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Depends on how you made it. I would do a weisse by souring the wort with lacto from yoghurt or something for a couple of days until it was as sour as I wanted it, then pasteurise it with campden, wait 24 hours and pitch your yeast. If that's the way you did it, then I would just rack into your...

Has anybody captured any wild yeasts (perhaps S. ellipsoideus) that are capable of fermenting high gravity musts/worts while still producing a decent drink? I ask because I recently put my wild yeast farm into a potentially 11% cider must and it didn't do anything. I had previously managed to...

No, it will probably stay around about the same, if a teensy bit lower. Pineapple and lemon juice probably has a lower gravity than 1.060 (your hydrometer reading), while still increasing the water content, but since there's only 5 lemons and a pineapple in a 5 gal batch, it will only make a...

Sounds legit.

I scooped up five blobs of yeast and put each into jars of 1:10 wort, shook like a mofo and will check on them tomorrow morning.

Attached is an image I took from my iPad. Ingredients: 25mL dry wheat malt extract 250mL water 30mL gelatin and around about 4 days. Check yours each day for fast-breeding colonies, if that's a feature you're selecting for.

Made and streaked two plates with my big wild yeast culture a few days ago. 25mL dry wheat malt extract 250mL water 30mL gelatin 15mL honey 0.5mL yeast nutrient 250mL water 30mL gelatin The honey one became a goopy mountainous mess that I didn't feel like trying to isolate anything from, but...

Looks very nice. Did you taste it? How long did you cook the honey for, how much nutrient did you use and what yeast did you use?

All of those things. I think a barbecue sauce made with caramelised honey, apple cider vinegar, and slowroasted tomatoes would be fantastic.

Let us know how it goes. Sounds fantastic.

Bump. I know you've been posting elsewhere, Dave. ;)

D: You dumped wine JUST because it was hazy. Wow. I would've just drunk it from stoneware or something.

The problem with cold steeping lies in the comparative subtleness of the final product. I imagine the sweet caramel flavour of Bochet would be very strong, so the intensity and astringency of hot steeping would probably not go astray at all. Not to mention, it's a lot quicker and requires a lot...

Still beating around the bush getting this started. I'm thinking of doing a 1 gal (actually 5litres) batch with a small amount of roasted barley (still no idea how much), some roasted nuts (maybe pecans, almonds or pine nuts) and perhaps some ginger. I am willing to sacrifice the nuts if you...

I've never tried a saison, but if that's what it tastes like, it sounds like I need to get my hands on a bottle!

Yes. This is a good idea because the small amount of resulting fermentation (unless somehow you got ALL the yeast out) will force any oxygen out and replace it with carbon dioxide. Make sure you use an airlock.

Like a "grain apfelwein"? Could be interesting. It's be a similar idea, since you're dissolving extra fermentables into the juice before pouring it into the fermenter. I am coincidentally planning on doing a "grappleblack cider" with grape juice, apple/blackcurrant juice, and...

Thanks for your reply guys. Instead of mashing enough grain for barleywine in the apple juice, I would simply do a regular "very high" OG barleywine mash then dilute it to a "high" OG with juice or concentrate. I could do that side by side with a apple juice mash, then balance the OGs with...

Watermelon is a pretty damn subtle flavour, though. I imagine even a small amount of heat would blow out anything you could taste to begin with. I think it would be interesting to try 2 side-by-side batches where you a) mash with water as normal then add concentrated juice, and b) mash using...

I was thinking of doing a apple barleywine or something along those lines. I can't see how different hot apple juice would be from water, except for pH. If I made changes to the schedule to lower pH or to cause the pH to not be risen, would it work? I would just make the cider and barleywine...