Search results

I remember Herman Joseph, it was released by Coors about the same time they originally released their version of Killians (early to mid '80's?). I don't think it was a porter, but it's been a really long time. Don't know about any recipes.

I'm in the middle of trying this myself, I put frozen blackberries and raspberries that I had soaked breifly in vodka into the secondary. I don't know if it will turn out any good, but it sure is a beautiful color.

I had the Redstone mead (I think it was their traditional mead). It tasted a lot like a white wine.

What kind of yeast? Did you use a starter?

There's definitely a lot of different ways to make cider. I don't boil or heat at all and I don't use campden tablets. I think secondaries are really a personal decision, I've tried both ways, and I didn't find a big difference (but I aged them for the same number of days total, ymmv). I...

Well, once you get the juice it can be as simple as shaking up the fermentor full of juice to aerate it and putting in your yeast (I don't know much about yeast, you may have to rehydrate it if dried, and/or use a starter to make sure it's good), then wait for the fermentation to stop (basically...

I think this is probably the scrumpy Finn is talking about: http://www.organicscrumpy.com/ I've had it and it's pretty good. I'm pretty sure the recipe that includes the meat is archaic/not in common use and definitely not in the scrumpy he refers to.

Hi, I'm new to the forum and I'm pretty new to making cider. Right now I have 5 gallons of cider in my primary (just apple juice into which I pitched White Labs English Cider Yeast - WLP 775). I would like to do some experimentation with fruit in the secondary. I have four one gallon glass...

I just made a gallon of cider, I used half a teaspoon per bottle, putting it directly into the bottle. It turned out pretty well, carbonation wise anyhow.