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  1. S

    Mango peach cider

    Started a new cider today, because why not! It was 107 deg f outside but 69 deg f inside so I can’t think of anything better to do. This is not my typical cider and I pretty much just used store bought juices. Time will tell if it turns out ok. 1.5 gal - Trader Joe’s unfiltered apple juice...
  2. S

    Mango habanero - revision 2

    This batch is all done! It tastes wonderful, the spice level is perfectly balanced to the other flavors. Very very happy with the end product. Now I need to try and not drink it all right away. Final batch yield was 21 750ml bottles. Also pictured was my blueberry which got racked off the...
  3. S

    English bittersweet cyser

    Anyone ever tried using this stuff or anything like it? https://www.morebeer.com/products/british-bittersweet-apple-cider-concentrate.html I was thinking of using it in a cyser along with 6-12 pounds of meadowfoam honey. Probably use QA23 yeast
  4. S

    New batch - blueberry mead!

    Ive started not really waiting at all for adding fining agents. They just work too well… next time I go to the brew store I want to pick up some bentonite for adding to primary. I’ve also been really impressed with the chitosan and kiesesol that comes in wine kits. They seem to do a fantastic...
  5. S

    New batch - blueberry mead!

    Eh… 1/4 tsp of meta K per 5 gallons keeps the oxygenation down to a dull roar. I’ve seen a lot of field testing of oxygen added during racking and using sulphide to counteract all while keeping the PPM of free Sulphide down to around 80-120. I like to get the debris that falls out of the carboy...
  6. S

    New batch - blueberry mead!

    why not? As sediment drops out and clumps up on the bottom, you rack it off. Keep doing it until you can see the floor through the bottom of the carboy. Usually takes 2-3 racks. 6 weeks is not a number I’m married to either. It’s just usually the amount of time it takes to build up a good cake...
  7. S

    Mango habanero - revision 2

    I forgot to update this last time I did things to it, so here it is! Add 12oz of honey and some sparkloid back on April 6th. This stuff is soooo good. It will probably bottle in another 6 weeks. Also pictured is my apple wine. Since back sweetening, the mead is now the cloudy one and the apple...
  8. S

    New batch - blueberry mead!

    After 7 weeks in primary, I deemed it time to rack, stabilize, oak and move into secondary. Final gravity came in at 1.012, hopefully not too sweet. The up side of that is that no back sweetening will be required. Since I brewed in a 6 gallon primary bucket there is lots left over for topping...
  9. S

    Just pitched - Apple wine

    MLF is a secondary fermentation process using bacterial cultures to convert malic acid into lactic acid. Malo-lactic fermentation. It softens the acid, raises the PH slightly and adds buttery/bready notes. Much like a Chardonnay!
  10. S

    Just pitched - Apple wine

    I still need to clear the cider. It’s done with MLF but if I want to bottle carbonate, should I dosage with meta K?
  11. S

    Just pitched - Apple wine

    I was thinking of mixing apple juice concentrate to the carboy right before bottling. I know the concentrate tube will say exactly how many grams of sugar there are so i was going to us that as a ruler for determining if i should use the whole thing, half, a quarter or an eighth. Mix it all in...
  12. S

    Just pitched - Apple wine

    If I wanted to bottle carbonate 25 750ml bottles up to 5’ish vols, how many grams of sugar should I add?
  13. S

    New batch - blueberry mead!

    Nah… It would have blown😆😆😆
  14. S

    New batch - blueberry mead!

    Dodged a bullet this evening on this 1! I inspected it after work to check in on continual signs of active fermentation. At first glance i thought it stalled again because there was no airlock activity with lots of sugar to go still. A second look made my eyes pop out a little. The bucket lid...
  15. S

    New batch - blueberry mead!

    Thank you for the advice! I might have to try and find some of these juices. I’ve never had bilberry, I would be very interested in giving it a shot.
  16. S

    New batch - blueberry mead!

    Which concentrates have you tried?
  17. S

    New batch - blueberry mead!

    The struggle continues… Fermentation stalled again Friday night. This time I added 64oz of high PH water. It diluted the gravity 10 points and increased the PH by 0.5. Hopefully no more adjustments need made…
  18. S

    New batch - blueberry mead!

    I never realized honey could harbor botulism! That’s a bit alarming… thank you for the heads up.
  19. S

    New batch - blueberry mead!

    Yep! It was down to 1.089 when I checked it at around 5pm. It’s still glugging along line a champ. I wouldn’t be upset at all if it crapped out at 1.010 - 1.015. That blueberry juice TART! I mixed some up for easy drinking and it honestly needed a dab of honey to make it pleasant. Unless it...
  20. S

    New batch - blueberry mead!

    This batch is going to be a struggle. I should have done some PH correction on day 1. Checked the gravity today and it was still at 1.099, yesterday was 1.105. Definitely more sluggish than usual. I added 5 grams of potassium carbonate to increase the PH. 2 hours later and it seems like the...
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