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Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #23 November 30, 2012
Free Republic | 11-30-2012 | Red_Devil 232

Posted on 11/30/2012 3:35:54 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

 

Irish Stout Yum!


Good evening/afternoon brewers and winemakers. I bottled the Irish Stout that I started about 4 weeks ago this week. I would like to try a Blueberry Wine soon. I think I will make just one gallon to start. What will I need? I will be using frozen whole Blueberries. A recipe for one gallon of must would be nice. Any help out there with what additives I will need and how much? I have a dry Champagne yeast to use. I have used 1.25 grams of yeast in my gallon batches of Apple Cider would that also be ok for the wine?

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 might rethink my Gallon of Blueberry wine and just go ahead make 5-6 gallons. Have not decided yet.
1 posted on 11/30/2012 3:35:58 PM PST by Red_Devil 232
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To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Pinging the Homebrewers and Winemaker list


2 posted on 11/30/2012 3:38:08 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

I’m thinking of brewing this IPA. Has a ABV of 10+ Yikes!

Here is the recipe.

http://hopville.com/recipe/719064


3 posted on 11/30/2012 3:47:59 PM PST by unixfox (Abolish Slavery, Repeal The 16th Amendment!)
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To: unixfox

That will knock your socks off.


4 posted on 11/30/2012 3:53:30 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: FReepers; Patriots

Less than$1.3k to GO!

Please Contribute Today.

Just 130 Donations @ $10.00 each!

5 posted on 11/30/2012 3:54:50 PM PST by onyx (FREE REPUBLIC IS HERE TO STAY! DONATE MONTHLY! IF YOU WANT ON SARAH PALIN''S PING LIST, LET ME KNOW)
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To: Red_Devil 232

I only have about 12 of my stouts left.

That means TODAY I get to the store and pick up 5 gallons pasteurized, NO PRESERVATIVE cider.

Gonna go back and try the Safale 04 again.

I might even pick up a couple pounds of pears, juice them, and toss them in. Gotta try something different once in a while!


6 posted on 11/30/2012 4:08:31 PM PST by djf (Conservative values help the poor. Liberal values help them STAY poor!!!)
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To: Red_Devil 232

We’ve made blueberry wine in the past. We could never get a strong fruit flavor, but it made a nice non-descript red wine. We even oaked one batch, & that came out nicely.

And it’s never worth making just a gallon. You have trouble topping up as you rack (although sugar can help). And if it comes out good, you’ll wish you’d done more. Our smallest batch is now 6 gallons.


7 posted on 11/30/2012 4:10:27 PM PST by Twotone (Marte Et Clypeo)
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To: Twotone

Thanks! That is exactly why I started to rethink 1 Gallon into a 5 or 6 gallon batch. Have you ever used a Fruit Based concentrate? I understand they can add a lot more flavor and color than frozen or fresh fruit.


8 posted on 11/30/2012 4:19:38 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
If you have the blueberries, go for it!

A few years ago was a good year on the Gunflint Trail so we made 5 gallons and were richly rewarded by our friends and out taste buds.

9 posted on 11/30/2012 4:49:28 PM PST by Aevery_Freeman (The trouble with the "masses" is that they never achieve the "m")
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To: Red_Devil 232
If you have the blueberries, go for it!

A few years ago was a good year on the Gunflint Trail so we made 5 gallons and were richly rewarded by our friends and out taste buds.

10 posted on 11/30/2012 4:49:28 PM PST by Aevery_Freeman (The trouble with the "masses" is that they never achieve the "m")
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To: Red_Devil 232
I don't brew beer but I will run down the list of the beers I am enjoying this weekend:

Third Street Brew House Neighbor
Surly Darkness

Founder's Breakfast Stout
Brau Brother's Moo Joos
Franziskaner Weissbier
Red Hook ESB

11 posted on 11/30/2012 5:09:55 PM PST by Sawdring
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To: Sawdring

It’s easy, easy, easy to do. I recommend you try it. You’d have fun, and learn some things.

Even a mediocre home brew is way better than most store-bought.

Just be ready to spend some time on your lips... mine generally comes in 6-8% ABV!


12 posted on 11/30/2012 5:22:44 PM PST by djf (Conservative values help the poor. Liberal values help them STAY poor!!!)
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To: Red_Devil 232

We just bottled a Welch’s Concord Grape (from concentrate) & black cherry that came out beautifully. I LOVE the cherry flavor, but the wine we made was so-so until I started adding black cherry juice from the store. Even so, it still tasted a bit medicinal. Adding the grape juice concentrate adds another dimension & makes it a very mellow wine. Since this is the first time I’ve done that, I might try a blueberry/concord grape concoction in the future.

I haven’t seen any blueberry fruit concentrate anywhere. Do you know of any?


13 posted on 11/30/2012 5:30:54 PM PST by Twotone (Marte Et Clypeo)
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To: Twotone
I would think that most of the online web stores will carry it.

Here is a link to one I have seen Blueberry (Vintner's Harvest Fruit Bases) They are expensive.

14 posted on 11/30/2012 5:44:08 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

Cool! I’ve bookmarked the link for future use.

You might try a small batch, just to see how the concentrate comes out, as it is expensive. I now double up on what my recipes recommend, to get a true fruit flavor. I would probably use the concentrate plus some fresh (or frozen) fruit.


15 posted on 11/30/2012 6:27:24 PM PST by Twotone (Marte Et Clypeo)
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To: Red_Devil 232

Hi. I made some Ed Wort’s Apfelwine two months ago (well, I messed up the recipe somrthing fierce-my FIRST BREW).
Just wanted to let you know it turned out great. Only 2 months old and very smooth. I can’t believe any wine would taste this good so young.
Reccomend using Mont de Blancs or EC1118 instead of the Montrachet yeast.

Got a batch of cider in the 6.5 cal carboy now that temps have fallen. Used cheap store brand apple juice (all I can find) and a bottle (3 lbs) of Mott’s Original apple sauce. Hoping for good things for the holidays.

My ‘brewed in the bottle’ gallon batches of cider turn out well but there is an awful lot of waste doing it that way!


16 posted on 11/30/2012 6:34:59 PM PST by mrsmith (Dumb sluts: Lifeblood of the Media, Backbone of the Democrat Party!)
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To: Red_Devil 232

working on a Pacific NW Dark Lager - my attempt to clone Full Sail’s Sessions Dark Lager...

Pretty tasty, IMHO...


17 posted on 11/30/2012 7:05:29 PM PST by castlebrew (Gun Control means hitting where you're aiming!))
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To: djf

Give me two more years and I might have the time to figure it out.


18 posted on 11/30/2012 7:22:07 PM PST by Sawdring
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To: Sawdring

Anyone that enjoys fine brews as much as you needs to home brew.

Think of it as gourmet cooking that you can share for months rather than for a single meal.

I have written an easy to read article on the process if you are interested.

http://knewshound.blogspot.com/2007/11/homebrewing-1a.html

You will never look back.

Cheers,

knewshound


19 posted on 11/30/2012 7:31:47 PM PST by knews_hound (Reading without commenting since 2001.)
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To: knews_hound

I did a job for a guy this summer and he brewed a peanut butter stout. He gave me a six pack to try and I had to throw the last bottle out because it Greene me such a weird buzz. Something I have never experienced before.


20 posted on 11/30/2012 7:50:45 PM PST by Sawdring
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To: Sawdring

Don’t let a bad experience color all Homebrew.

Make a Mirror Pond clone, easy drinking and super easy to make.

I have made peanut butter stout and it came out well but I can see how it could go wrong.

Nothing compares to well crafted Homebrew.

Cheers,

knewshound


21 posted on 11/30/2012 8:15:27 PM PST by knews_hound (Reading without commenting since 2001.)
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To: knews_hound

Long time, no see!

I’m still a wine guy over a brew fan, but am planting hops next spring. Have secured several types of rhyzomes already, have strung the wire about 20’ off the ground with tension and release so it can dropped for harvest.

Am making a hops dryer right now too...

I can’t really dring those brews but you have to start somewhere!


22 posted on 11/30/2012 8:26:22 PM PST by quantim (Victory is not relative, it is absolute.)
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To: mrsmith

Ed Wort’s Apfelwine ... That is what is in my 6 gallon carboy right now. I like that after two months you have a nice tasting cider. Did you back sweeten it? Mine did a great big aggressive ferment and it lasted for about 5 days. I added pureed raisins as a yeast nutrient - I thought it would never slow down. I used a White labs liquid Champagne yeast. I also used store bought apple cider a mix of 3 gallons of Musselman’s and 3 gallons of Tree Top. I have read that if you age them for 6 or so months they really mellow out and the apple flavor comes out!


23 posted on 12/01/2012 10:11:30 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

My Apfelwine came out nothing like cider ar all but a very strong dry wine.
Since you’re following the recipe more closely (though I see you can’t help from tweaking it too) your results may be different.
The speed, potency, adaptability and ease of the recipe is impressive. I do plan on aging some of my next batch to 6 months for next summer. Towards that end I’m getting a 12 gallon head start on my cider. That should let me keep the apfelwine 2 months in the glass carboy, then rack it into pet bottles for the remainder.

Man, I like cider right after ferment before it’s even fully cleared. It’s ‘foody’ tasting, reminds me of the farm cider that had barely started fermenting I had as a visiting kid (my great-grandmother kept an eye on the cider and threw it out when she saw that it was fermenting).

Haven’t tried back-sweetening yet, will start experimenting though with all the still cider I’ll have.


24 posted on 12/05/2012 6:38:54 PM PST by mrsmith (Dumb sluts: Lifeblood of the Media, Backbone of the Democrat Party!)
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To: mrsmith

All the ciders I have made were really sour and needed back sweetening. I am hoping the aging process mellows this one out a bit. I have been using Lactose to back sweeten before bottling. I have been using PET bottles also and using carb tabs to carbonate. I prefer my cider sparkling.


25 posted on 12/05/2012 7:34:13 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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