Recent content by Steinaken

Ahk. I see. I imagine it would come through a little stronger with just Raspberries for competition 😅

I honestly won't know until its all done. The cinnamon should be barely detectable I'm thinking, just the tiniest hint in there for a touch more character.. How much does the cinnamon come through in your Christmas Ale?

So i have a recipe for 10L which I am tweaking a little, just wanting some advice to add a hint of cinnamon flavour to it (and possibly some body). With the cinnamon I was planning to soak a couple of sticks in vodka for a week or so, then pour that vodka into the secondary when I put the brew...

So I thought there might be a generic "how to" for generic wine recipes on the recipe page.. or stickied on the main forum, but oh well. I want to make a feijoa wine (also known as "pineapple guava" I believe) - I have plenty of those around right now. I 'think' I just need to scoop the pulp...

This white stuff looks like tiny grains of white rice, has no real texture or taste beyond very slightly slimy... I just wasnt expecting it since that was effectively racked and wanted to bottle - byt wanted to makesure it wasn't likely to be infected first

So i put it back into a bucket and pitched fresh yeast with nutrient and a week later it looks like this :/

Sorry, i tooknthat shot as i was siphinong over. Off flavour at room temp tasted a bit borderline synthetic something tbh - possibly described as green apple maybe. Chilled it tasted like i bit into a chunk of whole ginger with peel on. I dont know how else to describe it. My plan with putting...

Also stayed around 14C.which i thought was pretty low 😔

So i wanted to vrew a ginger mead. I used ~2kg of ginger and a little over a kilo of honey +~2kg of granny smith apples. It formed a waxy kind of pellicle on top, and necer really took off - fermented out from 1.046 sg to 1.002, but had an off flavour. So i threw it into another bucket with...

Im thinking about finishing this brew off with blueberries for flavour, - is the best method for tht going to be juicing the berries and throwing it into a secondary? I don't want a dry mouth feel, so I'm a little bit hesitant since the last brew i threw into a secondary with berries came out...

i was going to add wine yeast nutrient, which I assume has most of the necessary nutrients for most yeast, albeit in slightly different levels than some yeasts ma need... ahk. I was thinking of it as adding the yeast 1-2 days after the ap[ples, but I see what you mean, as obviously the feijoas...

hmmm... I guess my main concern was that I might not be catching enough yeast. for whatever reason fermentation only takes about a week on average. The last batch went into a secondary for a week also (both times FG reading was 1.000 consistent across 2 reading 2 days apart, so was happy...

So I've made a few batches now, most of them seem to go down pretty well, I'm still working on one that I personally enjoy a lot, but fairly confident I will get there with patience. Im just owndering why the last 3 batches have all come out still - the first batch nearly over carbed (I had one...

the part of punching down the fruit with an open fermenter is making the must right? I thought this was to allow the breakdown of the fruit, drawing more flavours and sugars out into the brew before adding yeast? I was planning to give it all a couple of days for the pectinase to work its...

@RPh_Guy your right, typo there, definitely pectinase not pectin. also re the wild fermentation, if I am going for a sour, a little bit of wild fermentation is a good thing no? re punching down to avoid mold - is that something I would have to worry about in a sealed fermenter as well? only...