Recent content by sancupanza

Had some unused date molasses was wondering what to do with, so decided to give it this try: 6.5kg date molasses (75-80 brix) diluted with 13 litres of lemon/ginger water. 7.5 litres of lemon/raisin semi-wine. 4 litres of slurry from previous ale batch. No additional sugar. Some dry hops in the...

Well, just tasted the uncarbonated beer accumulated on top of the 2 litre slurry in the fridge, it tastes like redbull vodka 😃😂 Taste is not bad, actually pretty good but too strong..

Ok, here’s an amusing story about my first batch.. Don’t know where the idea came from but I decided to go for a REAL whole grain (plus some sugar) batch and bought 10kg of unmalted barley. Malted the barley (drying and kilning part most difficult) and crashed it with a food processor...

18% was just based on two hydrometer readings, maybe it’s lower than that, anything above 12% is pretty much already :) I just repeated a slightly different recipe this time, keeping the sugar a bit lower :) 1.7 kg LME (spilled 100ml 😃) 1 kg Melanoidin 0,5 kg wheat 1,25kg oats 0,5kg dark...

Just a simple hydrometer reading. The wort was 1050 from the whole grains, plus LME, candy sugar, and the white sugar bomb for a total volume of 25 litres before pitching. The slurry more than doubled in volume giving me 4.5 litres of slurry at the end. 👍

I usually enjoy dubbels, tripels, and quadrupels but this one will be something special I guess :)

Not sure, the vendor just said it’s Belgian tripel style yeast with up to 9% tolerance but considering they are all Saccharomyces derivatives, they can go beyond that and apparently 15%+. In my case, it was a 2 litre starter from the previous batch. I see that there are beers 60%+ on the market.

Exactly, just divide the difference by 7.5 plus 0,5-0,7% due to sugar priming. Well, I read 10 grams per litre somewhere and followed it.

There was no observable infection but who knows. I think it was due to the amylase I used during and after mashing. Well, the mistake was putting too much sugar at the beginning. I didn’t want to dilute it with water not wanting to lose the body and also thinking that if fermentation stalls...

Well, 1.8 kg LME (base malt) 1 kg caramel Munich 0.5 kg wheat malt 1.5 kg oats 0.5 kg dark candy sugar 5kg white sugar (the mistake :)) 3 grams alpha amylase Some dry hops Yeast: Generic NEIPA no33 from Belgium (2 litre liquid from the previous batch). Result: 23 litres finished clear...

Hi all, I think I fermented a batch to be around 18% ABV by mistake.. It was a mix of whole grain, liquid malt, candy sugar, and white sugar; no boil, cold hopped batch. Bottle carbonated with 10-12 gr/litre cane sugar. Initial gravity was 1130 and final gravity is 998 (effect of extra alpha...

Thanks guys! Experienced with sulfates and long story short will only use them for flat wines.. Anyway, I don’t have three months :) So bottled them up after 7 days at 1010 (no additional sugars) in plastic bottles with tight caps and they have already been inflated :) Will wait few weeks and...

Hi guys, Just in process of fermenting my fruit wine: 12 l pinapple 12 l orange 3 l apple 1 l very very dark tea 1 kg white sugar 0,5 kg cane sugar 0,8 kg flower honey 0,65 kg apple concentrate Wine yeast with 17% tolerance No pectolase or anything else All %100 packaged juices, fermentation...

Thanks for the info and your advice, it was a great learning experience indeed. I did almost everything wrong after boiling the batch 😃 The funny thing is, when I primed the batch before bottling, it was sweet but after a week it’s sweetness has decreased, so I guess the yeast are still...

Well, they were not plain white btw, more grayish let’s say, 3-5mm wide, 3 dimensional (not flat), floating but very easily submerging things.. Guess a simple filtration would have worked instead of metabilsulfites, which I’m hoping to never use again since I cannot force carbonate. My...