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Pinging the Homebrewers and Winemaker list
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!
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.
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.
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.
Third Street Brew House Neighbor
Surly Darkness
Founder's Breakfast Stout
Brau Brother's Moo Joos
Franziskaner Weissbier
Red Hook ESB
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!
working on a Pacific NW Dark Lager - my attempt to clone Full Sail’s Sessions Dark Lager...
Pretty tasty, IMHO...
