jtvinny
Well-Known Member
:rockin: I whipped up a batch last night of well I don't know what to call it but here's the ingredients.
Please feel free to comment on technique, ingredients etc.
1 lb. extra light DME
1 lb wheat DME
1 can frozen Bacardi Daiquiri mix (water, high fructose corn syrup and fruit juices)
1/2 tsp almond extract
1 Gal of apple juice (no sugar added, from concentrate)
I boiled the DMEs until they started to boil over (about 6 minutes IIRC), pucker factor shot up and i took them off the heat. I pulled about 4 oz out for a starter, and to that I added 8 oz of water and pitched the yeast (Nottingham brewers yeast) I put the pot in the sink and added the Bacardi Peach to help cooling. Added water from my primary (an absopure 3 gal spring water jug) for a total of about 1.25 gallons now. I then transferred to everything to the primary and added 1 gal of apple juice, aerated by shaking for a minute and when cooled sufficiently pitched the yeast.
I sampled some after taking the OG (1.068) and it was GREAAAT! I can't wait until it attains the ability to make me "don't worry be happy." I'll update as it progresses.
When I checked this morning the airlock was bubbling away (about 9 hours after pitching the yeast)
On a side note I have another "cider" that finished in less than two weeks. The fruit dropped to the bottom and the yeast has settled and it is clearing nicely. I have been sampling it the past couple nights
with sprite and it is pretty nice. I did not take an OG but the TG is below 1.
edit: I tried checking the gravity today but the fluid level was so low that I didn't get enough liquid in the wine thief to float the hydrometer. It sank down to about 1.026 but that is where is bottomed out. There is still airlock activity but I think that I am within a couple of days now. I really like the flavor at first but was thought that the almond was missing but low and behold it was in there lingering. I am happy with this so far. Question- How clear does a wheat beer get before you bottle? Is it just a matter of preference?
Please feel free to comment on technique, ingredients etc.
1 lb. extra light DME
1 lb wheat DME
1 can frozen Bacardi Daiquiri mix (water, high fructose corn syrup and fruit juices)
1/2 tsp almond extract
1 Gal of apple juice (no sugar added, from concentrate)
I boiled the DMEs until they started to boil over (about 6 minutes IIRC), pucker factor shot up and i took them off the heat. I pulled about 4 oz out for a starter, and to that I added 8 oz of water and pitched the yeast (Nottingham brewers yeast) I put the pot in the sink and added the Bacardi Peach to help cooling. Added water from my primary (an absopure 3 gal spring water jug) for a total of about 1.25 gallons now. I then transferred to everything to the primary and added 1 gal of apple juice, aerated by shaking for a minute and when cooled sufficiently pitched the yeast.
I sampled some after taking the OG (1.068) and it was GREAAAT! I can't wait until it attains the ability to make me "don't worry be happy." I'll update as it progresses.
When I checked this morning the airlock was bubbling away (about 9 hours after pitching the yeast)
On a side note I have another "cider" that finished in less than two weeks. The fruit dropped to the bottom and the yeast has settled and it is clearing nicely. I have been sampling it the past couple nights
with sprite and it is pretty nice. I did not take an OG but the TG is below 1.
edit: I tried checking the gravity today but the fluid level was so low that I didn't get enough liquid in the wine thief to float the hydrometer. It sank down to about 1.026 but that is where is bottomed out. There is still airlock activity but I think that I am within a couple of days now. I really like the flavor at first but was thought that the almond was missing but low and behold it was in there lingering. I am happy with this so far. Question- How clear does a wheat beer get before you bottle? Is it just a matter of preference?