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Old 06-04-2009, 12:09 AM   #21
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Haven't been on HBT lately. Glad to hear that some others are enjoying this recipe.

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Old 06-04-2009, 12:11 AM   #22
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Quote:
Originally Posted by MauiMaltMan View Post
did you use cork (Champagne) bottles or beer bottles?
I used beer bottles
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Old 06-25-2009, 08:20 PM   #23
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The SWMBO in my house likes Seagram's Strawberry Daiquiri malt beverage, so I used this recipe as a jumping off point to try something similar. Used:
1 gallon apple juice (no K-sorbate)
1 can Welch's strawberry cocktail (strawberry & other fruit juice mixture)
1/2 tsp raspberry concentrate (McCormick's, from the grocery store)
2 cups organic sugar (like a very light brown sugar)
1 pk Red Star Montrachet

Just started it today. The game plan is to ferment till the bubbling dies down, tweak the sweetness with Splenda if necessary, then prime and bottle. SWMBO tasted it just before pitching the yeast and pronounced it delicious, but a little too sweet, which should be perfect. Depending on how it looks after fermenting I may think about a few drops of food coloring if it looks too different from what she's used to. I'm a noob, so I'm open to suggestions.

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Old 06-29-2009, 11:34 PM   #24
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So mixed this up on Saturday the 27th, fermintation is not looking as active as the video... There is quite sediment layer on the bottom as well. I get a bubble about every 10 seconds... should I be worried?

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Old 07-03-2009, 07:02 PM   #25
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Default Smaller batch questions


I would like to try this, but I would like to make 1 gallon. I can do the math, but my question is will it hurt to still use the full cans of concentrate?

Will it add flavor or overpower everything?

Thank you,

Sean

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Old 11-30-2009, 12:19 AM   #26
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Default Slight change to recipe


I followed the original recipe with two minor exceptions:
1. I used Cherry/Pomegranate juice concentrate since I could not find the Blueberry.
2. I used one pound of light DME instead of sugar since I had some in the brew closet.

Any thoughts on how the changes might affect the final product?

Thanks,

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Old 12-01-2009, 03:57 AM   #27
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Id like to hear how it turned out?

P.S. Anyone have the recipe for 5 gallons, might as well make a bit more..

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Old 12-18-2009, 09:38 PM   #28
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Anybody tried this with Notty Yeast? I want to throw this together tomorrow for the little lady, but the only yeasts I have on hand are Notty and Windsor. As clean as the Notty finishes in beer, I'm guessing it'd be just fine.

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Old 12-20-2009, 08:21 AM   #29
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Seems like an ale yeast might give trouble getting it to bottle carb. Probably fine if you take that into consideration and don't add too many fermentable sugars though, I'd expect.

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Old 12-29-2009, 02:05 PM   #30
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Bottled this last week. I am trying real hard to wait for New Years eve to bust one open. One concern though, I'm not real sure I got the lactose mixed well enough. I heated 1.5 cups of water for the sugar and fruit flavoring, then added the lactose. It did not mix very well. I kept stirring gently to try and keep the lactose suspended but when I was done bottling , there was a thin layer of lactose on the bottom of the bucket. I have since found several posts on this site about boiling 1.5 cups of water just for the lactose to dissolve in. Anyone else have additional suggestions?

Thanks,

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