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Old 04-20-2013, 03:52 AM   #191
ThaBrewFather06
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Originally Posted by Proboscidea
I made a 3-gallon batch of this, and it's fermenting at Day 6 right now. A couple of learnings so far:

1) Didn't want to spring for Alexander's Muscat concentrate, so I looked for a grocery stores equivalent. Ta-da: Welch's White Grape Juice concentrate, available in some stores (got mine in Safeway). White, not purple, because of the color. We'll see how it turns out. It may be a bit more "grape"-y than using muscat concentrate, and if does turn out grape-o-rama-riffic, perhaps scale back next time.

2) Added the grape juice concentrate on Day 5. This made the krausen go crazy. Like, the 3-gallon batch in a 5-gallon bucket is touching the lid today (Day 6). So, be prepared for that to happen maybe. I'm using US-05 BTW.

3) Didn't add saffron. The recipe's small amount won't affect the taste one way or another. And the beer is already yellow, so ... meh. Although if we're futzing with the recipe anyway, and want the beer to be yellow-yellow instead of beer-tan-yellow, some may wish to consider turmeric as a cheaper alternative, if you already have some lying around from Indian cooking, for example. Warning, though: it does have a more assertive flavor than saffron. Sort of mustard-rutabaga-ish. Since I already altered the grape juice component, I didn't screw with adding turmeric here. Too many variables.

We'll see how it turns out.
I really feel that the saffron adds quiet a bit of flavor. I have had recipe both ways and there is a BIG difference in the taste. I feel this is the one thing you cannot leave out, it is NOT just for color.
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Old 04-20-2013, 02:35 PM   #192
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I really feel that the saffron adds quiet a bit of flavor. I have had recipe both ways and there is a BIG difference in the taste. I feel this is the one thing you cannot leave out, it is NOT just for color.
I'm Spanish, I grew up with Saffron in my dishes. I agree whole heartedly that there is a distinct flavor to it, even in the tiniest amount.

People use some common sense here, it's not the MOST EXPENSIVE AND PRIZED SPICE ON THE PLANET just because it lends a pretty color to things...If it were just color, there's other cheaper alternatives.

It lends a subtle earthiness to dishes, you only need a little because it is pretty potent.

I love it "A few springs can't add much to things, so I left it out..."IN COOKING we only add a few strands to things, you DON'T Need to dump pounds of this stuff. It's not like some cheap artificial flavoring agent that folks dump willy nilly. It's not something you hamfistedly use in things, used with discretion and subtlety.....
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Old 04-20-2013, 06:05 PM   #193
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I hear ya. But at the same time, a few sprigs costs a million berjillion dollars, and El Cheapo here wants to see if that expense can be circumvented.

Personally, I'm not looking to make a clone. I'm much too crappy of a brewer to ever hope anything will taste like the stuff it's supposed to, even with the right ingredients. But if it tastes good in general -- if the grocery store white grape juice is not cloying, if it tastes okay without the saffron, if it's balanced and drinkable -- then I'm happy. I like the grape-ness in DFH's brew (interesting & unique), so if mine comes out tasting okay (not a clone, but not vomit-inducing either), I think it would be a semi-valuable data point to share my substitutions & results for the benefit of the more, ahem, "frugal" brewers here. If it turns out barfy, I'll be honest and say so. But on the other hand, if it does turn out barfy, it's probably my technique and/or the grocery store grape juice as opposed to the lack of saffron. I can't wait to try it, though! Yum.
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Old 04-21-2013, 01:31 AM   #194
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If you're ever for a lack of ingredients you'd be surprised how cheap stuff is on amazon as far as bulk/rare spices are concerned. Happy Brewing.
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Old 04-21-2013, 08:13 PM   #195
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Quote:
Originally Posted by Proboscidea
I hear ya. But at the same time, a few sprigs costs a million berjillion dollars, and El Cheapo here wants to see if that expense can be circumvented.

Personally, I'm not looking to make a clone. I'm much too crappy of a brewer to ever hope anything will taste like the stuff it's supposed to, even with the right ingredients. But if it tastes good in general -- if the grocery store white grape juice is not cloying, if it tastes okay without the saffron, if it's balanced and drinkable -- then I'm happy. I like the grape-ness in DFH's brew (interesting & unique), so if mine comes out tasting okay (not a clone, but not vomit-inducing either), I think it would be a semi-valuable data point to share my substitutions & results for the benefit of the more, ahem, "frugal" brewers here. If it turns out barfy, I'll be honest and say so. But on the other hand, if it does turn out barfy, it's probably my technique and/or the grocery store grape juice as opposed to the lack of saffron. I can't wait to try it, though! Yum.
Trader joes has enough for four five gallon batches for 8$ . That's 2$ per batch. Not so expensive.
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Old 04-21-2013, 08:33 PM   #196
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Trader joes has enough for four five gallon batches for 8$ . That's 2$ per batch. Not so expensive.
And you know...it's very good to actually cook with the rest.
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Old 11-03-2013, 07:54 PM   #197
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I am about to make this, Any suggestions on what light malt extract to use? Also what type of Clove Honey would someone suggest? My local store has a store brand for $3.99 a pound..
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Old 06-10-2014, 07:30 PM   #198
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Default Midas touch


Hey all, i went ahead and brewed this recipe up about a week ago now. It seems to be doing well in the primary fermenter. I followed the recipe exactly and i have high hopes for this one, probably because it was so expensive to brew But again, i have high hopes. There has been no crazy krausen or anything yet like i have read about. This is but my third brew that ive done, im a noob still but i have a good teacher that is always in touch. I have never had the commercial brew, but i have heard good things and am excited to try the finished product.
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Old 11-13-2014, 10:38 PM   #199
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Let me say that having this as my first beer on tap is both wonderful and dangerous at the same time

Thanks to everyone for the recipe and tweaks!


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Old 02-23-2015, 04:50 AM   #200
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I brewed the BYO version of this, kinda. The batch was All Grain, the juice was muscadine juice and I did not use saffron. 2.5 gallon batch. OG 1077 FG 1010, not taking into account the muscadine juice, which was added about 32 hours after I noticed active fermentation. I have no idea what that did to the ABV, which calculates to be 8.8%. I bottled the batch today after about five weeks in the primary. Smells like wine. Tastes pretty good so far. I'll give it several weeks in the bottle. The Wyeast 3787 Trappist HG really comes through in the flavor profile. The honey seems to have fermented out, although there's a hint of it in there.

5 lb 2 row
5 g Willamette 60 min
5 g Willamette 15 min
3 tsp yeast nutrient 10 min
1/4 tablet Whirlfloc 5 min
1.5 lb honey at flameout

Primary
23 oz Muscadine juice added at the 32nd hour of fermentation.

Mashed at 154 for 60 minutes

Fermentation was crazy. Even though this was a 2.5 gallon batch, Krausen hit the 5 gallon mark in a 6 gallon Better bottle!
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