Schlenkerla said:I never used vodka. I have always used a rinse-free sanitizer in my air locks.
Does it make a difference with winemaking?
I prefer Captain Morgan. The darker color is easier to see from afar and the smell is awesome.
Schlenkerla said:I never used vodka. I have always used a rinse-free sanitizer in my air locks.
Does it make a difference with winemaking?
britishbloke said:The first one I added one cinnamon stick too. That one is taking longer to clear.
Could the cinnamon really lag it that bad? Ive
KalvinEddie said:Either way, I think it is worth it to have that slight hint of cinnamon underneath the apple flavor.
Looks good. What yeast did you use?KalvinEddie said:Check out this incredible Kruesen.
View attachment 1004
This looks like some sort of early sci fi special effect landscape...or a slice of great apple crumb cake.
I modified the recipe to try for a lower ABV%...that's why you see a 1054 OG. Also added some chopped apples and skins along with cinnamon and dark brown sugar.
Man I can't wait...
RichBrewer said:BTW. Your avatar is awesome.
RichBrewer said:Looks good. What yeast did you use?
BTW. Your avatar is awesome.
KalvinEddie said:Check out this incredible Kruesen.
This looks like some sort of early sci fi special effect landscape...or a slice of great apple crumb cake.
I modified the recipe to try for a lower ABV%...that's why you see a 1054 OG. Also added some chopped apples and skins along with cinnamon and dark brown sugar.
dmiller038 said:Man, Kalvin, your pic is making me want some apple crumb cake right now
So if I want to carbonate about half of the bottles, I can just sprinkle corn sugar into the bottles I want to carbonate, yes? I think I heard something about 1/2 teaspoon per bottles, does that sound about right?
seyahmit said:If you have a scale that measures grams, it is about 3 grams of corn sugar per bottle if you figure 5 ounces of corn sugar for a 5 gallon batch. I don't know off hand how much a teaspoon weighs, but I would guess that a 1/2 tsp would not be enough.
Branket said:So I guess I had a blowoff. At least I think thats what it is. The foam from the top of the juice has gotten into the airlock and over the stopper. Here's some pictures:
Now what do I do?
Branket said:So I guess I had a blowoff. At least I think thats what it is. The foam from the top of the juice has gotten into the airlock and over the stopper. Here's some pictures:
Now what do I do?
psujeep said:Also is it OK to use a 6.5 carboy for 5 gallons, I have brew going to the 5 gallon this weekend. If not what would be the recipe for 6.5 gallons. Thanks for the help.
Keith
I always use my 6.5 gallon carboys as primaries. I sleep better at night knowing I won't have blow off. Stick with the 5 gallon recipe.psujeep said:I am going to brew this up this weekend. I am new to brewing and have my first beer in the secondary right now, bottling it tommorow. I would like to make a 5 gallon batch. When it's ready to bottle, no keg yet, I would like to make half original and half sweet and carbonated. How is the best way to to do this? Also is it OK to use a 6.5 carboy for 5 gallons, I have brew going to the 5 gallon this weekend. If not what would be the recipe for 6.5 gallons. Thanks for the help.
Keith
Branket said:So I guess I had a blowoff. At least I think thats what it is. The foam from the top of the juice has gotten into the airlock and over the stopper. Here's some pictures:
Now what do I do?
psujeep said:Thanks for the quick replies. Is the corn sugar and priming sugar that comes with beer kits the same? Can't wait to get taste this. I read the whole thread today at work, not very busy today.
Schlenkerla said:Ed - Have you ever figured out how many of your 1083 posts are from this thread? This thing has really grown since I found it after new years.
DNisich said:So the main two things that we are looking for to indicate that the fermentation is complete are: 1. The juice clears and 2. the bubbles stop, right? BTW Ed, I am in ATX also and have noticed that neither has occurred by 4 weeks.
Do the bubbles totally stop or just slow down a lot when this is done?
DNisich said:So the main two things that we are looking for to indicate that the fermentation is complete are: 1. The juice clears and 2. the bubbles stop, right? BTW Ed, I am in ATX also and have noticed that neither has occurred by 4 weeks.
Do the bubbles totally stop or just slow down a lot when this is done?
Schlenkerla said:Your fermentation temp is a big factor on how fast it gets done. Mine is still going and it will be 7 weeks tomorrow. The passing of bubbles thru the lock has slowed considerably though. At least 6 per minute. My basement is in the mid 50's
I imagine with where you're at it should be warmer. At least in the mid 60's.
Branket said:Perhaps this is why I had a blow off, its about 72-74F in the room that I'm fermenting in. Should it be cooler?
Balls-A-Doodle-Doo said:My Sam's club doesn't carry Tree Top and I have yet to find any other juice that is completely addative free. I'm thinking I will make juice from frozen concentrate and proceed with Ed's original recipe from there. Does anyone see any problems with this?
Thanks
Branket said:Perhaps this is why I had a blow off, its about 72-74F in the room that I'm fermenting in. Should it be cooler?
Balls-A-Doodle-Doo said:I'm thinking I will make juice from frozen concentrate and proceed with Ed's original recipe from there. Does anyone see any problems with this?
DNisich said:So the main two things that we are looking for to indicate that the fermentation is complete are: 1. The juice clears and 2. the bubbles stop, right? BTW Ed, I am in ATX also and have noticed that neither has occurred by 4 weeks.
Do the bubbles totally stop or just slow down a lot when this is done?
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