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  1. R

    Topping off

    I have several followup questions about this. I have a cyser going right now in a 5 gal carboy. It has a volume of about 4.5 gallons and should finish up at around 14.5% abv. I intended to rack to another 5 gal carboy when the primary is finished (just about there) and let it age for several...
  2. R

    Meads with very high initial gravity - a question

    Great stuff. Thanks for the feeback everyone.
  3. R

    Meads with very high initial gravity - a question

    What yeast did you use? Did you have to babysit it or did it pitch-and-go?
  4. R

    Meads with very high initial gravity - a question

    Yes very good. This is exactly the sort of think I am considering. But a few questions: Why did you use superstart and not a wine yeast? Does superstart have any weird flavors that might be bad if not distilling? What does the Potassium BiCarb do? Did yeast hulls go into the original...
  5. R

    Meads with very high initial gravity - a question

    You are undoubtedly correct. But then its not meant to taste like port. I am thinking the high abv and high sugar content will make a similar styled but very different drink. And something that might give the long aging curve like vintage ports.
  6. R

    Meads with very high initial gravity - a question

    I don't believe it is possible to get 1.22 initial gravity (over 49 brix!) with grape juice alone...at least not normally (maybe with cryoextraction). They would have to add some other source of sugar to the grapes to get it that high. And then it wouldn't be port any more.
  7. R

    Meads with very high initial gravity - a question

    Yes you guys are correct about ports being fortified. The point I was trying to make was in regards to taste not construction. I do have an oxygen stone to pump in pure o2 if needed. Hell I'll just give it a go with a 1gal batch. I was just hoping someone had tried this already.
  8. R

    Meads with very high initial gravity - a question

    ports are around 18-19% abv and quite sweet. This should be similar.
  9. R

    Meads with very high initial gravity - a question

    I was wondering if anyone has any experience fermenting a mead at very high initial gravity...like around 1.2? A 50/50 mix of honey and water should give a specific gravity of about 1.22. Fermented down to 1.08 it would yield a port-like substance with an abv of about 19% and 200grams/litre...
  10. R

    Oaking Cysers?

    I have a cyser in primary right now which should end up at around 14.5 abv and I was considering racking onto medium french oak cubes in the secondary for a few months. Anyone done anything like this? Opions? Experiences? I was thinking of adding a bit of sugar at bottling to get a natural...
  11. R

    how to get Apfelwein sweeter/less dry?

    When making Edwort's recipie with the 3068 yeast, did you need to use a blowoff tube on the carboy or did the primary ferment behave itself the way it does with the Montrachet yeast?
  12. R

    A few cyser questions from a noob

    Well four hours of cleaning, coring, juicing gave me 1.5 gallons of golden delicious cider and 2.75 gallons of granny smith (or pippin or whatever that tart green apple tree I have in my backyard is). Thats a big job. But the fresh juice blend tasted great. It spent the night in a 5 gallon...
  13. R

    Can I make my own apple juice?

    It takes me about an hour to go out to the back yard, pick the apples, clean, quarter, core and juice enough for 1 gallon. I use a standard consumer grade Warring juicer and I need to clean the basket maybe 8 times per gallon of apple juice. I go pretty fast. The time includes cleanup.
  14. R

    A few cyser questions from a noob

    Everyone thanks for the great feedback. Yes my intent is something like a dry winelike cyser at around 13% abv - To be bottled in champagne bottles and aged at least a year in my 55 degree cellar. I just picked and juiced up some of the pippins and they measured out at 1.054 sg for the fresh...
  15. R

    A few cyser questions from a noob

    My apple trees are covered in ripe apples and I was thinking of juicing up a bunch and getting out my beer making stuff to make a cyser...something I have never done before. I have a few questions. I have pipins and golden delicious apples. The goldens are great to eat and the pipins are...
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