Recent content by GeneDaniels1963

I made a blackberry sour with Philly sour yeast, turned out great. Can't remember the exact recipe, but I do remember using lots of blackberry, like 2 lbs per gal, 1/2 in primary, then 1/2 in secondary. I did this because I heard that the early adjunct sugar would increase the acid production...

Yeah, it tastes more like honey than mead I've made

I had read that before. And in this case it is really strong. But like I said I wanted a big honey taste, so I am not complaining. However, I will probably tone it down next time

The honey malt is supposed to give more flavor than the honey itself because honey ferments out so completely. And the honey malt steeps nicely.

Can you clean off mold and still brew with the fruit? I made muscadine raisins to save them to use for a different kind of wine. Now they are moldy. Can I wash them off and still use them? Hit them with campdem tabs? Any suggestions? Or just throw them out?

Started my first braggot about 6 weeks ago, a 1gal batch. It is clear as a bell now, so I decided to taste. Man! That stuff is great! Maybe a bit too much honey flavor, but I wanted a big honey taste so I got it. Might cut back to 4 oz honey malt next time. I am already planning another batch...

It measures 0.023. From what I've read about 40% of that will be fermentable. But it really doesn't matter because I am looking for it to add malt taste and sweetness. A quick calculation shows that 1 qt of this added to the origianal will mean aprox. 0.5-0.6% lower abv in the final product. No...

It is cooling right now. But I think it will be easier to just measure the wort after adding. Then I can watch for how much it drops, and when it is finished. That won't help me with ABV calculation, but I don't really care. It will end up around 7-8%

Thanks. The added sweetness will help bring out the fruit flavor and balance the sour. I'll check SG once I blend so I can be sure when it is finished.

I've decided. I just steeped a lb of 60L crystal malt in 1/2 gal water. Then I am boiling it to concentrate to higher SG. When it cools I will add to the main wort. I'll wait 24 hours, but if it does not start up, I'll add some Nottingham. I'll try to remember to update this thread when I have...

Humm... a blend. I need to give that some thought.

My question is just that, has anyone tried adding malt in the secondary. I'll explain why I am wanting to. I just brewed my first batch of with Philly Sour yeast, and I added 3lb blackberries in a 2 gal batch. The result is a little thinner than I wanted, and I was hoping for more malt to go...

120L has more caramel taste than 60L, but I'm not sure its that much sweeter. I would not double for 60L unless you have other reasons to do so, not just for sweetness

I tried to post this yesterday, but for some reason it disappeared. I made a batch of berry wine (blackberry/raspberry). I just moved it to the secondary. It sitting at about 12%. Now I have about 1/2 gal left over. I am thinking about adding water to it to make it more like a cider, aiming...

I have a batch of berry wine I just moved from bucket to secondary. Its going to be about 12% I have about 1/2 gal left over and I am thinking about just watering it down to to make it more like a cider, can I just add water? I am thinking about adding 4 cups water which would make it about 8%...