Search results

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

  1. TVarmy

    Spring is upon us...

    I'm thinking I'll make a blueberry wine once they come in season. Jersey grows great blueberries.
  2. TVarmy

    Good Hard lemonade

    Does Montrachet yeast work well? I seem to remember it hates the acidic environment and gets stressed and puts off sulfur, but would yeast nutrient counteract this?
  3. TVarmy

    Man, I love Apfelwein

    5 gallons. On the wiki, it said 7.5 oz made for a good carbonation. I'm a bit squeemish about bottle bombs, though, so unless I get near unanimous advice to go for it, I'll just go with 3/4 cup, as with beer.
  4. TVarmy

    Man, I love Apfelwein

    I'm going to prime with 1 1/8 c (7.5 oz by my math) of priming sugar to get champagne-like carbonation. Does this sound right?
  5. TVarmy

    Hard Cucumber Lemonade?

    Good point, CandleWine. Maybe I could add the (sanitized) cucumber juice with the potassium sorbate? Although even a plain batch would be great, so I might do that instead.
  6. TVarmy

    Hard Cucumber Lemonade?

    I've had lemonades made with cucumbers before, and I like the neat refreshing effect the cucumber flavor adds. Plus, the green color is interesting, and it makes this homebrew project something that can't be bought from store shelves. Has anyone tried making a hard lemonade with cucumbers...
  7. TVarmy

    Man, I love Apfelwein

    I asked this in its own thread but I guess it might be more apt to be seen here:
  8. TVarmy

    Apfelwein has been at 1.008 for two week: slow, stuck or done?

    The SG of my apfelwein has been 1.008 for about two weeks. I made it with two pounds light brown sugar, so I know part of the sugar is molasses, and hence unfermentable. Is it more likely that it has a stuck fermentation, or that it is done? It's been five weeks since I started. I used...
  9. TVarmy

    Using a Kitchen Aid to crush grapes

    Bombo: I've been eying one myself, and it also needs the food grinder attachment, so it's not a cheap addon if you don't have that. However, it's basically a motorized foodmill. I considered buying one while I was canning durring the apple season, but held off because I felt like I'd be buying...
  10. TVarmy

    Brown Sugar Apfelwein Final Gravity Question

    Hi, I am fermenting a 5 gal carboy of apfelwein, and I used approximately 2 pounds of light brown sugar, for an OG of 1.086 (IIRC). Lately, the gravity is 1.010 to 1.009 over the past four days (It seems to be between 10 and 9 and I'm not sure if I'm so great at reading the hydrometer). The...
  11. TVarmy

    Man, I love Apfelwein

    I don't want to drive all the way back to the homebrew store to pick up priming sugar/dextrose. Can I substitute cane sugar? If so, how much? Or can I use dextrose from a vitamin/health food store?
  12. TVarmy

    Man, I love Apfelwein

    Re: Carbing in the bottles the juice came in: I would not do this. From what I've read, the weakest part of bottles is the seams on the edges. If you look carefully at a soda bottle, you'll see it doesn't have seems. I get the feeling these would split at the seams. Just buy some Pepsi, and...
  13. TVarmy

    How many gallons of EdWort's Apfelwein have been made?

    Plus five made with light brown sugar instead of corn sugar. 15967 total
  14. TVarmy

    Man, I love Apfelwein

    I notice that you say to age it for 3 months in the carboy if you can. I'd like to free up the carboy a bit sooner. Is there a significant difference if you prime and bottle it sooner? Also, do people here prefer it flat or sparkling?