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  1. SmithRiverCider

    I forgot to add a campden tablet

    Maybe add when you rack to secondary. I have had bad luck making plum wine with no sulfites. Ended up with a gnarly pellicle and tasting like vomit! Had to dump the whole batch.
  2. SmithRiverCider

    Just started Blackberry Wine and I already potentially messed up by almost doubling the amount of fruit the recipe called for -- Help!

    I wouldn't worry too much, I use 6 lbs of blackberries per gallon of wine when I make blackberry wine and it comes out great. I still add citric acid as well. Full bodied, tart, and dry. It sounds like you have a solid recipe.
  3. SmithRiverCider

    Pressing plums with a wine press?

    Yeah, I've always had good luck leaving the skins on in the past. If it ain't broke don't fix it I guess. I worked in a professional kitchen for many years so I'm no stranger to tedious repetitive tasks. And yes being buzzed definitely helps lol. That being said I strive to work smarter not...
  4. SmithRiverCider

    Pressing plums with a wine press?

    I'm looking for an "easy way" so no I won't be blanching or de-pitting. Way too many plums for that. I ended up opting for my usual method rather than trying something new. I smash them gently by hand in the primary and ferment them on the skins and pits. After a few days, when the krausen dies...
  5. SmithRiverCider

    Pressing plums with a wine press?

    The best argument I've found against this is that if the pits crack they can be very bitter/have harmful compounds. I'm skeptical that my little press would be able to apply that kind of pressure though. I had no problem germinating apple and pear seeds that were pressed in last year's cider.
  6. SmithRiverCider

    Pressing plums with a wine press?

    Has anyone tried this? In the past I've fermented them on the skins before straining and racking. This year I was thinking of just throwing them in the press, discarding the skins and pits, and fermenting in a carboy. I have a 25 litre ratchet press. Any reason not to try this?
  7. SmithRiverCider

    Pear Brandy

    I'll give it a try. It was really bad though, I've never had one quite so effected.
  8. SmithRiverCider

    Pear Brandy

    Hi all, I made some Perry last fall that got the rhinofarts something fierce. I currently have 5 gallons sitting in the garage and was wondering would running it through a small copper still (1.5litres) remove the hydrogen sulfide or would I just get farty brandy? It would be my first attempt at...
  9. SmithRiverCider

    2 day primary??!!?

    I made a stout once that had a 3 day primary. Turned out just fine.
  10. SmithRiverCider

    Asian perry?

    Well I just racked it and tried a sample. Very light and refreshing with a little earthiness... and a bit of sulphur as well unfortunately. I noticed the smell a couple days into the fermentation and added some yeast nutrient but it must have been too late. Should I just wait and hope it...
  11. SmithRiverCider

    Asian perry?

    Awesome that's encouraging! I have another batch I did earlier this fall that was about 60% pear and 40% apple that came out pretty good. The pears definitely took some of the bite out of the apple and they added a little sweetness as well (sorbitol)
  12. SmithRiverCider

    Asian perry?

    That makes sense with the sorbitol in the pears. Mine has a similar blend to Nashi's Chojuro perry though, I wish I lived close enough to try it! I guess really I was just worried about it being bland or not acidic enough.
  13. SmithRiverCider

    Asian perry?

    Anybody ever done a 100% asian pear cider? I currently have 5.5 gallons in primary and am curious what the finished cider will be like.
  14. SmithRiverCider

    How many gallons of cider 2019?

    17 gallons started this fall. 9 gallons of asian perry and 8 gallons of apple cider from mine and my neighbors trees. 1631+17= 1648
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