel who owns a brewery and grows her own pot. Access to free concert tickets a plus!
BuffaloSabresBrewer is offline
 
Reply With Quote Quick reply to this message
Old 04-01-2008, 06:53 AM   #50
EvilTOJ
Feedback Score: 0 reviews
 
EvilTOJ's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Portland, OR, Oregon
Posts: 6,466
Liked 37 Times on 29 Posts
Likes Given: 3

Default

You are all sick sick sons of bitches. I'm too poor to afford pork

__________________

There is a very fine line between "hobby" and "mental illness."

EvilTOJ is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How soon is too soon too rub your meat? Reverend JC Cooking & Pairing 18 11-13-2008 02:30 PM
Meat, wow, meat, camping recipes? The Pol General Chit Chat 11 06-13-2007 04:23 PM
Raw Meat? Ó Flannagáin Recipes/Ingredients 20 03-21-2007 05:46 PM
Now there's one way to get some meat to go with your beer... Windaria General Chit Chat 11 11-03-2005 10:11 PM