Search results

If you have racked 6 times in 4 months, you may want to rack less often. I'd rack once in about 10 days or when the bubbling has slowed to near stop, then maybe again in a couple months when sediment deposition has stabilized (not increasing), then quite possibly to bottles a couple months...

I've used red star champagne, not Pasteur, and loved it. If you are unsure, make a little starter in some orange juice and give it a couple hours at room temp to give it a running start, then dump it in. You will not even taste the OJ and you'll get some much needed acidity from it.

Forgot to mention, I did a blueberry mead (hand crushed the blueberries) and at 6-8 months it was dynamite! Blueberries gave a nice rose color and crushing them added a tannic wine-like finish. Of note though, you really should add acid to your mead. Just get an acid blend at your brew store...

I have made a few meads, and here are my thoughts. Champagne is a home run, fast/reliable and you won't have to worry about shutdown if it's too strong. Aging...4 months MAY be enough. Mead I have made has not been good at 3 months...you cam drink it but the fermeted honey taste overpowers it...

I just bottled my first gallon of my first braggot (have one other gallon still in secondary). This thing had a nice fine carbonation and crazy nice head already. For the record there has been no bubbling for a week and it is 2.5 weeks old. I was thinking of bottle carbonating the other gallon...

In the batch I just did I used about .6oz of torrified wheat for 3 gallons (recipe called for 1oz/5gal) and it could have used more as my head was a little weak. I'll go for closer to 1oz if I do another 3 gallon batch.

I had been reading a bit about GBP, sounds very interesting. Anyone have experience with it and a reliable source??

I just tried my 3 week old and it tastes TOTALLY different from 2 wks. The harsh hop finish at 2 wks is nearly gone. Also, the apple taste has intensified, as has the tartness for some reason. I am very surprised at how quickly this taste has evolved. There was little to no apple in it at two...

I'm new to the forum, relatively new to ciders, not new to brewing. My query, has anyone had good success with a cider using an adjunct flavoring.....citrus (orange,lemon) or possibly caramel, maybe cinnamon...this are some compatible ones that come to my mind. When I'm thinking of orange for...

I just read Brandon O's recipe and I have something vert similar, about 3 wks old in bottles now. It's a very easy brew, and his comment is dead on about going easy on the hops. I used a 4% AA hop (about .5oz for about 45min) and I wish the hop flavor was a bit less pronounced, but it's still...

My poor mans aeration was to get a plastic rod (maybe like a stake for a garden plant) that would fit in my drill chuck, heat the end in boiling water then shape it into a paddle (flatten it). I would chuck it to my drill and run that thing at full speed whipping around in the container.

You would be wise to get the hydrometer. I tried an apfelwine without one, followed a recipe, and ended up with something that finished sweet and strong as HELL. It was revolting. It was a waste of my money for the components and time. I bought a hydrometer that week lol.