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Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #21 November 16, 2012
Free Republic | 11/16/2012 | Red_Devil 232

Posted on 11/16/2012 3:33:37 PM PST 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 did not get to start my 5 gallons of Hard Apple Cider until Tuesday of this week. I used 5.5 Gallons of Musselman’s cider and added 2 lbs of corn sugar along with two cups of raisins that were boiled in 2 cups of water, to soften. The raisins along with the water were then processed in a blender until it was a very fine mush. This mush was added to the 5 gal. of cider as a nutrient for the White Labs WLP715 Champagne yeast I used. Boy did I get a very active ferment after 24 hours! I decided to use a blow off tube. Today it is still bubbling strong with a nice formation of white bubbles at the top of my carboy. The fermentation looked like the Cider was boiling! I am happy with this! How happy am I? As happy as Gallagher smashing grapes at a farmers’ market!

I hope all of you and your Brews and Wines are doing well. Stop by and share what you are brewing or let us know what your favorite brew, wine or spirit is.


TOPICS: Hobbies
KEYWORDS: beer; homebrewing; weekly; wine
I am having a glass or two of my Cranberry Mead, very chilled, as I post this. It is beautifully carbonated and pours like a champagne - lots of bubbles that fade away very quickly and then it continues to bubble until I drink the whole glass. It has been a year in the making and very Tasty! Yum!

Photobucket

1 posted on 11/16/2012 3:33:44 PM PST by Red_Devil 232
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To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Pinging to the Homebrewers and Wine Makers list


2 posted on 11/16/2012 3:35:22 PM PST 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
Wine made with dried elderberry and raisin tastes like Port wine.

Mint wine is good for summer. It's also good on fruit deserts.

3 posted on 11/16/2012 3:38:09 PM PST by concerned about politics ("Get thee behind me, Liberal")
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To: Red_Devil 232
Recipe?!

Yum!!!

4 posted on 11/16/2012 3:47:26 PM PST by Aevery_Freeman (The trouble with the "masses" is that they never achieve the "m")
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To: Aevery_Freeman

I used a gallon of honey - four gallons of spring waster and about 6 Lbs of fresh crushed Cranberries and let them sit and flavor the mead for ten days. Then a month later I racked to a secondary and added an acid blend. let it sit in the secondary for six months then bottled using 5 ounces of priming sugar and used Grolsch-style swing-cap 32 ounce bottles. I wanted it to be a sparkling mead. I have let it sit in the bottles a little under six months. November 30, 2012 will be exactly a year after I started it. Long wait but excellent mead. Did I say Tasty! I still have ten 32 ounce bottles left. It is excellent well chilled!


5 posted on 11/16/2012 4:06:51 PM PST 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

In case it’s of interest, a nearby (to me) homebrew club has a new website:

http://www.cohomebrewers.org/


6 posted on 11/16/2012 4:13:45 PM PST by Rio (Tempis Fugit.)
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To: Red_Devil 232
Will be bottling up 6 gallons of Belgium triple this weekend. I managed to get a 20 gallon jug from work so I no longer have to worry about foaming over and can do triple batches in the future. First time doing 2 stage fermentation.

Next up will be a spiced wheat. They have become my favs.

Currently sipping upon a Summit Extra Pale Ale or 3. These are the beers that got me to love craft brews and have a special place in my heart, also they are really cheap at Costco =)

7 posted on 11/16/2012 4:31:00 PM PST by Manic_Episode (Some days...it's just not worth chewing through the leather straps....)
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To: Red_Devil 232

Please add me to your beer 30 ping list! thanks.


8 posted on 11/16/2012 4:32:46 PM PST by Coffee_drinker (The best defense is a strong preemptive strike.)
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To: Aevery_Freeman

I forgot I used a Wyeast 4632 slap pack. It seams to have worked well!


9 posted on 11/16/2012 4:35:06 PM PST 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

Ping, pls


10 posted on 11/16/2012 4:40:38 PM PST by ScottinVA (I've never been more disgusted with American voters.)
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To: Coffee_drinker

You have been added.


11 posted on 11/16/2012 4:40:51 PM PST 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: ScottinVA

You have been added.


12 posted on 11/16/2012 4:42:03 PM PST 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: Rio

Thanks! I just had to show my wife the pictures of “April - Barrel Brew at Gary’s” and tell her that is what I want for a brewing set up! Damn he has to have many $Ks invested into to that set up! Of course it won’t happen unless I hit the lotto!


13 posted on 11/16/2012 4:49:28 PM PST 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

Hubby is the brewer in this home. He recently started to grind his own grains and whatever else kinda lingo stuff beer people do. :)

He also brought a ferocious LP burner thingy to use outside because he damn near ruined my lovely new gas range the last time he did a brew indoors.

All I know is that the next over last brew he did got him passed out after five mugs. PASSED OUT. And he can handle his beer and liquor pretty darn well.

I guess that batch was successful.


14 posted on 11/16/2012 6:32:36 PM PST by Ladysforest
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To: Ladysforest

Yep it sounds like it was successful. I like my brews and I do tend to lay down on the couch, if the dog has not occupied it already, and drift off. Tell him to lighten up his brews, alcohol wise, so he can enjoy their taste and flavors. My first goal when I started out was to really brew up the darnedest and strongest beer I could. But I found out quickly it was taste and flavors I was after. I also like the process of creating a beer, mead or cider at home.


15 posted on 11/16/2012 7:37:44 PM PST 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

This Sunday I am going to the second annual “Homebrew for Hunger” here in Chapel Hill. Sorry folks, it’s all sold out!

Here is a link to the beer line up: http://homebrewforhunger.com/beer-line-up/


16 posted on 11/16/2012 8:05:27 PM PST by tired&retired
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To: tired&retired

Looks that will be a tasty adventure - stay safe.


17 posted on 11/16/2012 8:12:14 PM PST 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

At twenty bucks for 3 hrs, I purchased tickets to both sessions.... I feel a headache coming on!!!!!


18 posted on 11/16/2012 8:15:54 PM PST by tired&retired
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To: Red_Devil 232

Oh, Red that is beautiful. Makes me want to learn how to make mead. Another “hobby” and hubby will move to the garden shed. That is lovely.


19 posted on 11/17/2012 4:01:47 AM PST by tillacum
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To: tillacum

Thanks.
Meads and Hard Ciders are very easy to make there is no boiling involved. One Gallon batches of both are easy to make all you need is a gallon glass jug, a balloon with a small pin hole in it and large enough to fit over the jugs spout. The balloon acts as an air lock blocking air and dust from interacting with your mead or cider. Some quality wine yeast and a some raisins boiled to soften and then crush or chop up (with the water you boiled them in) using a blender or processor. The raisins are to make sure the yeast you add have a nutrient to aide them to grow and multiply while they ferment the sugars. A cider will need an addition of sugar. 5 to 6 ounces of sugar should be enough for a cider. One gallon jugs of a cider like “Tree Top” or “Musselman’s” sell for 4.98 at WalMart. A gallon of mead will need about 2.5 lbs of honey.


20 posted on 11/17/2012 7:19:41 AM PST 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

It’s going to be a busy beer day for me. First up, bottling 5 gallons of cider and 5 gallons of the Chocolate Coffee Stout. Next up, I have to keg the 20 gallons I brewed 2 weeks ago. I need to get them on gas ASAP since I am bringing them with us on our Thanksgiving/fishing trip on Wed.

I almost want to brew this weekend but the idea of leaving beer to ferment while I am away is not appealing. I have had things go wrong before and it’s just not worth the risk.

Happy Brewing everyone!

Cheers,

knewshound


21 posted on 11/17/2012 8:13:58 AM PST by knews_hound (Reading without commenting since 2001.)
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To: Red_Devil 232

He’s been brewing for some years now, and does all types of ales, beers and such. He hasn’t done meads yet, but I’ve mentioned it. He doesn’t brew specifically for high alcohol content - it’s just that certain brews end up that way. ;)

He’s very particular about the flavors, and ends up sounding like those people who discuss “notes of” this and that. He’s the same over cigars - though he doesn’t make those thankfully. I confess that my eyes glaze over when he gets talking about that stuff.

He makes wine also. Does a few really nice ones. Those I do partake of and enjoy.


22 posted on 11/17/2012 9:15:36 AM PST by Ladysforest
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To: knews_hound

Yep! You are going to be very busy.

I do not like to start a brew or a cider when I know I will not be around to watch it. Like a need to put a blow off tube on a vigorous ferment. I totally did not expect to have to put a blow off tube on the 5 gallon batch of cider I made on Tuesday, but I welcomed the healthy ferment. By the way, it is still fermenting nicely today, although just a little slower. I still have the blow off tube on and it would be very difficult to count the bubbles per min.


23 posted on 11/17/2012 9:24:28 AM PST 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 have up on airlocks and bubblers, just not worth the anxiety to me.

I use aluminum foil and call it good. I am more time based since I have such tight fermentation control and go more by eye to gauge when it’s done. If the krausen has dropped and it looks clear, I give it a gravity reading and go with it. If I am within a couple of points of my projected gravity I keg it. If not, I keep it warmish and let it finish.

I tend to be more production based than most home brewers I think. I brew right to the legal limit and have got this down to a pretty regular schedule now.

Meanwhile, back to bottling cider.

Cheers,

knewshound


24 posted on 11/17/2012 10:05:11 AM PST by knews_hound (Reading without commenting since 2001.)
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To: Ladysforest

Yep every once in awhile one of those unexpected high gravity brews will sneak through. High gravity = high alcohol content. They usually are planed just to see what the brewer can do.

I may try a wine or two just because this mead I made last year is tasting mighty good! Mead uses the same principles used in wine making and ends up as a honey wine. I am seriously thinking about making a Blueberry mead in the near future.


25 posted on 11/17/2012 10:15:48 AM PST 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: knews_hound

I do like seeing the bubbles.


26 posted on 11/17/2012 10:19:44 AM PST 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

Lol, I do know what you mean. Since I made the fermentation chamber, the doors are always closed so I have to upset the temp control to look.

Since I have to mess up my ever so carefully controlled environment, I just gave up.

After cold crashing brews and having the bubbler liquid sucked back into the carboy, it seemed only logical. There were lots of anxious moments waiting to see if I contaminated the whole batch.

Good times, good times...

Cheers,

knewshound


27 posted on 11/17/2012 11:27:57 AM PST by knews_hound (Reading without commenting since 2001.)
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To: Red_Devil 232
Lol, I do know what you mean. Since I made the fermentation chamber, the doors are always closed so I have to upset the temp control to look.

Since I have to mess up my ever so carefully controlled environment, I just gave up.

After cold crashing brews and having the bubbler liquid sucked back into the carboy, it seemed only logical. There were lots of anxious moments waiting to see if I contaminated the whole batch.

Good times, good times...

Cheers,

knewshound

28 posted on 11/17/2012 11:28:05 AM PST by knews_hound (Reading without commenting since 2001.)
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