Recent content by Finli

I always felt like I could get a more forceful boil. And generally most have been 90 min with only the last 60 having additions. I have used steeping adjuncts too.

Oh this is great information thanks. I will try to add some now in the post fermentation method. You are saying 8oz per 5 gals? Or per gallon?

I'm not sure what I am doing but my last few batches both kit and not of extract brews, have felt thin. I have seen it with my wines as of late too which makes me feel like I'm doing something wrong here. I have no other indication other than it's been recent. I popped my farm house from a...

I just made one but i used 5 gal of cider and only adjunct grains. I wish I had used more malt for more mouth feel. Its a bit thin and tart like a cider. Much more cider than beer. Used styrian hops and british ale yeast. Primary for 2.5 weeks no secondary straight to keg and carbing now...

Thanks!

1.05 would be nice but if just straight BB wine I would possibly freeze it and make an aperitif wine. Maybe add some acid blend. Tart little sipper. Shame I'm not local or I would buy juice for 70. Good luck I hope you can scale to ship.

So did some googling and saw this Lapsang Souchong tea, dried over pinewood fires. This may be a good way to get both smokiness and some tannins into the wine.

I use a plug I found on Amazon fits in my tap, a short piece of plastic tube and a stainless steel straw that reaches to the bottom of the bottle (growler) I have been toying with the idea of kegging my wine for some time now with Nitrogen. If not wanting to store long term, what do you see the...

I like Mdstrobe's idea of adding flaming wood chips to the carboy. Would it go in secondary? or just before bottling? Maybe oak blocks in vodka to sanitize then ignite and add - immediately cover. 20-30 days before bottle. Liquid smoke, I agree with Mismost, is indeed a dangerous ingredient...

I would buy it. I would most likely blend with a grape varietal though like theDrewery alluded to, to give more body, depth, and layers.

Hi I am Mike I have brewed some but am still very newbish. I am a Delaware brewer, I brew ales, ciders, mead, and wine, still haven't done a lager or pils yet. I have been a lurker on the forums since '14. Thank you all for great help I have received over the years. You all rock :rockin:

They have a beer called UBU it's delicious. I was wondering if anyone on here has: 1) Had it and what your thoughts are? 2) Tried to clone it? Sent from my iPhone using Home Brew

Could you use the cider as the base for the wort? Boil the cider rather than water, or Apple juice? Then add it cider? Just a thought may change the flavor profile. Sent from my iPhone using Home Brew

I found some at my local Asian market they were right next to the register. Try looking there. Sent from my iPhone using Home Brew