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Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #17
Free Republic | 10-13-2012 | Red_Devil 232

Posted on 10/13/2012 4:04:06 PM PDT by Red_Devil 232

Good afternoon/evening FReepers. Yep, it is Beer Thirty Time Once Again!

Happiness is a bubbling airlock! And a Cold Brew

 

BEER


Good evening/afternoon brewers and winemakers. I missed posting the thread yesterday at Beer Thirty. Things just happen. So while we are watching some good College Football lets talk Beer and Wine making. I started my third gallon of of hard Apple cider today. I used some amber Agave Nectar as an added sugar to bump the O.G. This stuff seems to be much sweeter than honey and very tasty! So I thought about posting a link to a Web Page that discusses the use of different sugars used in brewing and priming. Some good info here.

Alternative Brewing Sugars


TOPICS: Hobbies
KEYWORDS: beer; homebrewing; weekly; wine
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1 posted on 10/13/2012 4:04:18 PM PDT by Red_Devil 232
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To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Ping to the list!


2 posted on 10/13/2012 4:05:55 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

Apples are in, cider presses running at full speed, I gotta get off my rear and get ready to do a batch...

Only have two bottles left from my last run.

LUV that stuff!


3 posted on 10/13/2012 4:11:38 PM PDT by djf (Political Science: Conservatives = govern-ment. Liberals = givin-me-it.)
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To: Red_Devil 232; logitech

Thanks for the sugar link, RD!

ROLL TIDE!


4 posted on 10/13/2012 4:18:47 PM PDT by WXRGina (Further up and further in!)
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To: Red_Devil 232

We finally got a couple of batches of (don’t laugh) Mr. Beer recipes fermenting. One’s a strong stout, and one’s a hoppy pilsner. They’ll be ready by Thanksgiving.


5 posted on 10/13/2012 4:25:27 PM PDT by WXRGina (Further up and further in!)
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To: WXRGina

Go State!


6 posted on 10/13/2012 4:28:08 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: WXRGina

No laughing here - brew on! Any way you can!


7 posted on 10/13/2012 4:29:47 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

Which State?


8 posted on 10/13/2012 4:30:09 PM PDT by WXRGina (Further up and further in!)
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To: Red_Devil 232

Please add me to your list.

Today I packed away all my wine brewing stuff. This year I couldn’t gather enough fruit of any sort to make any wine. Although I have been eyeing the green tomatoes and wondered if I should try to make wine out of them as an experiment, or just fry them.


9 posted on 10/13/2012 4:30:38 PM PDT by 1_Rain_Drop
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To: Red_Devil 232
No laughing here - brew on! Any way you can!

We're glad to have the help of the kit, but we know it must get so much better when you do it all yourself (as much as we all can, anyway). It's the best kind of fun science!

10 posted on 10/13/2012 4:33:09 PM PDT by WXRGina (Further up and further in!)
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To: 1_Rain_Drop

You have been added.

As for those green ‘maters dredge then in some corn meal and fry them up! Wish I had some green ‘maters to fry up. Bad growing season for me.


11 posted on 10/13/2012 4:34:49 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: WXRGina

Be careful if you use lactose. While it is excellent in stouts, it is easy to have bottle gushers from infections. While yeast cannot generally digest lactose, it can get lactobacillis in it which can digest lactose and raise the bottle pressure substantially. This happened at Lancaster Brewing in PA a few years ago and they had to recall a lot of beer. I have used a wine making additive enzyme called lysozyme which is a natural enzyme in human tear ducts, sinus drainage and saliva and can kill gram positive bacteria.


12 posted on 10/13/2012 4:35:00 PM PDT by tired&retired
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To: Red_Devil 232

We set off a new batch of blackberry wine yesterday, & added the yeast just a little while ago. We’ve done a good job of collecting blackberries this year - 80 lbs! I was very glad to get it started, as our freezer space was all tied up.

Next we’ll set off pears - as soon as our primary fermenters are available again. And then we have our home grown grapes.

Count your blessings, beer-makers. It’ll be two years before we’ll be drinking our wine.


13 posted on 10/13/2012 4:39:43 PM PDT by Twotone (Marte Et Clypeo)
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To: 1_Rain_Drop

Hey use those green tomatoes in the making of Chow Chow, I have 20# by the kitchen door, ready to grind up and chow chow them, they really make an outstanding hot dog relish.


14 posted on 10/13/2012 4:43:22 PM PDT by BooBoo1000 ("The plans I have for you are plans to prosper you.,not to harm you, Plans to give you hope)
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To: WXRGina

Mississipi!


15 posted on 10/13/2012 4:44:56 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

I should’ve known that! Right-on!


16 posted on 10/13/2012 4:49:20 PM PDT by WXRGina (Further up and further in!)
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To: Twotone

Yeah, I hate that wait! Yum Blackberry wine!


17 posted on 10/13/2012 4:54:18 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: WXRGina

Are you a Ham?


18 posted on 10/13/2012 4:55:44 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: tired&retired

We have not used lactose, only honey, brown sugar and table sugar. And the Mr. Beer kits are hard to mess up. :-)


19 posted on 10/13/2012 4:56:34 PM PDT by WXRGina (Further up and further in!)
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To: Red_Devil 232
Are you a Ham?

Radio operator, you mean? Please excuse my ignorance! I'm thinking of the Razorbacks, but I know that's not what you mean.

20 posted on 10/13/2012 4:59:56 PM PDT by WXRGina (Further up and further in!)
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To: djf

I have tried and tried to make good hard apple cider.

I have failed miserably.

Can you help me?


21 posted on 10/13/2012 5:03:36 PM PDT by american_ranger
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To: Red_Devil 232
Looks like this is THE place to ask. Thirty years ago, hubby and I rented from an extraordinary couple on a farm here in PA. They had a large wooden barrel full of homemade applejack. Wonderful stuff, but never got the recipe. Anyone have a simple country recipe for applejack?

Thanks
22 posted on 10/13/2012 5:14:52 PM PDT by Centaur (Never practice moderation to excess.)
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To: WXRGina

Yes Radio!


23 posted on 10/13/2012 5:19:44 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

No, I’m just a normal radio—ex-jock-current-voice/prod part-timer.


24 posted on 10/13/2012 5:34:04 PM PDT by WXRGina (Further up and further in!)
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To: Red_Devil 232

I’d love to have a ham or short wave set-up at home (or a home recording studio for voice work).


25 posted on 10/13/2012 5:36:22 PM PDT by WXRGina (Further up and further in!)
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To: Centaur

Start off with some fresh squeezed apple juice. If you don’t have an apple orchard near by that sells fresh squeezed juice then try some Musselman’s Apple Cider. I get mine from the local WalMart at %4.48 per gal. It is just apple juice with some citric acid added. You will be making Hard Apple Cider by adding yeast and letting it ferment to Hard Cider. Applejack is made by a method of freeze distillation of hard Cider. Freeze the Hard Cider and remove the Ice (water) - the liquid left behind will be much stronger with alcohol - This method is called Jacking.


26 posted on 10/13/2012 5:40:02 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Centaur

My hard Cider I started this afternoon has just started bubbling the the airlock! Yea!


27 posted on 10/13/2012 5:45:05 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232
Yesterday I racked the cider into the secondary. OG was 1.074, it had gone down to right about 1.0 or a touch under. I tried a taste, no sweetness at all, pronounced alcohol taste, way less apple taste, and a wee bit of a bite.

When I racked it, it was still very very cloudy. So I added some pectic enzyme to clarify it and 2 cans of apple concentrate to boost the apple flavors.

Now to let it sit in the secondary for a few weeks and let the happiness develop.

Near the end to backend sweeten it a touch I am going to try a liquid Stevia extract I have on hand. It will not ferment and as a diabetic it does not affect my blood sugar readings. This stuff is very sweet, a little goes a long way.

28 posted on 10/13/2012 5:47:40 PM PDT by Petruchio (I Think . . . Therefor I FReep.)
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To: Red_Devil 232

Please add me to da list. Thanks!


29 posted on 10/13/2012 5:57:10 PM PDT by RKBA Democrat
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To: RKBA Democrat

You are added!


30 posted on 10/13/2012 6:17:35 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Petruchio

Please let us know how adding the apple concentrate worked out! I added half a can when I racked my last cider to my secondary.


31 posted on 10/13/2012 6:24:10 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: WXRGina

MS State is doing good! But I always worry! I went to State and know what always happens to them.


32 posted on 10/13/2012 6:43:30 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

I hope someone can enjoy my ‘adventures of a totally snakebit newbie screw-up,’. I’m of a divided mind about them myself....

Well, looking at my carboy of ersatz Ed Wort’s Apfelwine I wondered if that big (2 gal) space over the liquid might be a problem. Well, of course! I decide to siphon it into 3 1gallon bottles and find the stoppers I got are too small, and for good measure I can’t find the siphoning hose anyway!
When I find the hose I’m putting it in the bottles and just leave the tops loose with a weight on them.
I’ll start a new batch without any screw-ups. And meanwhile get some stoppers that fit things.

The two week old Apfelwine mix is only bubbling every minute or so now, smells nice, has dime-sized foam islands floating on the top and has started to clear. But that huge headroom worries me to no end.

Meanwhile I found another ‘foolproof’ recipe for hard cider- http://paraglider.hubpages.com/hub/how-to-make-cider-without-special-equipment . Heck it’s ‘hooch’: Open a jar of apple cider or juice, take out a cup of the contents, pour in 1/2c sugar, shake, pour in yeast and set the top on looose.
But I’m gonna use my stoppers and airlocks though right? Heck no these stoppers don’t fit anything in the world but my carboy. So I screw the tops on and then loosen them when there’s bubbling. Seems to have worked. 5days and they are fizzing happily. It’s cooled off here and the fruit flies are gone (they were sure interested in the Apfelwine last week though but the airlock worked like a champ).

I’m learning hard, but cheap. Some day I’ll be ready for quality brewing.


33 posted on 10/13/2012 6:50:47 PM PDT by mrsmith (Dumb sluts: Lifeblood of the Media, Backbone of the Democrat Party!)
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To: Red_Devil 232

Yeah, bless their hearts!

And now, there goes TN.


34 posted on 10/13/2012 7:01:05 PM PDT by WXRGina (Further up and further in!)
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To: WXRGina

Saw that! Krap! See what I mean.


35 posted on 10/13/2012 7:03:27 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: WXRGina

What the heck is going on with State??? They are doing good and winning! Nice!


36 posted on 10/13/2012 7:33:10 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: american_ranger

What kind of apple cider are you starting with?


37 posted on 10/13/2012 7:39:21 PM PDT by djf (Political Science: Conservatives = govern-ment. Liberals = givin-me-it.)
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To: Red_Devil 232
I've been negligent brewing lately but quite successful in researching new craft brews. My local beer store has free craft brew tasting Friday nights so I tried a few Derschutes last night and fell in love with Chainbreaker White IPA. Tonight drinking my favorite Surley Furious watching UFC.
Life is Surley good.
38 posted on 10/13/2012 7:50:20 PM PDT by Manic_Episode (Some days...it's just not worth chewing through the leather straps....)
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To: Red_Devil 232

Time to reach beervana!


39 posted on 10/13/2012 7:56:16 PM PDT by Jack Hydrazine (It's the end of the world as we know it and I feel fine!)
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To: Red_Devil 232

We’re listening to it on the radio! Go BULLDOGS!


40 posted on 10/13/2012 8:17:09 PM PDT by WXRGina (Further up and further in!)
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To: mrsmith

You don’t sound like a “newbie” to this real newbie! :-)


41 posted on 10/13/2012 8:29:05 PM PDT by WXRGina (Further up and further in!)
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To: WXRGina

They just did GOOD!


42 posted on 10/13/2012 9:08:29 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: WXRGina

YES! The DAWGS!


43 posted on 10/13/2012 9:35:23 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

We plan on bottling our GewÜrztraminer from 2011. (We call it Kraut Wine and have a picture of Colonel Klink on the label.)

Our Cabernet and Chianti for 2012 are fermenting!


44 posted on 10/14/2012 6:07:09 AM PDT by vaskypilot
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To: Red_Devil 232
Thank you. I didn't know that about the freeing but it makes sense since they kept the barrel in an unheated outbuilding. They had added raisins. Is that good? Necessary? When add?

Thanks again.
45 posted on 10/14/2012 6:31:55 AM PDT by Centaur (Never practice moderation to excess.)
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To: mrsmith

That headspace isn’t a real big deal. As soon as it starts fermenting, the Co2 will form a layer right on top of the cider since it is heavier than air and a high Co2 environment is extremely toxic to nearly everything.

As for the bubblers, I have not used them in at least 10 years. Although it is very satisfying to see and hear the bubbling, it just isn’t needed. I put a piece of aluminum foil on top and call it good. The foil is sanitary, keeps bugs and nasties out. If you cold crash prior to racking as I do, the bubblers are a PITA anyway since they suck whatever liquid you have in them into the carboy as the temps go down.

Happy brewing,

knewshound


46 posted on 10/14/2012 6:58:19 AM PDT by knews_hound (Reading without commenting since 2001.)
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To: Red_Devil 232

Good game!


47 posted on 10/14/2012 7:46:34 AM PDT by WXRGina (Further up and further in!)
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To: Centaur; All

The raisins are very good for the cider. They provide the nutrients that the yeast needs to stay healthy during the fermentation process. I usually add a commercial natural yeast nutrient to everything I brew. Add the raisins when you pitch the yeast in the primary fermentation.

The Cider I started yesterday is really bubbling away this morning. Very active bubbles rising rapidly up through the cider. The yeasties are very happy! Not violent but very, very pleasing to see. The airlock is bubbling 37 times per min. or about every 1.6 seconds. Nice action!


48 posted on 10/14/2012 8:05:39 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

We’ve discovered a good bargain in Burgundies: Savigny-les-Beaune Vieilles Vignes, “Maison Roche De Bellene”. Got it for $16.99/bottle from Wines til Sold Out. Malolactic fermentation, very tasty.


49 posted on 10/14/2012 8:08:10 AM PDT by Renfield (Turning apples into venison since 1999!)
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To: mrsmith

You can use a balloon with a pin hole for your airlock/stopper. They work quite well and would be better than your loose tops. I would be more worried about that air space in a secondary. In the primary, if your fermentation is going well, that space will be filled with CO2. Your foam islands are probably just yeasties gathering for a final confab. If they start looking hairy you may have an infection - mold.


50 posted on 10/14/2012 8:31:59 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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