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Search: Posts Made By: Yan
Forum: Cider Forum 12-14-2010, 05:57 AM
Replies: 5
Views: 1,152
Posted By Yan
...honey is nice

...honey is nice
Forum: Cider Forum 12-14-2010, 05:12 AM
Replies: 4
Views: 321
Posted By Yan
I wouldn't go for spice, but would try to get...

I wouldn't go for spice, but would try to get McIntosh juice. I always found macs to have a really sterotypical apple pie taste to them when made into juice or cider.
Forum: Cider Forum 11-23-2010, 03:25 PM
Replies: 23
Views: 3,835
Posted By Yan
I've read that fruit grown on trees of standard...

I've read that fruit grown on trees of standard size contain less nitrogen than fruit grown on dwarf trees. How well an orchard or tree is fertilized probably makes a difference too, since hungry...
Forum: Cider Forum 11-22-2010, 06:54 PM
Replies: 6
Views: 625
Posted By Yan
I found that different yeasts and different...

I found that different yeasts and different blends of apples tend to create more or less funk, depending on which and in which combination. Most of times it will age out and fruity aromas will come...
Forum: Mead Forum 11-03-2010, 04:54 PM
Replies: 2
Views: 891
Posted By Yan
I made a pyment with concords and wildflower...

I made a pyment with concords and wildflower honey and found it to taste pretty close to some of the ones I've made with wine grapes, but I fermented it on the skins.
Forum: Cider Forum 11-02-2010, 08:20 PM
Replies: 10
Views: 1,027
Posted By Yan
I've used Granny Smiths a fair bit. I always...

I've used Granny Smiths a fair bit. I always blend them with other apples, but I find they're at their best after a good month's storage. The sugar increases and aromas seem to develop.
Forum: Mead Forum 09-12-2010, 03:57 AM
Replies: 6
Views: 966
Posted By Yan
all concerns aside, I think the bourbon flavour...

all concerns aside, I think the bourbon flavour would definitely go well with mead. I just finished a fortified mead done with bourbon and it tastes pretty awesome so far, if not a little raw.
Forum: Cider Forum 09-09-2010, 10:30 PM
Replies: 20
Views: 1,815
Posted By Yan
How much sulfite? If it's a real big load, yeast...

How much sulfite? If it's a real big load, yeast won't be able to survive in it, and you might have to double your batch and/or agitate it a whole lot to expel the SO2. You only really need about a...
Forum: Cider Forum 09-08-2010, 08:35 PM
Replies: 3
Views: 642
Posted By Yan
The problem with using ordinary pears is that...

The problem with using ordinary pears is that they are too soft to press when ripe. crushing them turns them to a soft mushy pulp. The pears traditionally used in making perry are hard, round little...
Forum: Cider Forum 09-08-2010, 12:01 AM
Replies: 4
Views: 596
Posted By Yan
If you're stuck using eating apples, I'd suggest...

If you're stuck using eating apples, I'd suggest using a tart variety like Braeburn or Granny Smith blended with sweeter varieties, like gala or golden delicious. Granny Smith are best in a cider...
Forum: Cider Forum 09-06-2010, 05:57 PM
Replies: 3
Views: 448
Posted By Yan
If it is vinegar, it is pretty much impossible to...

If it is vinegar, it is pretty much impossible to get rid of, but entirely preventable.

Acetobacter takes hold in the presence of air. It's hard to see from the pic, but if you have left too much...
Forum: Cider Forum 08-16-2010, 02:56 PM
Replies: 3
Views: 1,035
Posted By Yan
Champagne yeasts are nearly impossible to...

Champagne yeasts are nearly impossible to successfully cold crash.
Forum: Cider Forum 08-16-2010, 02:54 PM
Replies: 6
Views: 1,259
Posted By Yan
I feed it to a bunch of sheep, geese and a llama...

I feed it to a bunch of sheep, geese and a llama who live nearby. I thought of throwing a mead must on top of some crabapple and sunrise pulp once, but I never did it. I suppose fermenting on the...
Forum: Mead Forum 08-14-2010, 09:16 PM
Replies: 12
Views: 1,704
Posted By Yan
I've made a braggot of 11% with only wine yeast,...

I've made a braggot of 11% with only wine yeast, but I started with a pretty high OG as it is. If your beer yeast has a fairly high alcohol tolerance, you could probably get to a good strength with...
Forum: Cider Forum 08-14-2010, 09:10 PM
Replies: 10
Views: 2,086
Posted By Yan
seconded. Both the varieties you have will...

seconded. Both the varieties you have will probably put you at high enough abv. anyway.
Forum: Mead Forum 08-14-2010, 03:25 PM
Replies: 12
Views: 1,704
Posted By Yan
One thing to consider about using wine yeasts...

One thing to consider about using wine yeasts with malt is that they are incapable of fermenting maltotriose, a complex sugar found in malt, whereas beer yeasts are. Sometimes, this sugar can make up...
Forum: Cider Forum 07-23-2010, 01:37 AM
Replies: 5
Views: 1,710
Posted By Yan
It's entirely possible... apple mistelle is made...

It's entirely possible... apple mistelle is made by adding an apple brandy to unfermented apple juice, although it's not carbonated
Forum: Wine Making Forum 07-17-2010, 05:40 PM
Replies: 12
Views: 1,196
Posted By Yan
methanol doesn't come from fermentation, but...

methanol doesn't come from fermentation, but destructive distillation (burning under pressure) of woody material. Or from the refining of oil. The most the stems could add is extra tannin, which can...
Forum: Mead Forum 07-14-2010, 03:01 PM
Replies: 9
Views: 694
Posted By Yan
3 lbs per American gallon with 1118 should make a...

3 lbs per American gallon with 1118 should make a semi sweet to sweet mead. Imperial less so.

So since you've got grape juice in there, you might hit something in the sweet range. But if you're...
Forum: Cider Forum 07-12-2010, 10:54 PM
Replies: 8
Views: 647
Posted By Yan
bitterness is also useful. A cider without enough...

bitterness is also useful. A cider without enough tannin tastes thin.
Forum: Mead Forum 07-10-2010, 09:32 PM
Replies: 16
Views: 3,285
Posted By Yan
A consideration to take with apricots is that...

A consideration to take with apricots is that they have a pronounced bitterness, which can stick out if you're fermenting to dryness.
Forum: Cider Forum 07-01-2010, 03:34 AM
Replies: 22
Views: 4,198
Posted By Yan
unless the cider is overloaded with sugar beyond...

unless the cider is overloaded with sugar beyond the yeast's range, it will almost always finish completely dry, since the sugar in apples is almost totally fermentable.
Forum: Mead Forum 06-09-2010, 02:00 AM
Replies: 4
Views: 658
Posted By Yan
Buckwheat honey is fine for mead, the only...

Buckwheat honey is fine for mead, the only concern is that it's flavour can overprower a melomel or other flavoured mead with a delicate aroma. If you ferment properly, there shouldn't be a...
Forum: Mead Forum 06-06-2010, 09:33 PM
Replies: 5
Views: 698
Posted By Yan
http://www.pitt.edu/~kloman/tej.html I'd...

http://www.pitt.edu/~kloman/tej.html

I'd recommend reading this site. It tells you all about the different kinds of gesho, and how t'ej is made in Ethiopia
Forum: Mead Forum 06-06-2010, 03:38 AM
Replies: 2
Views: 537
Posted By Yan
wow, that's a variety. I imagine that some of the...

wow, that's a variety. I imagine that some of the lighter stuff is tupelo, judging by your location. What's the dark stuff?
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