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    Winemaking from fresh juice: Cherry Guava

    Just over 11 kg freshly collected windfall guava were juiced in a Hurom slow juicer, yielding 2.5 kg dryish pulp and 8 litres of juice. The juice was divided between 4 clean milk jugs and 200 g sugar plus some yeast culture was added to each. These containers are expected to throw a huge and...
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    NZ brewing newsletter TSSN issue 70

    Tall Spirits & Short Nips, March 2014 First five pages as images. Sorry, the original PDF was too large.
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    Winemaking from fresh juice: Onion

    Day 01: 21 March 2014 3 litres of juice from 8 kg onion. The onions were peeled, juiced, and filtered through cloth. Specific gravity = 1.0361 = 10.0 % sugar. Yeast was added. By day 2 fermentation had not started, so the high S.G. was ascribed to suspended solids and not to dissolved sugar...
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    Winemaking from fresh juice: Tomato

    Day 01: 21 March 2014 3 litres of juice from 5.5 kg skinned fresh tomato. Juiced with a Hurom slow juicer. The juice included a great deal of pulp and the pulp included a great deal of juice so they were filtered through cloth to give a straw-coloured juice. Specific gravity = 1.0066 = 2.1...
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