http://www.brews-bros.com/index.php Sat, 28 Aug 2010 03:07:17 +0000 60 http://www.brews-bros.com/index.php/topic/30167-russian-olive-mead/ ]]> Sat, 28 Aug 2010 03:07:17 +0000 http://www.brews-bros.com/index.php/topic/30167-russian-olive-mead/ http://www.brews-bros.com/index.php/topic/29942-nutrient-additions/ Tue, 24 Aug 2010 02:32:34 +0000 http://www.brews-bros.com/index.php/topic/29942-nutrient-additions/ http://www.brews-bros.com/index.php/topic/29860-apples-lbsgallon-ratio-for-cider/ Sun, 22 Aug 2010 16:32:53 +0000 http://www.brews-bros.com/index.php/topic/29860-apples-lbsgallon-ratio-for-cider/ http://www.brews-bros.com/index.php/topic/29747-grape-harvest-is-around-the-corner/
I haven't made up my mind just yet but I think I'll get around 400lbs of grapes this year. In previous years I feel like I spread myself a little thin getting a number of different varietals so this year my plan is to focus my efforts and make enough of a single wine to fill a 22-26 gallon barrel. Right now I'm thinking I'll use Suisun Valley Cabernet Sauvignon as my primary grape and blend in a still to be determined amount of other grapes. I'm still doing my homework before I commit to a blend since I'm going to have a lot of it on my hands!

So anybody else getting in on the action this year?]]> Fri, 20 Aug 2010 15:49:06 +0000 http://www.brews-bros.com/index.php/topic/29747-grape-harvest-is-around-the-corner/ http://www.brews-bros.com/index.php/topic/29494-racking-off-fruit/
There was also a dead bug (fruit fly or mosquito) in my siphon tube that I couldnt flush out....it wasn't there when I finished racking. mmm - bugs.]]> Tue, 17 Aug 2010 05:08:12 +0000 http://www.brews-bros.com/index.php/topic/29494-racking-off-fruit/ http://www.brews-bros.com/index.php/topic/29288-hightest/ I followed him over here from HBT forums and he mostly disappeared... Anyone know whats up? Fri, 13 Aug 2010 03:44:36 +0000 http://www.brews-bros.com/index.php/topic/29288-hightest/ http://www.brews-bros.com/index.php/topic/29061-wine-question-15-months-old/ I opened up a few bottles of Merlot that I made that was about 15 months old. It seemed to have slightly carbonated. Like some white fizz/foam. Nothing that ruined the taste but did not look like it should be there. any ideas on what this was? prevention in future? Mon, 09 Aug 2010 14:08:15 +0000 http://www.brews-bros.com/index.php/topic/29061-wine-question-15-months-old/ http://www.brews-bros.com/index.php/topic/29054-mead-lite/
10 lbs trader joe's mesquite honey
2 packs Nottingham yeast rehydrated in water

OG - 1.070
FG - 1.009

brewed in March and very nice after 5 months

This also made a really nice cocktail when mixed with a friend's raspberry rhuhbarb wine]]> Mon, 09 Aug 2010 12:30:43 +0000 http://www.brews-bros.com/index.php/topic/29054-mead-lite/ http://www.brews-bros.com/index.php/topic/28462-front-sweetening-a-cider/
Here's what I'm thinking. Last year I got some fresh squeezed juice from a local mill. Because I don't keg, I have a hard time back sweetening in the bottle. What if I took a pound or two of cara-pils, mashed (or steeped it), and added it to the apple juice? I think it would add sweetness and body, but would not be fermentable by the yeast...therefore I would have a "front sweetened" cider.

I'm not too worried about color, though I don't want to go overboard. I just want to produce a cider that tastes good. Last year's was bone dry, and I'm really not a big fan of that!]]> Thu, 29 Jul 2010 21:55:38 +0000 http://www.brews-bros.com/index.php/topic/28462-front-sweetening-a-cider/ http://www.brews-bros.com/index.php/topic/28104-port-recommendations/
Any suggestions for a good inexpensive port to try?]]> Sat, 24 Jul 2010 18:13:32 +0000 http://www.brews-bros.com/index.php/topic/28104-port-recommendations/ http://www.brews-bros.com/index.php/topic/28071-sodium-metabisulfate/
]]> Fri, 23 Jul 2010 23:44:40 +0000 http://www.brews-bros.com/index.php/topic/28071-sodium-metabisulfate/ http://www.brews-bros.com/index.php/topic/28059-capping-vs-corking/
It might be nice to have a few single serving bottles around..]]> Fri, 23 Jul 2010 21:30:10 +0000 http://www.brews-bros.com/index.php/topic/28059-capping-vs-corking/ http://www.brews-bros.com/index.php/topic/28031-peach-mead/
But I'm thinking of doing it with a more exciting yeast.

Mr. Schramm's fidelity to D-47, and I'm kind of wondering whether there's a reason for that or he's just not interested in the yeast-generated flavor effects. It seems that a bunch of different wine yeasts can amp/soften flavors, as discussed in Radical Brews. He doesn't discuss different yeast effects at all.

So has anyone tried this recipe? In particular, have you made it with any different yeasts? How did it effect the flavor?

When I used Pasteur Champagne for a basic sparkling mead, it developed a nice cidery flavor.
I made a lightly pomegranate mead with 71-B and it was really, really dry.

Please help me out guys!]]> Fri, 23 Jul 2010 15:38:25 +0000 http://www.brews-bros.com/index.php/topic/28031-peach-mead/ http://www.brews-bros.com/index.php/topic/27858-does-your-yeast-usually-foam-a-bit/
It's been a while since I've brewed anything and I've never used 71B before but I remember the yeast usually foaming a bit when rehydrated in warm water. Should it have foamed and/or shown any activity during rehydration?]]> Wed, 21 Jul 2010 04:21:00 +0000 http://www.brews-bros.com/index.php/topic/27858-does-your-yeast-usually-foam-a-bit/ http://www.brews-bros.com/index.php/topic/27661-found-some-local-mead/ Sat, 17 Jul 2010 18:27:45 +0000 http://www.brews-bros.com/index.php/topic/27661-found-some-local-mead/ http://www.brews-bros.com/index.php/topic/25776-mead-fermented-too-hot/
A little background...I am also a member of homebrewtalk.com and known as homebrewer_99. I've been brewing since 1994. I usually hit my 200 gal per year mark without much difficulty annually. I brew small boils, full boils, partial mashes and all grain. I brew beers, meads and hard ciders. I also bottle and keg.

I just "found" a carboy of Sack Mead I made back in Sep '09. So I took some readings...temp 76F, gravity 0.994.

I can tell from the sample I drank that it fermented too hot. Lots of vodka like alcohol flavor. I've never experienced this before even though I know the cause.

I have a (NOOB sounding) question that I'm hoping a MORE experienced mead maker than I can help me with...can this batch be saved?

I thought of blending it with another batch of mead or even Root Beer soda. All input will be considered.

Thanks in advance.]]> Tue, 15 Jun 2010 04:37:23 +0000 http://www.brews-bros.com/index.php/topic/25776-mead-fermented-too-hot/ http://www.brews-bros.com/index.php/topic/25332-would-this-be-palatable-if-slightly-strange/
4 Gallons grapefruit juice
3 cans white grape juice concentrate
1 can orange juice concentrate

Ferment with champagne yeast, make sure it doesn't get too hot

I imagine there would be great acidity, but with the fruit concentrates, some residual flavor. I also think that the champagne yeast would work through any off flavors. The only things I would worry about would be

A). Too acidic... All that acid could kill the yeast or make it mouth puckeringly undesirable. Doesn't champagne yeast also decrease pH?

. It would just taste like thunderbird]]> Sat, 05 Jun 2010 23:35:14 +0000 http://www.brews-bros.com/index.php/topic/25332-would-this-be-palatable-if-slightly-strange/ http://www.brews-bros.com/index.php/topic/25065-primary-time-with-12-pounds-of-honey/ Recipe Link

OG ~22 deg, today in the in 15 deg range.

12 lbs clover honey, 16 grams of 71B in 5.25 gallons. I did the hightest rehydrate and staggard yeast nutrient thing.

I am looking for a ballpark time for a typical ferment time. I understand many variables, hard to say, etc. But I am a beer guy who is used to 5-10 days. I am planning on at least 1 year before I bottle, so I am not in a hurry.

zymot]]> Mon, 31 May 2010 19:42:26 +0000 http://www.brews-bros.com/index.php/topic/25065-primary-time-with-12-pounds-of-honey/ http://www.brews-bros.com/index.php/topic/24874-pear-cider-perry/
New here, been brewing for about 20 years. Mostly 25% or less extract, partial mashes, kegged.
Setting up AG this summer, if I have time.

Anyway, I've been kegging some low ABV, sparkling ciders & melomels, mostly for the lady.
The other day I bought a six of the Woodchuck Pear Cider. She loved it, & gave me a new mission.
Only problem- I can't find any pear juice, except for Gerber's baby stuff.
So, I'm thinking, maybe an apple cider & add pear extract, if I knew where to find it.
Or, does any grocery stores carry frozen pear concentrate?
Maybe online suppliers with canned pear juice concentrate?

Any other ideas?
Thanks]]> Thu, 27 May 2010 17:48:48 +0000 http://www.brews-bros.com/index.php/topic/24874-pear-cider-perry/ http://www.brews-bros.com/index.php/topic/24700-wine-tasting-question/ Mon, 24 May 2010 15:17:53 +0000 http://www.brews-bros.com/index.php/topic/24700-wine-tasting-question/ http://www.brews-bros.com/index.php/topic/24680-hibiscus-sorrel-mead/
I made it this weekend. I am very happy with what went into the fermentor. Here is the recipe I used.

2 lbs dried hibiscus flowers (AKA jamaica, available in bulk at mexican grocery stores)
5 oz fresh ginger
12 lbs clover honey
6 gallons spring water
16 g Lavlin 71B dry yeast

OG 1.092 @ appox 5.25 gallons

Peel and slice ginger, set aside for 2-4 hours

Bring water to boil and add ginger. Boil ginger for 5 minutes

Add hibiscus flowers, return to boil for 5 minutes

Let ginger and hibiscus flowers simmer for 3o minutes

Remove from heat and cover. Let water, ginger and hibiscus steep and cool overnight.

Next day, pour cooled sorrel through strainer to separate juice from flowers.

Press or squeeze spent flowers to extract additional juice using your favorite method.

Add honey to sorell drink per your regular mead making process.

Rehydrate yeast and add nutrients as your best judgement dictates. It is strongly suggested that you follow the proven Hightest method.

http://home.comcast.net/~mzapx1/
http://home.comcast.net/~mzapx1/FAQ/Rehydrate.pdf
http://home.comcast.net/~mzapx1/FAQ/SNAddition.pdf

Expect that this mead will require back sweetening.

Variations?
Scale down hibiscus flowers and ginger. E.g. 1.5 lbs flowers 3-4 oz ginger
Omit ginger. (I strongly recommend using the ginger)
Use more honey
Use less honey
Substitute with orange blossom honey
Yes, you can use additional spices, but I discourage it.]]> Mon, 24 May 2010 03:40:10 +0000 http://www.brews-bros.com/index.php/topic/24680-hibiscus-sorrel-mead/ http://www.brews-bros.com/index.php/topic/24425-talk-to-me-about-wine-aging/
Once it's bottled, there's a
few months of bottle shock.

After a little bit of time, a year or two perhaps, harsh mouth-puckering tannins soften up?

After 5 years...? 10 years? I would imagine some oxidation perhaps? What kind of reactions happen?

Also, I imagine a hot environment would accelerate oxidation, but overchilling would stop some of the reactions. Cellar temp (49 degrees ish?)?

At what point does a bold red wine hit its peak?

TEACH ME.]]> Wed, 19 May 2010 13:20:29 +0000 http://www.brews-bros.com/index.php/topic/24425-talk-to-me-about-wine-aging/ http://www.brews-bros.com/index.php/topic/23975-grapes/
anyone?]]> Mon, 10 May 2010 20:11:01 +0000 http://www.brews-bros.com/index.php/topic/23975-grapes/ http://www.brews-bros.com/index.php/topic/22828-easy-dry-cider/
I would love to do some more ciders from fresh squeezed juice, even let a couple wild ferment but a 1 gallon jug of cider goes for about $18 so the cost has always made me shy away. Damn starving student-hood.

This is the alternative I have come up with, my girlfriend is unable to stomach gluten so my homebrew is off limits for her, she drinks strongbow all the time and so I was shooting for a dry cider and after drinking this recipe for a year now she has told me that mine beats strongbow out hands down. That might also have something to do with my cider being on tap but it is what it is...on to the recipe.

20x (1litre) cans of pasteurized pure apple juice
1 lb Honey
1 bag of frozen raspberries

1 package Llavlin 1118 Champagne Yeast

I leave it in primary 2-3 weeks, rack to a keg and age for a couple months then serve. A delicious blush cider that is cheap and easy to make. Comes out at about 1.055 OG and finishes super dry - which is how I like it. Not a fan of sweet ciders or beer for that matter.]]> Thu, 22 Apr 2010 14:14:25 +0000 http://www.brews-bros.com/index.php/topic/22828-easy-dry-cider/ http://www.brews-bros.com/index.php/topic/22673-champagne/ Mon, 19 Apr 2010 03:39:25 +0000 http://www.brews-bros.com/index.php/topic/22673-champagne/ http://www.brews-bros.com/index.php/topic/22060-martinellis-apple-cider/
Eta this is still not their sparkling stuff]]> Tue, 06 Apr 2010 20:47:29 +0000 http://www.brews-bros.com/index.php/topic/22060-martinellis-apple-cider/ http://www.brews-bros.com/index.php/topic/21586-low-abv-melomel-attempt/
After playing around with the spreadsheet, it looks like I need 9 lbs of honey in 3.5 gals water. The instructions state that 1.008 FG is slightly sweet, correct? So I'll have roughly 4.25 gals of must to rack to secondary and add the fruit to.

As far as nutrients, I add 4.5g DAP & Fermaid-K at inoculation, 2.8g DAP & Fermaid-K at end of lag (I'm assuming this is "Add #1" row 14?) and 1.8g DAP & Fermaid-K at the half-sugar point (assuming "Add #2" row 15?).

I guessed 10 lbs of blackberries, but that guess is based on nothing. Is 10 lbs of blackberries enough for a good blackberry flavor? Too much? The melomel faq says 4-5 lbs per gallon, except for blackberries, so I don't know where to start. I was thinking of adding another 2 lbs of honey when adding the fruit, but I'm not sure if that's a good idea.

Do I have to do anything to prepare the blackberries? Squash em? Freeze them? Puree? How much volume will the fruit "waste" take up in the secondary fermenter?

Lots of newb questions.



I noticed that the volume of the initial honey is calculated in D3, but if you add honey with the fruit, the volume of the honey (E23) is not added into the new volume total at E34. Is this intentional?]]> Mon, 29 Mar 2010 17:42:59 +0000 http://www.brews-bros.com/index.php/topic/21586-low-abv-melomel-attempt/ http://www.brews-bros.com/index.php/topic/21033-que-syrah-shiraz/ So are Syrah and Shiraz the same? I heard they are, but if so, why two names? Fri, 19 Mar 2010 13:19:48 +0000 http://www.brews-bros.com/index.php/topic/21033-que-syrah-shiraz/ http://www.brews-bros.com/index.php/topic/21003-want-to-make-a-cider/
Just lookin for some ideas. ]]> Thu, 18 Mar 2010 22:14:53 +0000 http://www.brews-bros.com/index.php/topic/21003-want-to-make-a-cider/ http://www.brews-bros.com/index.php/topic/20787-braggot-sunday/
Braggot Sunday
On Mid-Lent Sunday, the Welsh customarily drank braggot, a meadlike beverage made of "spiced and honeyed ale." According to John Ray's North Country Words (1691), braggot is derived from the Welsh "brag," signifying malt and "gots," a honeycomb.

Eytomology aside, a thoroughly civilized custom.]]> Mon, 15 Mar 2010 14:25:53 +0000 http://www.brews-bros.com/index.php/topic/20787-braggot-sunday/