Recent content by BWRIGHT

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  1. BWRIGHT

    Newbie: why do people backsweeten like they do?

    When it comes to cider, fermenting completely dry to me means it is finishing around .996-.998. If you are retaining a good amount of apple flavor and aroma at that finishing gravity, i would be interested in knowing what you are doing differently than me. Your signature would suggest that we...
  2. BWRIGHT

    Newbie: why do people backsweeten like they do?

    May just be my personal preference. I've never had a dry cider that I enjoyed. They all taste like gas station white wine. What kind of cider are you starting with?
  3. BWRIGHT

    Newbie: why do people backsweeten like they do?

    This topic has been debated endlessly. As far as I can tell it's been settled, and from personal experience, I can tell you that this is a fact. I've never used a champagne yeast to make anything. But I have made ciders with slow moving, certainly not aggressive, US05/04 (fermenting at 65-68)...
  4. BWRIGHT

    Aging cyser

    There is plenty of reading to be done on the subject, if you have an interest. Here and elsewhere. My evidence comes from years of bottling beer as well as cellaring some beers on my own. If you are familiar with the flavors that oxidation produces over time, it isn't hard to notice. Most...
  5. BWRIGHT

    Newbie: why do people backsweeten like they do?

    True. To the OP......IMO the main reason not to let a mead ferment to dry is that you will blow off a lot of the flavor compounds of the honey, fruit, spice, etc. Not to say that you can't make a good mead that has gone dry and then backsweeten it. You certainly can. But if you want to...
  6. BWRIGHT

    Aging cyser

    A crown cap will most certainly allow oxygen to get into the bottle. Otherwise, you could store beer indefinitely. Some people age crown capped beers or "cellar" them in this fashion. While oxidation typically is not ideal, it is going to happen in any container. Whether it be a can, a...
  7. BWRIGHT

    Mazer Cup 2021 results

    I couldn't say one way or the other, beyond this year's Mazer Cup. I've never entered any other mead comp. I do know there was a 2020 Mazer Cup?
  8. BWRIGHT

    Mazer Cup 2021 results

    Yeah, I wish they would anonymously show the scores per category. That way everyone would know just where they fell in the rankings. Was that 20th or 11th? Or where was my unimpressive 26/40? Wish I knew just how bad they thought that was. I was trying to be contrarian on that one. Mixed...
  9. BWRIGHT

    Did a coffee mead today

    I can only speak for what I've made myself. I am confident that the fermentation was clean, strong, healthy, etc. I have not really used different honeys though (wildflower only). Or more than 2 types of coffee. I'm sure certain coffees would work better than others but I suspect that the...
  10. BWRIGHT

    Mazer Cup 2021 results

    Anybody have any Mazer Cup results/feedback they want to share? Lessons learned and such? This was my first year entering any thing. I did not medal (as expected) but definitely appreciate the feedback and scoresheets I received. I think it is invaluable. I entered 4 different meads in 4...
  11. BWRIGHT

    Did a coffee mead today

    Agreed that the final product almost certainly will need to be fairly sweet. However, I suppose I disagree that the reason will be to balance the bitterness level. IF you are using cold brewed coffee, it won't be bitter. At least not compared to traditional/hot brewed coffee. It will still...
  12. BWRIGHT

    American Barleywine Bigfoot Barleywine Ale Clone

    I'd be interested to hear that comparison. I ordered a 6 pack a few days ago. Should be here by Friday. Been a long tims since I've had a Bigfoot but I'm looking to brew a barleywine soon and figured it a good place to start. Looks like Sierra Nevada only releases Bigfoot from Jan-April...
  13. BWRIGHT

    American Barleywine Bigfoot Barleywine Ale Clone

    Anybody brewed this up recently? Or another Bigfoot clone recipe? Looking to get some into some bottles soon to start sampling this winter. Drink a few, cellar the rest for a year or more.
  14. BWRIGHT

    Coffee mead (or wine)

    I think 1.010-1.015 would be about right for this. My problem was using US04 with too high of a starting gravity. I mistakenly thought it's tolerance was 14%.
  15. BWRIGHT

    Coffee mead (or wine)

    The 71b never took off. Took it down a few points and then crapped out. It's is WAY too sweet. In an attempt to salvage this, I brewed up more cold brew, removed 2 cups of the finished mead, replaced it with 2 cups of cold brew, and gave it a taste. Still over the top sweet. If I had a...
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