Recent content by goodwood

A little late but here is an answer. It's similar to kombucha. Both are a SCOBY. Water kefir is bottom fermenting and lacks the acetic acid profile. The SCOBY is referred to as "grains" Some grains will float(trapped gas?) There is both yeast and bacteria in the grains. The are tons of variables...

We made a sort of tea from some runnings and it didn't taste good. Maybe the heat from the sparge brought out a vegetale character. It was not pleasant. I would say it was a creamed corn, pasty starchy taste. I will definitely try this again. I am starting to think they need to be dried out...

That's what I meant! Crushed. Sent from my iPhone using Home Brew

That's what I meant! Crushed. Haha. Sent from my iPhone using Home Brew

I don't really have the equipment to macerate/ferment my pinot noir grapes in one vessel or new buckets. We ordered crushed grape must not the juice. Mistake there but we have a press lined up. Can I just drill a hole and add a grommet to the buckets that are already food safe? They have a...

I didn't want to make a full batch because there seemed to be too many outcomes. Haha. So I used about 8 pounds of grapes and 4 Lbs of honey. I will probably let it macerate for a week or so.

Hi, I was thinking of doing a melomel. Is it ok to macerate the whole mead? The grapes I want to use are concord. I want to macerate them for a pinkish color and tannin. Can I go ahead and do the crush, and honey/water mixture, let macerate and press? Or do I need to do a separate maceration...

Yeah new airlocks, and buckets. We tend to brew wild ales with either brett and souring bacteria. I even have this fermenting somewhere else. This is our first year using a barrel so everything I am using hasn't touched our beer setup.

I added sulphites to the must yesterday and I was going to pitch yeast today. I should be fine with pitching it tomorrow after work right? I already took precautions which I think will work. I sprinkled a tiny pinch of sulphite again just on top and sealed the bucket now with an airlock...

So I have made plenty of fruit beers with decent success. Those were clean beers. I have made a peach farmhouse that is still rather cloudy and tart after 8 months in the bottle. I now have a sour blonde that has been sitting on peaches for 6 months. Tastes amazing. We happened to fall in to...

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Hello, I have looked into pressure canning but realized my pressure cooker really isn't for canning. I am leaving this Wednesday and plan on leaving little mason jars all over a 40 acre property. There is quite a bit of wildflowers, persimmon, berries and other vegetation to capture...

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I will try that tommorrow hopefully. It's looking like rain and we prefer to brew outside in the summer. We will have downtime from brewing. I think the trick will be seeing how much I need now. haha.

Second runnings of a RIS. left bucket open on 10 gallons of it by grape vines, and flowers on the other. The grape vines are showing signs: