Skip to comments.Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #17
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
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
Ping to the list!
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!
Thanks for the sugar link, RD!
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.
No laughing here - brew on! Any way you can!
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.
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!
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.
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.
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.
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.
I should’ve known that! Right-on!
Yeah, I hate that wait! Yum Blackberry wine!
Are you a Ham?
We have not used lactose, only honey, brown sugar and table sugar. And the Mr. Beer kits are hard to mess up. :-)
Radio operator, you mean? Please excuse my ignorance! I'm thinking of the Razorbacks, but I know that's not what you mean.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.