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Yes, this is the only time I buy my fruit at the health food store

Well it is St. Patrick's Day, so I had a Guiness or 2, and added some to the braising liquid when cooking the corned beef. Wife doesn't like Guiness, so she had one of my Irish Reds.

If you bottle....... With the Orange Moon version of my Fruit Moon series, when I boil up my priming sugar, I add some fresh orange zest and crushed coriander, just to punch up the flavor. By the way- a hint someone gave me. Use a vegetable peeler to get the zest without any pith.

I can't answer as to whether this will be drinkable, although I'll bet eventually someone will chime in who knows. But mold prevention on fruit is one reason for daily punching the cap down- ie. submerging the fruit and making sure it stays below liquid level.

1060 +5.5G Valentines Irish Red =1065.5

Are you sure there's no sorbate or benzoate added to the juice? That would definitely slow things down.

You could try cold steeping vs. hot steeping and see if there is a flavor difference. I did this once with a hibiscus tea once. Decided I liked the hot steep better, so I hot steeped 3 or 4 bags (for a 1 gallon prickly pear mead) and then added the resulting liquid. Result was a beautiful boost...

Amen brother (or sister)!

Yep, got to say if this is a recommendation from the recipe then I have to wonder about other recommendations. Mead is never ready to bottle in 2 weeks. Primary fermentation may be done by then, but there is a lot of settling, degassing and maturation left to be done. Mine are ready to bottle in...

Depending on the yeast strain used, the amount of nutrients available, and the fermentation temp, fermentation can be finished in a week or so. But, that doesn't mean the result will taste good. That initial hot and heavy fermentation can (and usually does) produce byproducts that the yeast need...

Well, a lot of answers came in since last night. Brink- just for fun I ran the recipe through Brewsmith. With the grainbill alone, the recipe is set for an OG of 1.044 yielding an ABV of 4.2% with WY1728. Add the 2 lb. of lactose and the OG jumps up to 1.058, but since lactose is nonfermentable...

Ok, a little more seriously, 1 week wine is no where near finished. It won't hurt you, but it'll taste like poop. Let him drink it if all he wants is to get smashed. Have a taste, then drink some good stuff.

Some friend

I've used WY1728 multiple times for Scottish ales, Wee Heavies, Irish Reds, Porters, and Stout. For me, that yeast is a total beast- heavy , quick fermentation, leaving a FG of around 1.005. Something is not right. So, it might help us track it down if you provide some details of your process...

I love the discussion so far, and the explanation from Martin. But I have a simple answer for the OP: I boil longer than my standard 60 minutes, occasionally, because my volume is not where I want it to be. Boil-off volume varies sometimes.

If you mix the pils (Lovibond1-2) and Munich (Lovibond10) equally, then you should get an equivalent of Vienna.

Call me obsessed. I did the next best thing- looked up sourdough on Wikipedia. Surprise- wheat flour contains some amylase. But not a lot which is why malted grains are preferable for beer. Lactobacillus also can ferment starch into sugar a bit. A bit. Not enough for a decent amount of sugar to...

Shoot. I swear there was a section on bread baking. Can't find it now. So, next hope is that others can pipe in and either confirm or deny my thoughts.

I believe the problem, is that when we make bread, either with plain yeast, or with a mixed sourdough starter, we are not fermenting the dough. The yeast converts the small amount of sugar present into CO2(and a very little alcohol). You need to provide enzymes from malt to convert the starch if...

My winter series of lagers start off with a Vienna with an OG of around 1.055. When that is finished and I rack it for lagering, I save the slurry- usually wind up with 3 qt. mason jars stored in the fridge. I pitch one of those jars to my Marzen with an OG of 1.060-1.065 and the remaining 2...