Search results

When I know I'll have problems with small chunks of material, I'll use a well-sanitized cloth, pour the brew through into another container, let it settle, then siphon if I must. So basically, racking without getting rid of the sediment, then racking again in a few days. My banana wine has...

Heck, my first thought was of "Jones" soda.. but then I got it. Oo-oo-oooo

From the topic "Banana Wine" https://www.homebrewtalk.com/f79/banana-wine-33636/index57.html Guess its decided.. use the peel! I noticed the chunks of banana I put in my recent wine didn't really look eaten up.. If its true about the enzyme then I'm sure the flavour will improve as they break...

Good to know! As for the original poster, I'd like to speak to making a peach wine or peach combo.. Because the fruit is usually not so potent in flavour (and since fruit sugars are eaten up by the yeast in the ferment, so that doesn't really matter much) you should use quite a lot of peach...

When you visit the store and check the half-off produce bin first thing, your freezer if full of nearly overripe fruit you're saving for your next wine batch (including your kids' apple cores and half eaten bananas), and you're advice to friends coming over is BYOB if you like that stuff.. but...

I just made an apple-banana wine with some extra ingredients. 4 gallons made with 6 lbs of peeled bananas, 2 lbs. of fuji apple cores, 2 whole lemons, a pound of regular grapes, 3 lbs of dehydrated cane syrup (raw sugar) and a couple pounds of corn-off-the-cobb that was just chillin in the...

I'm thinking now that maybe more of the banana flavour is kept up in the peel.. ever dig an old banana peel out of your compost bin? Yeah, it's got some strength to it, even after the fruit is long gone. I'm thinking to put a little spice in the wine I just did, let it ferment a little more...

Distilled water is preferred for diluting liquors because spring water or even finely filtered water contains minerals that can destroy liquor. Distilled water is pure, contains no minerals or chemicals.

I didn't use the peel in mine and the banana flavour is not very strong. I'll be making another batch soon, this time with the peel. I don't know if there will be a huge difference, except maybe that it will be more bitter. I also used apple and lemon in the batch, which took up some of the...

When it comes to browsing, peeks actually makes for proper grammar. :D

Watch the documentary "Happy" and pay close attention to the yogurt culture part. Enjoy! :D

Now that I've found a use for all the banana and apple cast-offs of my rambunctious nephews, I've been stashing all the leavings in the freezer.. in the time it took to brew this one, I've nearly enough saved to do another. This time I'll just put a couple little limes in there instead :D I...

Just bottled mine at the beginning of the week.. it's not perfectly clear but 90% settled. Flavour-wise its odd.. I added a couple of organic lemons (peel and all) to the batch, which are really standing out. I'm hoping the flavour settles and cooperates with the banana in time. Thinking of...

You see every fruit tree or grain field as a brewing opportunity.

Irish moss is kelp, if you didn't know. Don't go scraping moss of nearby trees to save a couple bucks :D

Have you thought about using a clarifying agent such as bentonite clay or irish moss? I happen to think the moss is best. It'll drag that sediment down to the bottom and allow you to rebottle sooner without all that micromaterial hanging about.

So what do you use for getting that 7%? I found by accident that chewing licorice root and drinking a light-flavoured beer (like pabst or mickey's) made the beer taste like a more full-bodied, amber ale. I'm set to trying a beer with some root pieces included, someday. The only drawback is it...

My first cherry wine I did with a friend who bought a primary-like plastic trash bin, brand new, and did the whole ferment with a cloth over the top, covered with the can lid. It worked just fine. I haven't done one like it since, though. I prefer to stick to my bags. :)

Organic limes usually have very little pith, especially compared to an orange. I get a good balance of citrus undertones with little pithy bitterness. Good job on those oranges. I'm happy to know when it comes to oranges I should stick with the zest instead of the whole peel.

I usually put in a whole lime sliced up, actually. But my first go was the peel, as you would peel an orange. I don't use primary/secondary ferments, but usually keep my whole ingredients during the entire ferment process. So I wouldn't know that.. but I think the peel takes a while to combine...