Didn't carb mine, although with its light body I think that would work quite well with it. You can't carbonate in wine bottles, only champagne, beer (crown) or fliptop (grolsch). I would go with 1-1.25oz of priming sugar for every gallon you've got. Did you alter the recipe at all or did you stick to my original? Either way, I'd love to hear how yours is going and what it looks and tastes like.
__________________ Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
so this is brewing as we speak. I used nottingham instead of lavlin and a can of blueberries in light syrup. Its lookin pretty scummy but smells amazing through the airlock
__________________ THIRSTY GOAT BREWING COMPANY
On Hiatus: Brewing in Munich....
Mmmmmmmmmm Fond memories of that baby brewing in my old apartment. It always did smell delicious from the beginning.
__________________ Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
im just curious- how did you figure out when to rack? I crushed the crap out of the bluberries i used so i got much more color but im already down to 1.000...i searched the origional thread but it didint say how long you have it until you racked over.
__________________ THIRSTY GOAT BREWING COMPANY
On Hiatus: Brewing in Munich....
I just started a 3G version of this. I used 3G of fresh apple cider, 3 pounds of frozen berries, crushed by a potato masher in the fermenter, a chopped package of craisens, a can of pie blueberries in syrup, 2 pounds of lt brown sugar and 1 capdem tablet. Tomorrow I will pitch the yeast.
Awesome, keep us informed on how it goes. Glad to see theres still some interest in this one. I need to make another batch of this.
__________________ Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
First racking was done this weekend. I took a tasting, and am very happy with where it is. I will be adding 3 more pounds of blueberries this week, and I think it should be nice and flavored after that. Then time for some aging.
Just curious Scinerd, but how do you "punch the cap" on that fermentation in a carboy? You should be doing so until the 1/3 sugar break. That would allow aeration and keep your berries from spoiling on top.
Dan
__________________ 5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider
I used the food processor to puree the berries this time, and I added them to hop sacks. I think this will give a better flavor yield. The new berries and resulting juices are sitting with a crushed capdem tablet, I will rack on top tomorrow.
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