Recent content by foasty

Hi everyone, I'm here in Norway for the summer and strawberry season is in full swing. Strawberry stands everywhere and prices are amazing. We've been eating ~1kg/day. I must motivate this question for a moment...Norwegian strawberries have amazing sweetness and flavor. I think it's a...

My vote: option 3: Secondary some cider on cherries. I made a batch with sour cherries, everyone so far has really liked that one. I used 1lb per gallon for about 1 month. Cheers!

Yeah, I couldn't find any local sources of good tannic apples, but I got a good deal on the red delicious and I had read about the tannins in the skins so I figured I would give it a try. Next time I'm going to freeze the peels and add them to secondary instead.

No, it's carbonated, but it hasn't fully carbonated yet. FG was pretty much right at 1.00.

I dried the peel from my batch of SP and I added some of the dried peel back into the pee in secondary. I just tasted it tonight, and I'm pleased with the extra dimensions. I'm planning another batch of pee here in a few weeks or so with meyer lemons, and I'm going to do the same thing. So...

Here's a picture of the cider after aging/bottling/etc. You can see that the color is a reddish orange. There's a strong aroma and a good flavor, far better than a cider made from just plain apple juice. Next time I'm considering having it on the peels in secondary instead, as when primary...

Hi Everyone, The grocery store had organic red delicious apples on sale recently so I bought a bushel. I read recently that red skinned apples had most of the tannins concentrated in the skins and seeds, so I figured this would be a perfect opportunity to see what would happen if I fermented...

Hi everyone, first post here, and I'm a pretty new brewer. I have a large bergamot (sour orange) tree, and several hundred oranges. Being a new brewer, I'm trying to brew all the things and I stumbled upon skeeter pee. So here's my idea. I was thinking to take a goodly amount of zest...