Search results

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

  1. S

    Tangerine Mead

    Has anyone had experience making Tangerine/citrus meads? I have a tree full of tangerines in the backyard that will be ripe in about a month. I have no idea what kind they are but we eat them every year. They are very sweet and fairly tart. How many tangerines per gallon? How much zest should i...
  2. S

    JAOM Fermentation Question

    I have a JAOM that's been going for the past 3 months.... Any reason why it hasn't cleared by this point? I still see bubbles. A few weeks ago i added a small amount of yeast nutrient to speed it up, but it still hasn't cleared. Any ideas?
  3. S

    Brewing with Wormwood

    This has to be one of the worst ideas i've ever heard of. Salvia Divinorum has an awful taste. It doesn't really taste like anything... just a "leaf" taste to it. Also, the main chemicals in Salvia can't be absorbed when ingested. Thirdly, alcohol and any other drugs is generally a bad idea...
  4. S

    Cider slow to start - is that normal?

    I pitched my cider Friday night and it was not until Monday afternoon that I saw any air lock activity. If you have the time... you might want to repitch with another yeast? Good luck
  5. S

    Aging Temp

    Can anyone tell me what temperature I should be aging my mead at? If possible I would like to get it out of the cool room it's in and put it in the back of the house where it's a bit hotter. What's the optimal temperature? Also... what would happen if I were to age it in the fridge? Thanks
  6. S

    Results from juice, yeast and sugar experiments

    Thank you very much! I am curious about using the lager yeast. How do you think lagering the cider would turn out? I know I've read that using a hefeweizen yeast turns out very well. Do you have any experience with this yeast?
  7. S

    Cider with bread yeast

    I'd have to agree... Don't use the bread yeast, it's simply not good! I tried it a few months ago out of boredom and it ended up horribly sour and left no apple flavor. Save your apple juice!
  8. S

    50 gallons of Hard Cider in a barrel

    Wow! I'd love to see a picture of that. I don't have any experience with wild yeast so I don't know how reliable they are, but if something were to go wrong I'd hate for you to lose 50 gallons of cider. I'd say you should drop in a few campden tablets and use prepared yeast. Let us know how it...
  9. S

    Sour Apple Cider

    Well I made this from plain apple juice. I'll take a sample and mix it with a tiny bit of sodium bicarbonate and see what happens. I'll let it age and I'll keep you updated! Thank you for all of your advice.
  10. S

    Sour Apple Cider

    I don't own a hydrometer. This was the first apple cider I made and I figured 1 cinnamon stick and 1 clove per gallon wouldn't be too much. I don't know how good of quality the cloves and cinnamon were. I bought a bag of 8 or so cinnamon sticks from a hispanic market for about a dollar and the...
  11. S

    Sour Apple Cider

    I didn't mean I don't want to sweeten it, I only mean that I'd rather find a better solution is all. I'd rather try to combat it directly by adding sodium bicarbonate or something. I'm hoping to not just mask the flavor with splenda or something. I appreciate all your help. I'm going to let it...
  12. S

    Sour Apple Cider

    No, it's definitely sour. It tastes like a lemon or warhead candy or something. I would think that there was a lot of spice but that was my goal. But when I took a sample while i was racking it, it was simply not "spiced," unless the sourness simply takes over the spices. It's not dry like a...
  13. S

    Sour Apple Cider

    So to follow up on the holiday cider I made is sour. I'm thinking it was the apple pie filling that I uses: 10 Cans Apple Juice Concentrate (5 gallons worth) 5 cinnamon sticks 6 cloves 2 oranges (zest only) 1 30oz can of easy pumpkin pie mix (pre-spiced pumpkin) 1 16oz can of apple pie...
  14. S

    A different type of fruit

    I just brewed up a cider with apple juice concentrate, honey, orange peel, cinnamon and clove, pre-spiced pumpkin pie mix and spiced apple pie mix. I haven't tasted it yet, but it smells delicious. I think it's an easy way to add a lot of flavor. Go for it!
  15. S

    Holiday Cider

    I haven't made this but if the smell from the airlock is any indicator, it will be very tasty. I used the larger size apple juice concentrate cans, not the standard size. It takes 2 cans to make a standard gallon of apple juice. Sorry for the misunderstanding.
  16. S

    Holiday Cider

    Just made a 5 gallon batch of Holiday Apple Cider: 10 Cans Apple Juice Concentrate (5 gallons worth) 5 cinnamon sticks 6 cloves 2 oranges (zest only) 1 30oz can of easy pumpkin pie mix (pre-spiced pumpkin) 1 16oz can of apple pie mix 1/4 pound of honey Made with sweet mead yeast. Pitched the...
  17. S

    Use Extract Without Boiling

    Adding a pound of ultra light malt extract or two to a 5 gallon batch will make a malt beverage like Mike's hard lemonade. It'll contribute to the mouth feel
  18. S

    Holiday Cider

    Does anyone have a recipe for a 'holiday' cider? I'm hoping to make it soon and let it age until around Christmas time. I'm thinking apple juice concentrate, cinnamon, clove, mulling spices, that type of thing... Any ideas/suggestions/recipes?
  19. S

    Anyone have recipes for pears?

    Is there a recipe you can share with the rest of us?
  20. S

    apfelwein question

    Sucrose can be broken down into glucose if it's boiled. Boil 3/4 cup of regular sugar for a five gallon batch in some water for a few minutes and add to the bottling bucket