blending

I have two batches of cider that need more flavour, and being a juice producer as well I have quite a lot of pasteurized apple juice from last year still. I have tried adding a little juice to the two ciders, and they do become quite nice with only a small percentage of juice added. Both have...

So my idea is that i'll brew a beer (probably either a stout or a barely wine) and I'll let it age for a year. Approx 2 weeks before batch #1 is a year old, i'll brew batch #2. And I'll repeat this cycle year after year. Each time I'll pull an equal amount of each vintage and blend them...

I have a (1 Gallon) Cherry/Cranberry wine starting at 1.146 ABV and is currently (as of 12/31) at 1.048. It seems to be continuing to ferment but just barely, and it's way sweet. When I started this, I had some left, and I wanted to make a wine with no added sugar, so I added it to a 12 oz of...

Hello All, I'm brewing today (hooray!) and am trying a yeast I've never used before. Its a blended saison yeast. Information below: ---- Old World Saison Blend A characterful blend of two classic Saison strains. Produces complex fruit and black pepper notes along with a reliable, fast and...

I made 2 batches of cider this year and was curious about tips on blending fresh & fermented cider. The first batch is about 4 gallons and has been racked multiple times and fermented to dryness, and my plan is top off the carboy with a gallon of fresh cider from the most recent press to...

I'm interested to know if people have experience of opening bottled and fully carbonated beers to add Brett to them at a later date? The inspiration came after a recent batch of Tripel turned out pretty poor; however, at the time of bottling I put aside 6 bottles to which I added dregs from a...