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  1. T

    porter recipe

    First time doing a porter, I'm brewing in S Korea so is hard to get almost everything. Any thoughts on this recipe? 1 gallon batch 1/4lb caramunich2 1/2lb carafa2 Light dry malt extract Galena hops 11% 1/3 Oz for 15mins White labs Irish ale yeast Lactose 1.6Oz Thanks for any...
  2. T

    Making a recipe

    Normally grain, malt, hops and water I'm just going to cut out the malt and replace it with something like corn syrup I only make 1 gallon of unusual experiments...
  3. T

    Making a recipe

    i'm thinking of a new project recipe--If I were to make 1 gallon of beer, and choose to not use malt \, what kind of sugar should I use? Corn syrup, plain sugar? Lets say i do use corn syrup, about how much would you reccomend for 1 gallon? I hope you can help me
  4. T

    priming sugar

    How much sugar should I put into a 1 gallon batch of apple cider, when bottling to ensure carbonation, but not explosion? What factors should I be concerned about? any advice you can give will be appreciated
  5. T

    sediment

    I meant that when I bottled, it was clear, and now (since bottling) I have large chucks of "stuff" in my cider maybe 300% more tha when bottled
  6. T

    sediment

    I have had this cider in wine bottles (still) and the amount of sediment has inceased...is that natural, or is my brew infected with something??
  7. T

    Finally, hopped cider

    I have just put into primary my squeezed apple juice and hops, 1 oz of Fuggle, boiled for 15 mins in 3 cups of water. I pitched ale yeast last night and it bubbling away very happily...I gave it a whiff yesterday and it is kinda weird--have no idea what it will be like when yeast has done its...
  8. T

    Cider Kits...?

    I bought my kit all on internet, at http://www.leeners.com/ I had to add some things to the small kit, but they have everything you'd need, and I got all for less than $50 not the only place of course
  9. T

    Tonight I will try my first

    Singular exprience....a bit yeasty, strange color tastes just like an other wine (this is a 13% still) drinkable, but i'd better wait more--next batch, rack better
  10. T

    Tonight I will try my first

    Today I will open my first bottle and test out my "apple wine" I bottled 4 weeks ago, so probably not ready yet but.....cant wait any more I'll tell you how it went tomorrow--hopefully slightly hung-over hehe
  11. T

    Bad News

    well, i had a bubble free ferment, gas escaped before reaching airlock, and when I siphoned it yesterday, it smells like eggs--which I'm guessing is a "game over" any thoughts on that, is it fixable (probably not)
  12. T

    berry cider

    my recipe book says still or sparkling is ok, so you carbonate if you'd like--i would add campden to juice 24 hours before pitching yeast what do you guys think about that? im not an expert--just my personal opinion
  13. T

    berry cider

    yes, you're right, maybe replace the water with apple juice and reduce the sugar to 1 cup? or no sugar at all--depending on your ABV goal
  14. T

    berry cider

    from the recipe book for raspberry and blackberry recipe is same, except 4 lb blackberris or 3 lbs raspberries then 7 pts water 2 1/ lb sugar 1/2 tsp acid blend 1/2 tsp pectic enzyme 1 tsp yeast nutrient 1 pkg winie yeast starting SG 1.090-95 not mine, from a bbook--hope it helps
  15. T

    berry cider

    what kind of berries do you want to use? i have a book full of recipes
  16. T

    Bad News

    I was trying to get my buddy infected with the hombrew bug, so I walked him through everything, go him a set (purchased here in S Korea) and we squeezed the crap out of 11 giant Asian Pears for quite some time... Turns out the lid was not an airtight screw cap--i noticed that 24 after campden...
  17. T

    New recipe idea

    I put that in the fridge for about 4 days, racked off the sediment, added another cup of brown sugar, let that set in fridge for another 3 days and now warming to room temp--to make sure all yeast dead this was a troublesome one still curous how my ale yeast made it to 11% is that normal, any...
  18. T

    New recipe idea

    Update--racked to seondary today--hydrometer reading of .996 which gives me more than 11% ABV :confused: I thougth my ale yeast would stop before 11% So I have added 1 and 1/4 cup brown sugar and I am hoping the yeast is not hungry still (added campden just to send a hint)
  19. T

    Ingredients for cider

    I bet you could use your juicer--i use a combination blender and straining bag--and with that it takes me about 30 mins to squeeze out a gallon--juicer would probably save you from tiny fruit pieces and may be faster (less hand juice contact anyway)
  20. T

    Ingredients for cider

    My kit came with : pectic enzyme, yeast nutrient, wine tannin, and an acid blend (powder) I have found lots of recipes with all of these chemicals--not sure if you mean chemical ingredients can always add other fruit flavors, spices, different sugars, syrups etc to add/change flavor--amount...
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