What can I make in two months? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > What can I make in two months?

Reply
 
Thread Tools
Old 05-25-2011, 12:38 PM   #1
DeadGuyNick
Recipes 
 
Nov 2010
Portland, Oregon
Posts: 94
Liked 2 Times on 2 Posts



I am teaching in China, and I had ordered some Montrachet wine yeast off the net to make some cider around Christmas time. I have another packet of yeast and a packet of pectic enzyme left, and want to do something with it. Unfortunately I will be leaving at the end of July, and traveling for most of July.

Ideally I can start something before I leave, rack it and leave it for the end of my time here. So does anyone have any suggestions on what I can do?

If anything I'll just make more cider. After back sweetening and heating it up with some cinnamon sticks it was pretty good after about a month and a half!

EDIT: I don't have any camden tablets, and I can't get my hands on any, so I'll have to just go without those if your suggestions call for it.

 
Reply With Quote
Old 05-25-2011, 06:23 PM   #2
GodsStepBrother
 
GodsStepBrother's Avatar
Recipes 
 
Apr 2009
, Texas
Posts: 1,261
Liked 25 Times on 23 Posts


Make some mead. A nice light mead around 7 percent ABV. I bet you can get some pretty raw honey out there, and some bizarre fruit to make a Melomel.

 
Reply With Quote
Old 05-26-2011, 12:02 AM   #3
DeadGuyNick
Recipes 
 
Nov 2010
Portland, Oregon
Posts: 94
Liked 2 Times on 2 Posts


Sonds good to me! I'll take a look in the mead forum. Are there any threads off the top of your head that you think I should look at? And would my Montrachet wine yeast work for mead? I don't want to wait to order a different yeast. Took me a bit just to find this stuff.

 
Reply With Quote
Old 05-26-2011, 12:17 AM   #4
mrk305
Beer Dude in the Sunset
HBT_LIFETIMESUPPORTER.png
 
mrk305's Avatar
Recipes 
 
May 2007
Georgia
Posts: 1,708
Liked 13 Times on 13 Posts


A recipe recommendation would depend on whether you would like a sweet mead or a dry mead. Also if you wanted fruit in it what kind of fruit do you think you might like. Maybe then we could suggest a recipe.

I made Joe's ancient orange mead and it was much to sweet for my liking. I just make beer. I make lots of beer.
__________________
Carport Brewery, Lilburn GA

Any advise offered after 10:00p.m. should be regarded as questionable
I can't brew until something is empty

 
Reply With Quote
Old 05-26-2011, 02:10 AM   #5
DeadGuyNick
Recipes 
 
Nov 2010
Portland, Oregon
Posts: 94
Liked 2 Times on 2 Posts


My goal whenever I get settled somewhere for more than a year or two is to start making beer. I've been reading up on it for years and I get more and more anxious every day! But for now I'll practice with what I can. The cider was pretty easy to make.

As for the mead, I honestly don't know a thing about it. I started looking through the mead making faq thread. I'm down for making something interesting. I've never tried durian, but it's plentiful here. As are most fruits: bananas, apples, oranges, etc. You get the idea. I'm a fan of dragonfruit, maybe I can do a dragonfruit mead?

As for sweet or dry, I don't like too sweet, but a bit sweet would be nice.

EDIT: Looking through the faq, it looks like yeast nutrients will be very important. I don't have any, and I don't know if I can get my hands on any. Will this be a problem? I understand honey makes it difficult for the yeast to do its job.


 
Reply With Quote
Old 05-26-2011, 03:33 AM   #6
oldmate
 
oldmate's Avatar
Recipes 
 
Jun 2010
Sydney, Australia
Posts: 908
Liked 24 Times on 22 Posts


I'd go for a toned down apfelwein (less sugar). At a lower ABV it would mature quicker, and a lot of people drink it as soon as it goes clear which is at about 2 months.

 
Reply With Quote
Old 05-26-2011, 05:02 AM   #7
DeadGuyNick
Recipes 
 
Nov 2010
Portland, Oregon
Posts: 94
Liked 2 Times on 2 Posts


Quote:
Originally Posted by oldmate View Post
I'd go for a toned down apfelwein (less sugar). At a lower ABV it would mature quicker, and a lot of people drink it as soon as it goes clear which is at about 2 months.
Ed's recipe calls for 2 lbs for 5 gallons. What do you recommend for a toned down version? And just off the top of your head, what do you think the ABV would be (ballpark guess)?

 
Reply With Quote
Old 05-26-2011, 09:51 AM   #8
Insomniac
 
Insomniac's Avatar
Recipes 
 
Apr 2011
Oxford, UK
Posts: 683
Liked 6 Times on 6 Posts


Quote:
Originally Posted by DeadGuyNick View Post
My goal whenever I get settled somewhere for more than a year or two is to start making beer. I've been reading up on it for years and I get more and more anxious every day! But for now I'll practice with what I can. The cider was pretty easy to make.

As for the mead, I honestly don't know a thing about it. I started looking through the mead making faq thread. I'm down for making something interesting. I've never tried durian, but it's plentiful here. As are most fruits: bananas, apples, oranges, etc. You get the idea. I'm a fan of dragonfruit, maybe I can do a dragonfruit mead?

As for sweet or dry, I don't like too sweet, but a bit sweet would be nice.

EDIT: Looking through the faq, it looks like yeast nutrients will be very important. I don't have any, and I don't know if I can get my hands on any. Will this be a problem? I understand honey makes it difficult for the yeast to do its job.
If you are using some fruit in there as well you will probably get away without the nutrients, though adding some raisons will help a lot, Joes ancient orange mead only calls for those to supply nuitrients.

 
Reply With Quote
Old 05-26-2011, 10:21 AM   #9
DeadGuyNick
Recipes 
 
Nov 2010
Portland, Oregon
Posts: 94
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Insomniac View Post
If you are using some fruit in there as well you will probably get away without the nutrients, though adding some raisons will help a lot, Joes ancient orange mead only calls for those to supply nuitrients.
Thanks for the suggestion! I found this thread:

http://www.homebrewtalk.com/f30/joes...ad-joam-45152/

I think I'll go with that. I can start it this weekend and let it sit until the last few days of my time here. Looks like I'll have 2 months and a few days before I leave if I start it on Friday. I guess I'll head over to the mead forum for any questions I've got. Thanks again!

 
Reply With Quote
Old 05-26-2011, 02:34 PM   #10
Winepig
Recipes 
 
May 2011
NW Ohio
Posts: 35

I'm a little late to answer, but 2 months is more than enough time to make a batch of hard lemonade. Cheap frozen concentrate, sugar and regular old yeast is all I use. If you let it ferment in a warm spot, I've had it ready as quick as 3 weeks.

If you want the recipe, I can give you specifics.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How much difference will this make on the OG OHIOSTEVE Winemaking Forum 10 10-13-2009 11:53 AM
How to make plum jam? Cazamodo Winemaking Forum 0 08-18-2009 06:20 PM
Quick wine recipes, done in 3 months? Ky-Ale Winemaking Forum 4 06-09-2009 03:15 AM
3 months fermenting.... Satanta Winemaking Forum 6 12-08-2008 07:22 PM
how much do they make? drengel Winemaking Forum 10 10-28-2005 08:57 PM


Forum Jump