Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Itís Beer Thirty FReepers! Time For The Homebrewing / Wine Making Thread #32 February 22, 2013
Free Republic | 2-22-2013 | Red_Devil 232

Posted on 02/22/2013 3:33:05 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 my oatmeal stout yesterday and will let it bottle condition for a few weeks before trying. Hope it carbs up nicely. I do not have any plans on brewing up another brew until the weather warms up a little. It is a little cool out side for me. My last try at making an acceptable Apple Cider is coming along well I popped a top on one and it was quite tasty and had a great carbonation to it. I will let it age for another month or so.

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
Navigation: use the links below to view more comments.
first 1-2021-35 next last

1 posted on 02/22/2013 3:33:13 PM PST by Red_Devil 232
[ Post Reply | Private Reply | View Replies]

To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Pinging the home brewing and wine making list.


2 posted on 02/22/2013 3:35:18 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: quantim; spinestein; 5Madman2; DTogo; Horatio Gates; Ribeye; decal; B Knotts; doodad; hemogoblin; ..

Pinging the home brewing and wine making list.


3 posted on 02/22/2013 3:36:04 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Red_Devil 232

The smoker you drink, the sober you up.


4 posted on 02/22/2013 3:36:16 PM PST by freedumb2003 (I learned everything I needed to know about racism from Colin Powell)
[ Post Reply | Private Reply | To 1 | View Replies]

To: freedumb2003

????


5 posted on 02/22/2013 3:38:15 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 4 | View Replies]

To: Red_Devil 232

>>????<<

Agreed.


6 posted on 02/22/2013 3:42:27 PM PST by freedumb2003 (I learned everything I needed to know about racism from Colin Powell)
[ Post Reply | Private Reply | To 5 | View Replies]

To: Red_Devil 232

Today we bottled some orange wine (made with fruit & concentrate), & I’m drinking the last bit that wouldn’t go into a full bottle. It came out quite well, with a good orange flavor. It’s a little harsh & will need some aging, but on the whole I’m happy with the result.

Tomorrow we catch up on other wine chores - racking some peach/apricot blend & a batch of strawberry.


7 posted on 02/22/2013 4:06:47 PM PST by Twotone (Marte Et Clypeo)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Twotone
Hahaha...what time is it? Why it's Beer 30. Or Beer 30 Light.

http://seekingalpha.com/article/163105-a-shortage-of-bullets-presents-investment-opportunities

this beer sucks, but it's cheap and it's called Beer 30

8 posted on 02/22/2013 4:34:08 PM PST by irish guard
[ Post Reply | Private Reply | To 7 | View Replies]

To: irish guard

Oops. Wrong URL. http://beeradvocate.com/beer/profile/1422/32918


9 posted on 02/22/2013 4:35:13 PM PST by irish guard
[ Post Reply | Private Reply | To 8 | View Replies]

To: irish guard

And I have a red ale and a Spotted Cow clone in carbons right now


10 posted on 02/22/2013 4:36:45 PM PST by irish guard
[ Post Reply | Private Reply | To 9 | View Replies]

To: irish guard

That’s funny. Years & years ago there was a beer available in Hawaii called Primo. I think it was less tasty than Bud Light, but everyone bought it because it was cheap, & in a hot climate you’re inclined to drink a LOT of beer. I was too young at the time, so I can’t testify to the taste.


11 posted on 02/22/2013 4:38:17 PM PST by Twotone (Marte Et Clypeo)
[ Post Reply | Private Reply | To 9 | View Replies]

To: Twotone

Orange wine? Interesting.


12 posted on 02/22/2013 4:46:07 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 7 | View Replies]

To: Red_Devil 232

The most interesting wine we’ve made was Banana, using dried banana chips. It smelled like sour milk in the primary fermenter, & I was sure we’d have to toss it. But we kept on racking, & following the recipe instructions, & little by little it lost that smell. It didn’t actually taste like bananas, but it was a pleasant wine. I’ve been meaning to try another batch, but have never gotten around to it. One of these days...


13 posted on 02/22/2013 4:51:40 PM PST by Twotone (Marte Et Clypeo)
[ Post Reply | Private Reply | To 12 | View Replies]

To: Red_Devil 232

Trying to make hard cider for the first time tomorrow. Do you have any advice for a noob?

My only other experience was with dandelion wine about 6 or 7 years ago. It was okay.

This time, I visited a brewing supply store and got some proper equipment.


14 posted on 02/22/2013 5:17:54 PM PST by Bigg Red (Restore us, O God of hosts; let your face shine, that we may be saved! -Ps80)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Red_Devil 232

My wife brought me 2 cases of Three Floyd’s finest. One Gumball Head and one Robert The Bruce. I’m a very, very lucky man.


15 posted on 02/22/2013 5:48:07 PM PST by Lurker (Violence is rarely the answer. But when it is it is the only answer.)
[ Post Reply | Private Reply | To 2 | View Replies]

To: Bigg Red

Basically all you need is some good apple juice, yeast and something to feed the yeast, like raisins boiled in some water to soften them. Crush the boiled softened raisins or process them a blender and add them to your apple juice then add your yeast. The raisins add nutrients that the yeast need that the apple juice does not have.

For five gallons of apple juice I use about 2 cups of golden raisins softened in a cup of water. Works well and keeps the yeasties active.


16 posted on 02/22/2013 6:03:05 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 14 | View Replies]

To: Bigg Red
Trying to make hard cider for the first time tomorrow. Do you have any advice for a noob?

When enjoying your first glass, hold on to your chair, and don't try to stand up.............(been there done that!)

17 posted on 02/22/2013 6:56:31 PM PST by Sarajevo (Don't think for a minute that this excuse for a President has America's best interest in mind.)
[ Post Reply | Private Reply | To 14 | View Replies]

To: Bigg Red

As a 7 month cider noob I recommend using at least 1/2 pound sugar per gallon and a ‘champagne’ yeast (like ec-1118). Shake up your juice well to mix in the sugar AND to aerate it.
During the winter you can hurry the cider along by setting the carboy in the cold for a week, after 7 to 10 days fermentation at room temperature, then siphon it into the containers the juice came in (clean and sanitize them of course).
Leave their tops loose!
Then after a week or so you can enjoy it: tighten the top the day before you want to drink it and carefully pour it so the stuff at the bottom doesn’t come out.

Sure it tastes better the longer you wait but patience is tough for us noobs.

Love my home made cider, great stuff and great fun!


18 posted on 02/22/2013 7:47:43 PM PST by mrsmith (Dumb sluts: Lifeblood of the Media, Backbone of the Democrat Party!)
[ Post Reply | Private Reply | To 14 | View Replies]

To: Twotone

i made some with fresh bananas using ginger as a secondary source of amylase and mashed it like beer. it came out well, but like you say no banana flavor. what it really tasted like was beer without the hops. i think with some hops it has potential


19 posted on 02/22/2013 11:24:42 PM PST by wafflehouse (RE-ELECT NO ONE !)
[ Post Reply | Private Reply | To 13 | View Replies]

To: mrsmith
As a 7 month cider noob I recommend using at least 1/2 pound sugar per gallon and a ‘champagne’ yeast (like ec-1118). Shake up your juice well to mix in the sugar AND to aerate it.

i also use champagne yeast. it is good stuff.
i recommend picking a target alcohol level by adding sugar to a certain specific gravity or degrees brix (depending on what equipment you have)
why would you just throw sugar in there?? put a little water in a saucepan and boil the sugar and water for a minute. this way you know it is sterile and already dissolved.

During the winter you can hurry the cider along by setting the carboy in the cold for a week, after 7 to 10 days fermentation at room temperature, then siphon it into the containers the juice came in (clean and sanitize them of course).

so, putting the cider in colder temperatures makes it brew faster??

Leave their tops loose! Then after a week or so you can enjoy it: tighten the top the day before you want to drink it and carefully pour it so the stuff at the bottom doesn’t come out.

why dont you just wait until it is done to take it out of the fermenter?
20 posted on 02/22/2013 11:32:42 PM PST by wafflehouse (RE-ELECT NO ONE !)
[ Post Reply | Private Reply | To 18 | View Replies]


Navigation: use the links below to view more comments.
first 1-2021-35 next last

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.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson