Recent content by Pontiac_Guy

The name doesn't fit, but I'll use it to point people to where I got the idea for the yeast + nutrient combo.

Just a small post about my first attempt at a BOMM-style cider/apple wine. I, like most of you, love Ed's apfelwein, but I have got to the point where I would rather let it sit for six months or more due to its "hoochiness". That's too long! So I read up on the BOMM. The acronym eludes me...

That's just what I've found to be roughly the best for carb'ing it. I guess it'd be a CO2 level of around 3.4-3.5 I believe. Works great for me.

Hi everyone, this has been an ongoing drunken test to find a way to bottle a lowly-sweet, but not dry, cider that I can bottle since I haven't moved up to kegging. Sadly this has yet to be achieved for me with just cider, sugar, and yeast, BUT I've tuned this to a good recipe that isn't as...

What was your starting gravity on this beast? Sounds interesting to say the least. What yeast are you using? I'm guessing the Wiehenstephaner?

Just made this stuff. Ended up using caramel 60L in place of crystal and williamette (4.7% AA). Pitched rehydrated Notty last night. took about 24 hours for any signs of activity to be seen Sitting btwn 60-62 degrees right now. Can't wait for this stuff. Should be drinkable mid-, to late-, April.

Drinking the last bottle now. It's smooth, but not spectacular in anyway. Again, I think it needs carb'ed, but maybe that's just me. If I make this again I'll dial down the booze and play from there.

Wow that's some balls right there. I hope you do too.

Mine came out a little hazy, but I didn't use fining agents like others are talking about doing. I can't remember but I'm pretty sure I used approx two kilos of honey and I think the recipe calls for five pounds, so maybe that's why mine was more quaffable sooner. I can honestly say this stuff...

I've made this more than a few times and whenever I see more standalone carbonation than normal I just add 2/3c priming sugar instead of the 3/4c recommended. Never had a problem. Just stir your sugar in for at least five minutes and you'll be fine. Cheers! Sent from my iPad using Home Brew

I have one bottle left from when I made this a year ago. It's good chilled when uncarbed, but when I make this again I will definitely try to bottle condition it. Sent from my iPad using Home Brew

My first White Labs vial exploded on me and I learned from it. You'll be fine.

How did the brew day go? I'm also thinking about trying my hand at a wheat wine and I think a belgian-esque one like this would be great!

If I had the choice I would make the switch to kegging and never look back... I just don't want to bite that financial bullet. Maybe in a few more years... With kegging you get the added bonus of force carbing where your beer is drinkable faster than the 2-3 week wait we must endure with...

I know the YouTube series 'Chop & Brew' did an episode titled Aletoberfest. Might want to give that one a search.