Recent content by Geosomin

I've made fruit mead before with good luck and have wanted to again. After collecting honey for a while from a friend who keeps bees I now have enough for a batch of mead - at least 3 gallons hopefully - 5 ideally. A friend gave me 15 Lbs of pears a few weeks ago and I didn't have time to start...

After a racking it tastes delightful so all seems well...

Just an update...bottled the beer a month ago and just had some. Very tasty with a slight berry taste. It has a bit of a fruit haze but I am not picky. Even my husband who is meh about beer likes it very much. Thanks for the tasty advice.

Second attempt strawberry ale. First bath Input the fruit in the hot wort and added pectinase and it was tasty. This batch i racked the beer onto frozen thawed fruit in the secondary with pectinase and after 2 weeks racked to a carbuoy for a few weeks to clear. Problem is it is still cloudy...

Ok-my first batch of cider/ apfelwein is ready. Fermented 5 weeks and settled out clear. I want to make half of it still, cork some to try in a year or so, but most to drink in the next few months. Iwould like to carbonate some lightly to see what I prefer. I am concerned as I keep reading about...

Whew - :fro:that's good to know. Crossing my fingers...

I racked my apricot wine over off the fruit into a carbuoy and added some boiled water to fill up headspace...and unfortunately someone had recently boiled it for tea and I added hot water to my wine. Didn't notice since I was busy and frazzled and...well, there were only a few cups worth to a...

Just curious -after a few weeks with the fruit should I rack it again from the pail off into a carbuoy to clear or just bottle it? It hasn't foamed up as much as last time at all...I would think it would benefit from a bit of aging, but what do I know?

From what I understand pectinase helps dissolve the pectin produced by heating some fruits and helps clarify wines and beer. I've used it in malomels and wines and gotten nice clear product. I think I'll just leave the beer and fruit it be in the pail and pop on an airlock once it's done with...

Well, last night I racked the beer 5 days brewed onto 6 lb half thawed strawberries in a brew pail after mashing the fruit a bit with a potato masher. With the fruit in the pail it was a perfect fit with me leaving the last inch of sludge behind. Put in a blow off tube just in case and will...

I've only made one fruit beer in the past which turned out well where I added the fruit to the hot wort. I've read the fruit flavour is more pronounced if you add it to the secondary, so I was thinking of thawing my frozen berries and adding it to my beer which has been fermenting with an ale...

Curious about sunlight and cider. My spare room/brew room gets a fair amount of sun. I usually cover beer as it brews to avoid skunkiness...should I cover my gallon batches of cider too?

Good to know tannins arent a big deal. I was wondering about the acid blend being a bit high myself. Thinking it might be a typo and be 2 teaspoons...

Hiya. I have 10L of apple juice I'd like to cider up using Edworts recipe with brown sugar since everyone raves about it. Just wondering-can I just ferment it up in two 1 gallon bottles or should I put it in a smaller fermenting pail for the first few weeks first and rack it over to clear up...

About to start up the following rhubarb mead tomorrow: 7.5lbs honey, 3 gal water, 8.5lbs rhubarb, 2 tblsp acid blend, 1 tsp pectic enzyme, 2.25 t yeast energizer, 3 campden tablets, 1/2 t tannins and 1 pkg EC-1118. My question is this: cannot ind tannins locally. Would it make sense to just add...