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I took about one gallon (7# 4oz) out of the 5 gallon fermenter, and put it into a new, clean and sanitized gallon water jug, and put it in the freezer. This will be thawed and used as a concentrated apple/sugar source to backsweeten this cider once the fermentation has finished. So I started...

It was the club cider buy/pickup day on Saturday. Batch 1 will be distilled into Apple Brandy. 5 gallons of fresh pressed cider @1.048, mixed with 1 gallon of Centennial Crabapple cider, I pressed from frozen crabapples, @1.072. This gave me a SG of 1.052. I am using a packet of the SafCider...

I am thinking the apple puree would be similar to apple sauce. I have not made cider with anything like this, but I have made apple wine where I ground the apples into a thick mass. Then added pectic enzyme, sugar and campden tabs. after 24 to 48 hours, THEN add yeast and monitor the "cap" of...

Nice accessory !!!

So I finally got around to checking on this. Unfortunately it stalled after the last maple syrup addition. It was about 1.050 prior to adding the last pint of maple syrup. It didn't move in weeks, and the gravity was back up to 1.090. :( I had the yeast cake off an experiment. So I decided to...

Years ago I bought a Vienna lager kit with plans to do a jalapeno beer. I was trying to make a chili beer, that I had many years ago. At the time, I was growing jalapeno peppers, and planned my brew day around harvesting the peppers. I was picking them when they were small enough to fit in a...

Time to update some things. This would be a great start.

Hello again !! Time for an update ...... I adjusted the grainbill just a bit by lowering the 2-row down to 16 pounds. The rest stayed the same. My hops changed slightly too. Dropped the 1oz. Columbus for 1oz. Simcoe CryoHops. Got these at Homebrew Con in Portland, OR. So I split the grains...

I put 10 pounds of peaches in the secondary of a 3 gallon batch, and there is hardly any peach flavor there. I went high gravity to stall out the yeast, and still have some residual sweetness. I gave my fresh peaches a starsan bath, then sliced them and put them in the freezer for a couple...

The CO2 will most likely be OK. The problem will be getting it refilled. I have three 20# tanks that are stamped "CCE". Coca Cola Enterprises. There was legal litigation preventing anyone from re-filling them. Something along the lines that they were stolen, or some other gigantic company BS...

I am hoping for 22 to 25%. Yeast population and health will be the only issues.

Thanks Doug. I have never used the "alternative" option in the calculator. I have tweeked my efficiency, and have been getting very high numbers (90%) lately, on several consecutive batches. With that in mind, I keep adjusting my malt content. As I don't want to be way over the top on the...

Yup, I have some really good homemade syrup too !!!

Invertalon, I am trying for more hop flavor and aroma, as well as more bitterness. My last one was very much lacking in all aspects of the hops. The strange assortment of hops is because I want to use what I already have in the freezer. I also have pure O2 and will definitely use that. Thanks...

I don't have the yeasts yet. I am planning on brewing the end of July. SWMBO is out of town for a week. :ban: I will look into that dry Belgian. Suggestions on any others that might work ? I could pick up a distillers turbo yeast. My last one stalled at 1.090 for 2 years. I then brewed a 2...

So I have decided to try and brew another super high gravity beer. Still in the planning stage but having some issues with the IBU's. More on that in a bit. The recipe ..... 20# 2-row malt 5# 6-row malt 2# Crystal 60*L 2# Munich malt 10*L 2# Smoked Malt 2# Maple Syrup - added during...

If you are planning on force carbing, then why not bulk pasteurize ? I have done it with ciders. Gently rack into your boiling pot and bring it up to the pasteurization temp. you could then just rack it warm right into your keg, attach your c02 and refrigerate. From Papper's thread: Here's...

Peter, That is pretty darn close. Here is the calculator I always use ... http://winemaking.jackkeller.net/blending.asp. Using the 2nd equation. For your calculations at 15.75%, using 100 proof (50% abv) neutral spirits, 32 ounces of your wine blended with 8 ounces of 100 proof neutral spirits...

Yes, it is fairly sweet. But that is what you are looking for in a dessert wine. I usually get the 190 proof Everclear. But have found a cheaper one too. You could also use the 151 proof, you just need to make the proper adjustments in the Pearson square formula. I use the one on Jack Keller's...

I have made fortified wines in the past. I like your idea of doing it with mead. I would do it the same way as a wine. basically it is a wine anyway. Start the fermentation, with your SNA, but maybe not as much. Watch your gravity. When it gets to 1.020 - 1.025, use the Pearson square to figure...