petergriffen
Active Member
Has anyone here mixed in some different types of juices? How was it?
Has anyone here mixed in some different types of juices? How was it?
What did you do for percent peach?
Has anyone here mixed in some different types of juices? How was it?
I'm pretty sure that lighthouse juice has sorbates added, it may not ferment
Shoot didn't even think of that - good call. Check that juice (I use fresh pressed cider). You should only use a pasteurized juice that has ascorbic acid as a preserver (musslemans and adam and eve juices I believe use ascorbic acid only after past.).
I'm pretty sure that lighthouse juice has sorbates added, it may not ferment
Anyone notice if their Graff gets more "tart" as it ages? It seemed sweeter when I first started drinking it, a month later it seems tarter??? I must say I liked it better less tart. I wonder if adding sorbate at the end of fermentation might keep it from getting tarter? Anyone backsweeten it?
3 weeks in primary. Force carbed.
It sat in my kegerator for 3 weeks then I jumped it to a clean keg. It's been another couple weeks. Could have been the increased tartness was my imagination.
I just carbed it like my beer 12 psi @ 38F or so, carbed pretty well after 2 weeks 3 is better.
kind of an odd question, but here goes. i started 3 gallons of cider using fresh picked Liberty apples from my in-laws farm, which is really only about 2 gallons since about 1 gallon of applesauce mush is sitting in the bottom of the secondary. They are tart apples and quite tasty, but now that the cider is fermented out, I'm thinking the cider will be too tart/thin for my liking.
After following a link to this thread, I wondering whether I can pull together the malt/water/grains/hops portion of this recipe, and then blend it with my cider. I would have to kill off the wine yeast in my cider first, but it sounds possible. I would also have to adjust for the different in batch size, since I'd likely only end up with about 3 gallons total (2 gallons cider + 1 gallon beer).
Any thoughts??
I used a 3 gallon in my fridge on it's side, worked great, just put a short diptube on both posts and put the liquid out on the bottom.
Cool - thanks for the tip. I assume that the dip tubes can be bought like that? Or am I going to have to get the grinder out?
The gas dip tubes are usually really short, but I would cut one as short as possible so that you can fully drain the keg.
cidah, that's kind of what i had in mind. i wanted to make the 1 gallon of DME and specialty grains and hops, then ferment it in a 1 gallon jug. once it completed, then I would kill the wine yeast off with some potassium sorbate or campden (have to research the best method first) and then blend the cider with the beer mixture. i think the wine yeast has to be killed off first or else the wine yeast would finish the work the beer yeast left behind, and that would defeat the whole purpose of trying to leave behind some residual sugars for maltiness and mouthfeel...
So if I use a 2.6% AA hop, do I use a full oz of it?
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