When I started doing lagers I wasn't set up with any kind of temperature control so after my primary fermentation was done I would lager it in a tall cooler filled with water and I kept switching out some ice jugs each day. It kept the temp really steady at about F36° It was a little more work...
I just bottled this today. I know, it's a little late, but I will drink a bottle of it before the end of May. Lol The color is clear and beautiful after 6 weeks of lagering. And the sample tasted really good. I can't wait for it to carb up. :-)
Thank you for the recipe! :-D
6 gallons of strong bock in the primary.
6 gallons of hard cider in the secondary.
5 gallons of blueberry port that's been aging since July.
And a gallon of onion wine I'm making for cooking. :-)
On thanksgiving I bottled a cervaza with serano and habanero peppers. And last night o brewed a strong english bock. Not quite strong enough for it to be a dopplebock. I'm hopping that one will be ready for some ice fishing in January. :-) happy thanksgiving everyone.
I've been making hard cider for a couple years now and with the exception of my first batch they've all turned out great. Even the first batch was quite good after it aged about a year.
I've always fermented until dry and then used truvia to sweeten and corn sugar to bottle condition for...
And then I diluted it with about a half gallon of water. I added a little more sugar and pitched a pack of lavlin ec-1118. I put it in a dark corner of my kitchen where it was a little warmer ( 65 degrees or so). And let it sit for a couple days. Yeast took off. Then I added it back to the main...
I had the same problem with my 5 gallon batch this year and I couldn't figure out what went wrong. I talked to a few local experts and this is what I tried.
I siphoned a half gallon into a clean glass gallon carboy