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Making Homemade Wine and Beer Making Homemade Wine and Beer Tired of massed produced wine and beer? Did you ever want to make your own wine or beer? Then drop by to learn how. Tips, recipes, techniques and my crazy methods can be found on this blog. So grab a drink and stop in. 
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What Happens When
2007-09-11 07:01:00 What Happens When .... Will be a monthly series on how to fix things after things have gone wrong. For example, your fermentation is stuck, so what do you do to fix it?This month's post is about What Happens When your spouse dies and the house you both lived in is sold. Or, in otherwords, why I haven't posted much during the summer months.First, a little background. My wife and I had been married for 13 years and were planning on moving to another part of Pennsylvania. We cleaned out the attic and basement in April of this year. It just so happens that she was also battling cancer during this time. At the end of May, she went home to the Lord. Most of June was spent dealing with funeral, family, and friends. Handling the grieving process and tending to final expenses.Then, at the end of June the house we had lived in was sold and I needed to move by the end of July. First there was the search of finding a place. Then moving from a house to an apartment while working about 40 hours...
Will Merlot Sales Ever Recover?
2007-07-06 00:43:00 This article was sent to me by Simon Owens from Bloggasm. Nice article.The scene lasts no longer than a few moments.Thomas Haden Church’s character, frustrated and looking to get laid, tells Paul Giamatti’s character that if the two women they’re about to meet want to drink Merlot , they’re all drinking Merlot. “No, if anyone orders Merlot, I’m leaving,” Giamatti responds. “I am not drinking any fucking Merlot!”The scene is humorous but fleeting, yet after the movie Sideways was met with both critical and popular success, news organizations began reporting Merlot’s demise. Sales within the industry dropped as casual, uninformed wine drinkers turned up their noses at the drink. And wine afficionados weren’t all sad to see the grape’s downfall.Read the rest of the article.My BlogsBeer Recipes – Beer, Wine and Food – Making Homemade Wine and Beer – Wine Recipes
Will Merlot Sales Ever Recover?
2007-07-06 00:43:00 This article was sent to me by Simon Owens from Bloggasm. Nice article.The scene lasts no longer than a few moments.Thomas Haden Church?s character, frustrated and looking to get laid, tells Paul Giamatti?s character that if the two women they?re about to meet want to drink Merlot , they?re all drinking Merlot. ?No, if anyone orders Merlot, I?m leaving,? Giamatti responds. ?I am not drinking any fucking Merlot!?The scene is humorous but fleeting, yet after the movie Sideways was met with both critical and popular success, news organizations began reporting Merlot?s demise. Sales within the industry dropped as casual, uninformed wine drinkers turned up their noses at the drink. And wine afficionados weren?t all sad to see the grape?s downfall.Read the rest of the article. More About: General
Kahlua
2007-06-28 23:59:00 A version of "KAHLUA"~ From MexicoAhhhh Kahlua , mix in drinks or serve on crushed ice with cream! 3 Cups sugar 2 Cups water 6 Tbs. Dry instant Coffee 1/2 Cup water Fifth of Vodka 2 Tbs. Vanilla extractMake a simple syrup with sugar and water, bring mixture to a boil allow toboil for 20 minutes. At same time mix coffee with ½ cup water andbring to a boil. Allow both to cool. In ½ gallon container addfifth of vodka and all other ingredients. Start drinking right away!My BlogsBeer Recipes – Beer, Wine and Food – Making Homemade Wine and Beer – Wine Recipes
Kahlua
2007-06-28 23:59:00 A version of "KAHLUA"~ From MexicoAhhhh Kahlua , mix in drinks or serve on crushed ice with cream! 3 Cups sugar 2 Cups water 6 Tbs. Dry instant Coffee 1/2 Cup water Fifth of Vodka 2 Tbs. Vanilla extractMake a simple syrup with sugar and water, bring mixture to a boil allow toboil for 20 minutes. At same time mix coffee with cup water andbring to a boil. Allow both to cool. In gallon container addfifth of vodka and all other ingredients. Start drinking right away! More About: General
5 Reasons Why I Make Wine and Beer
2007-06-26 07:01:00 This was originally posted on Beer , Wine and Food in May 2007. Since I'm just getting back into blogging, I thought that it was appropriate to post why I make wine and beer.Problogger is running a writing project that asks you to write a ?Top 5? article for your blog. So, I was kicking around a few ideas and decided to give the top 5 reasons why I make my own wine and beer. I?ll give you a heads up, in that a lot if the reasons why are my opinions. So you may either agree or disagree with what I say. Doesn?t bother me, I?m pretty thicked skinned. Well, anyways, here is the top 5.#5 Because I Can - Living in a society that does not frown on wine and beer is a big plus. Certain countries throughout the world, the making or drinking of wine and beer could cost you your life. Thankfully, I do not live in one of those countries and can freely practice my hobby.#4 The Joy of Creating - Did you ever paint a room, or bake a dinner and have it come out perfect? The sheer joy in that event ... More About: General , Reasons , Make
5 Reasons Why I Make Wine and Beer
2007-06-26 07:01:00 This was originally posted on Beer , Wine and Food in May 2007. Since I'm just getting back into blogging, I thought that it was appropriate to post why I make wine and beer.Problogger is running a writing project that asks you to write a “Top 5″ article for your blog. So, I was kicking around a few ideas and decided to give the top 5 reasons why I make my own wine and beer. I’ll give you a heads up, in that a lot if the reasons why are my opinions. So you may either agree or disagree with what I say. Doesn’t bother me, I’m pretty thicked skinned. Well, anyways, here is the top 5.#5 Because I Can - Living in a society that does not frown on wine and beer is a big plus. Certain countries throughout the world, the making or drinking of wine and beer could cost you your life. Thankfully, I do not live in one of those countries and can freely practice my hobby.#4 The Joy of Creating - Did you ever paint a room, or bake a dinner and have it come out perfect? The sheer joy in t... More About: Reasons , Make
In Memory - Karen L. Evert
2007-06-07 07:01:00 Karen L. Evert, my wife of 13 wonderful years, went home to the Lord on May, 27, 2007. Karen fought a courageous almost 2 year battle with Leiomyosarcoma, a rare cancer. Even after 9 rounds of chemo, she still had a smile. Karen was a great friend, mother, wife and just one amazing person. I’m sad that she is gone from the physical world, but I am extremely happy that she is singing and rejoicing in heaven. I’m glad I got to spend 14 wonderful years with you. Personally, you were the better half of this marriage. You made me a better person. It was such a great honor to have known you. You will always have a place in my heart. My BlogsBeer Recipes – Beer, Wine and Food – Making Homemade Wine and Beer – Wine Recipes More About: Memory , Karen , In Memory , Vert
In Memory - Karen L. Evert
2007-06-07 07:01:00 Karen L. Evert, my wife of 13 wonderful years, went home to the Lord on May, 27, 2007. Karen fought a courageous almost 2 year battle with Leiomyosarcoma, a rare cancer. Even after 9 rounds of chemo, she still had a smile. Karen was a great friend, mother, wife and just one amazing person. I?m sad that she is gone from the physical world, but I am extremely happy that she is singing and rejoicing in heaven. I?m glad I got to spend 14 wonderful years with you. Personally, you were the better half of this marriage. You made me a better person. It was such a great honor to have known you. You will always have a place in my heart. More About: Memory , General , Karen , Memo , In Memory
Great White North
2007-06-01 04:06:00 7th in the Series"Before the microbrew revolution took hold, Canadian lagers like Moosehead and Molson were considered "the good stuff." Possesing a more interesting hop profile than the lagers produced by their neighbors south of the border, Canadian-style lagers are crisp, refreshing, and very drinkable."6 pounds Canadian 2 row malt1/2 pound flaked barley1 1/2 ounces Pride of Ringwood hops for bittering1 ounce Kent Golding hops for flavor1 package American lager yeast3/4 cup corn sugar for primingMash crushed grains for 60 to 90 minutes.Collect 6 gallons of wort.Add Pride of Ringwood hops and boil for 1 hour, adding Kent Golding hops for the last 30 minutes.Cool wort and pitch yeast.Primary ferment for at 50 to 55 degrees for 5 to 7 days.Transfer to secondary fermenter. Lager for 2 to 3 weeks. Bottle using corn sugar. Age in bottle 10 to 14 days.Technorati Tags: beer, homebrew, Canadian, Moosehead, Molson, recipeMy BlogsBeer Recipes – Beer, Wine and Food – Making Homemade Wine... More About: Great , White , North , Great White
Great White North
2007-06-01 04:06:00 7th in the Series"Before the microbrew revolution took hold, Canadian lagers like Moosehead and Molson were considered "the good stuff." Possesing a more interesting hop profile than the lagers produced by their neighbors south of the border, Canadian-style lagers are crisp, refreshing, and very drinkable."6 pounds Canadian 2 row malt1/2 pound flaked barley1 1/2 ounces Pride of Ringwood hops for bittering1 ounce Kent Golding hops for flavor1 package American lager yeast3/4 cup corn sugar for primingMash crushed grains for 60 to 90 minutes.Collect 6 gallons of wort.Add Pride of Ringwood hops and boil for 1 hour, adding Kent Golding hops for the last 30 minutes.Cool wort and pitch yeast.Primary ferment for at 50 to 55 degrees for 5 to 7 days.Transfer to secondary fermenter. Lager for 2 to 3 weeks. Bottle using corn sugar. Age in bottle 10 to 14 days.Technorati Tags: beer, homebrew, Canadian, Moosehead, Molson, recipe More About: Great , White , North , Great White
Sack Mead
2007-05-29 23:00:00 Last in the Series"If you like your meads sweet, light and true to their heritage, you'll love sack mead. The flavor is full of honey, you can alomost hear the bees buzz!! Because this mead is only flavored with honey, the tannin is an essential part of the recipe. Leave it out, and you may find the end result a bit insipid."Makes 1 gallon3 pounds orange blossom honey1 teaspoon acid blend1 teaspoon pectic enzyme1 Campden tablet1 package Montrachet yeast1 teaspoon yeast nutrient1 1/2 cups orange juice at room temperature1/4 teaspoon grape tanninIn a large enamel or stainless steel pot, boil the hone in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. (the foam will contain water impurities and beeswax residue.)Let cool, and then transfer the honey mixture to a 2 gallon fermenter. Add the acid, pectic enzyme and enough water to make 1 gallon. Add the campden tablet and let the mixture sit, well covered, for 24 hours.In a jar, make a yeast ... More About: Sack , Mead
Sack Mead
2007-05-29 23:00:00 Last in the Series"If you like your meads sweet, light and true to their heritage, you'll love sack mead. The flavor is full of honey, you can alomost hear the bees buzz!! Because this mead is only flavored with honey, the tannin is an essential part of the recipe. Leave it out, and you may find the end result a bit insipid."Makes 1 gallon3 pounds orange blossom honey1 teaspoon acid blend1 teaspoon pectic enzyme1 Campden tablet1 package Montrachet yeast1 teaspoon yeast nutrient1 1/2 cups orange juice at room temperature1/4 teaspoon grape tanninIn a large enamel or stainless steel pot, boil the hone in water (1 part honey to 2 parts water) for 10 to 20 minutes, skimming off any foam that forms. (the foam will contain water impurities and beeswax residue.)Let cool, and then transfer the honey mixture to a 2 gallon fermenter. Add the acid, pectic enzyme and enough water to make 1 gallon. Add the campden tablet and let the mixture sit, well covered, for 24 hours.In a jar, make a yeast ... More About: Sack , Mead
Golden Pils
2007-05-24 14:13:00 6th in the series"The addition of brown sugar to the pilsner style produces a beer that is less dry than the classic pilsner. Light brown sugar is recommended to maintain the correct color for the pilsner style."8 pounds Alexander's pale malt1/2 pounds crystal malt (20L)1 pound light or dark brown sugar1 ounce Hallertauer hops for bittering1 ounce Tettnanger hops for flavoring1 1/2 ounces Saaz hops for aroma1 teaspoon Irish moss1 package Pilsen lager yeast3/4 cup corn sugarPlace the crushed crystal malt in water and steep at 155 degrees for 30 minutes.Remove spent grains, add malt extract and brown sugar, and bring to a boil.Add Hallertauer hops and boil for 1 hour.Add Tettnanger hops 30 minutes into boil.Add Saaz hops and Irish moss for the last 10 minutes of the boil.Cool wort and pitch yeast.Primary ferment at 50 to 55 degrees for 5 to 7 days.Transfer to secondary fermenter. Lager for 3 to 4 weeks.Bottle using corn sugar. Age in bottle 10 to 14 days.My BlogsBeer Recipes – Beer... More About: Golden
Golden Pils
2007-05-24 14:13:00 6th in the series"The addition of brown sugar to the pilsner style produces a beer that is less dry than the classic pilsner. Light brown sugar is recommended to maintain the correct color for the pilsner style."8 pounds Alexander's pale malt1/2 pounds crystal malt (20L)1 pound light or dark brown sugar1 ounce Hallertauer hops for bittering1 ounce Tettnanger hops for flavoring1 1/2 ounces Saaz hops for aroma1 teaspoon Irish moss1 package Pilsen lager yeast3/4 cup corn sugarPlace the crushed crystal malt in water and steep at 155 degrees for 30 minutes.Remove spent grains, add malt extract and brown sugar, and bring to a boil.Add Hallertauer hops and boil for 1 hour.Add Tettnanger hops 30 minutes into boil.Add Saaz hops and Irish moss for the last 10 minutes of the boil.Cool wort and pitch yeast.Primary ferment at 50 to 55 degrees for 5 to 7 days.Transfer to secondary fermenter. Lager for 3 to 4 weeks.Bottle using corn sugar. Age in bottle 10 to 14 days. More About: Golden
Sweet Wheat Wine
2007-05-22 13:28:00 Fifth in the Series"This wine is light and lively with hints of citrus and a nice, vinous character. The wheat supplies nutrients and sugars to enhance the fermentation process."Makes 1 gallon3/4 pound wheat berries1 pound raisins or 1 pint white grape juice concentrate2 1/2 pounds brown sugar1 Campden tablet1 package wine yeast1 teaspoon pectic enzyme1 teaspoon yeast nutrient1 1/2 cups orange juice at room temperature1 ounce citric acidSoak the wheat berries overnight in 1/2 quart of water to soften them. Mince the wheat berries and raisins and transfer to a 2 gallon fermenter. Bring 2 quarts of water to a boil, pour it over the wheat-raisin mixture, add the brown sugar, and let cool. Add a Campden tablet and let sit, well covered, for 24 hours.In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly, then add to the must.Add the citric acid; then let the mix... More About: Wine , Wheat , Sweet
Sweet Wheat Wine
2007-05-22 13:28:00 Fifth in the Series"This wine is light and lively with hints of citrus and a nice, vinous character. The wheat supplies nutrients and sugars to enhance the fermentation process."Makes 1 gallon3/4 pound wheat berries1 pound raisins or 1 pint white grape juice concentrate2 1/2 pounds brown sugar1 Campden tablet1 package wine yeast1 teaspoon pectic enzyme1 teaspoon yeast nutrient1 1/2 cups orange juice at room temperature1 ounce citric acidSoak the wheat berries overnight in 1/2 quart of water to soften them. Mince the wheat berries and raisins and transfer to a 2 gallon fermenter. Bring 2 quarts of water to a boil, pour it over the wheat-raisin mixture, add the brown sugar, and let cool. Add a Campden tablet and let sit, well covered, for 24 hours.In a jar, make a yeast starter culture by combining the wine yeast, pectic enzyme, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubbly, then add to the must.Add the citric acid; then let the mix... More About: Wine , Wheat , Sweet
Basic Pilsner
2007-05-15 13:53:00 "This is the most straightforward of lagers, the German Pils. Agressively hopped with German noble hops (Spalt and Saaz). It is light and dry and refreshing. It is the most popular style of beer consumed in Germany."6 2/3 pounds light malt extract2 1/2 ounces Spalt hops for bittering1 ounce Saaz hops for aroma1 teaspoon Irish moss1 package Munich lager yeast3/4 cup corn sugar for primingBring water to boil and add malt extract and Spalt hops.Boil for 1 hour adding the Saaz hops and Irish moss for the last 10 minutes.Cool wort and pitch yeast.Primary ferment at 50 to 55 degrees for 5 to 7 days.Transfer to secondary fermenter. Lager for 3 to 4 weeks.Bottle using corn sugar. Age in bottle for 7 to 10 days.Technorati Tags: beer, homebrewing, Pilsner, German, recipe More About: Basic
Cornmeal Wine
2007-05-10 18:13:00 Fourth in the Series"Cornmeal wine is initially a bit slower to ferment than many other wines, so be patient with it. Once the fermentation gets going, it makes a good dry wine."Makes 1 gallon.2 lemons3 oranges1 1/2 pounds cornmeal2 1/4 pounds sugar3 pints grape juice concentrate1/4 ounce ground rice1 Campden tablet1 package wine yeast1 teaspoon yeast nutrient1 1/2 cups orange juice at room temperature1 teaspoon pectic enzymeGrate the outer rinds of the oranges and lemons, discard the solids and the white outer rind. Squeeze the juice from the oranges and lemons into a 2 gallon plastic container. Add the grated rind to the container, along with the cornmeal, sugar, grape juice concentrate and rice. Add enough water to make 1 gallon. Add Campden tablet and let mixture sit, well covered, for 24 hours.In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient, and 1 1/2 cups orange juice. Cover, shake vigorously, and let stand 1 to 3 hours, until bubly, then add... More About: Wine , Meal
Quince Wine
2007-05-08 14:00:00 Third in the SeriesThis is a nice dry wine with hints of pear and apple in its flavor. For those who have never seen a quince tree, the fruit is yellow to yellow-green---it resembles a pear in color, though it doesn't have the classic pear shape. (The fruit looks something like a fat doughnut, with depressions where the whole should be on either end.)Makes 1 Gallon20 ripe quinces2 1/4 pounds sugarJuice and zest of 2 lemons1 teaspoon pectic enzyme1 Campden tablet1 package wine yeast1 teaspoon yeast nutrient1 1/2 cups orange juice at room temperatureGrate the quinces as near the core as possible. Boil the grated peel and pulp in enough water to cover, for a maximum of 15 minutes. (Don't over cook the fruit or you may have trouble clearing the wine.)Strain the mixture and pour the juice onto the sugar in fermenter. Add the juice and zest of the lemons. Let the mixture cool then add the pectic enzyme. Add a capmden tablet and let the mixture sit, well covered for 24 hours.In a jar, ma... More About: Wine
Basic Stout
2007-05-01 12:25:00 This is the fourth in a series of recipes taken from The Homebrewer's Recipe Guide."Dry stout is one of the most popular styles of beer (thank you Mr. Guinness.) It is also one of the most rewarding homebrews. A bottle of this thick, rich brew is a wonderful sight in your refrigerator on a cold winter evening"Ingredients6 2/3 pounds dark malt extract1 pound crystal malt (40L)1 pound roasted barley1/2 pound chocolate malt1/2 malto-dextrin powder1 1/2 ounces Bullion hops (bittering)1 ounce Irish ale yeast1 1/4 cup dry malt extract for primingProcedurePlace crushed crystal malt, roasted barley and chocolate malt in water and steep at 155 degrees for 30 minutes. Remove spent grains and add malt extract, malto-dextrin and Bullion hops.Boil for 1 hour.Cool wort and pitch yeast.Ferment for 10 to 14 days.Bottle using dry malt extract.Age for 7 to 10 days More About: Basic
Basic Porter
2007-04-27 00:06:00 This is the third in a series of recipes taken from The Homebrewer's Recipe Guide."This easy recipe is typical of the traditional sharp-flavored British porters. While the process is quite simple, the flavors are anything but. This is a very good recipe for the beginning brewer, with results that are sure to impress"Ingredients6 2/3 pounds amber malt extract1 1/2 pounds Alexander's amber malt extract1/2 pound black patent malt1/2 pound crystal malt (60L)1 teaspoon gypsum1 1/2 ounces Kent Goldings hops (bittering)1/2 ounce Liberty hops (aroma)1 package English ale yeast3/4 cup corn sugar for primingProcedurePlace crushed black patent and crystal malt in water and steep at 155 degrees for 30 minutes.Remove spent grains and add malt extract, gypsum and Kent Goldings hops.Boil for 1 hour.Add Liberty hops for the last 5 minutes of the boil.Cool wort and pitch yeast.Ferment for 10 to 14 days.Bottle using corn sugar.Age for 10 daysTechnorati Tags: Beer, Hombrew, Basic Porter
Apricot Wine
2007-04-25 01:15:00 Second in the series"The apricot's intense flavor becomes mellow and full-bodied in wine. The lovely golden color is a plus."3 pounds fresh apricots1 1/2 pounds sugar1 pound honey1 pound high quality dried apricots choppedJuice of 2 lemons1 teaspoon lemon zest1/4 teaspoon grape tannin1 teaspoon yeast nutrient1 teaspoon pectic enzyme1 Campden tablet1 package wine yeastCut fresh apricots in half, remove pits and cut the fruit into quarters. Put the fruit in the fermenter and cover with sugar. Mix 1/2 gallon of water with the honey in a suacepan and bring to a boil. Skim off the foam. When no more foam rises to the top, add the chopped apricots to the honey mixture and pour over the fresh apricots. Add the lemon juice, lemon tannin, yeast nutrient, pectic enzyme and Campden tablet to the mixture. Let stand for 24 hours.Add the yeast and let the mixture ferment for one week, stirring daily. Remove the solids and pour the liquid into an airlocked fermentation vessel. Let ferment for one... More About: Wine , Rico
Basic British Brown Ale
2007-04-20 05:30:00 This is the second in a series of recipes taken from The Homebrewer's Recipe Guide."This is a basic brown in the tradtional style of northern England. It relies on a blend of malts to achieve its characteristic toasty flavor. Low hop bitterness and fruity yeast are also essential."Ingredients3 1/3 pounds amber malt extract3 1/3 pounds dark malt extract1 pound cara-pils malt1 pound crystal malt (80L)2 ounces chocolate malt1 1/2 ounces Kent Golding hops (bittering)1 cup light brown sugar1/2 ounce Fuggle hops (flavoring)1/2 ounce Kent Golding hops (aroma)1 teaspoon gypsum1 package British ale yeast1 cup light or dark brown sugar for primingProcedurePlace crystal malt, cara-pils malt, amber malt and chocolate malt in water and step at 155 degrees for 1/2 hour.Add gypsum and bring water to a boil and remove spent grains.Add malt extracts, 1 1/2 ounces Kent Golding hops, and brown sugar.Boil for 1 hour adding the Fuggles hops after 30 minutes and 1/2 ounce Kent Goldings for the last 5 mi... More About: Brown , Basic
Pineapple-Orange Delight
2007-04-18 05:37:00 This is the first in the series of recipes from Making Wild Wines and Meads."The color is light, but the flavor is redolent of the tropics. Choose a ripe pineapple, one that will release a leaf of its topknot with a firm tug--or give the pineapple the sniff test. The flavor--and ultimately the bouquet of your wine--will be reflected in the aroma of the pineapple, you use"Yield 1 Gallon4 pounds ripe pineapple1 tablespoon light brown sugar4 ounces golden raisins, chopped2 pounds orang-blossom honey12 ounces ornage juice concentratejuice of 1 lemon1 teaspoon orange zest1/4 teaspoon tannin1 teaspoon yeast nutrient1 teaspoon pectic enzyme1 Campden tablet1 package wine yeastChop and core the pineapple, and transfer to a 2 gallon plastic bucket. Add the sugar and raisins, and set aside.In a medium saucepan, mix the honey in 1/2 gallon of water and bring to a boil. Skim off foam. When no more foam rises to the top, pour the honey-water mixture over the pineapple mixture. Add the orange juic... More About: Pineapple , Orange , Light , Range , Deli
Any Pub in London Bitter
2007-04-13 00:37:00 This is the first in a series of recipes taken from The Homebrewer's Recipe Guide. There are a couple things to know about making these recipes.1. All recipes are for a 5 gallon batch2. Most recipes are extract recipes3. All recipes us liquid yeastThe name says it all. This style of classic ale can be found in every pub in London . It is a very light beer that is usually served hand drawn and at cellar temperature in London pubs.Ingredients3 1/3 pounds light malt extract - this is usually 1 can2 pounds light dry malt1 1/2 ounces Kent Golding hops for boiling1 ounce Cascade hops for finish2 teaspoons gypsum1 teaspoon Irish Moss1 package London ale yeast1/2 cup corn sugar for primingProcedureCombine malt extracts, gypsum and Kent Goldings hops in waterBoil for 1 hourAdd 1 ounce Cascade hops and Irish Moss for the last 5 minutes of the boilCool wort and pitch yeastFermentation should be complete within 10 days.Bottle using corn sugar.Age in bottle 5 to 7 days.Other Posts in SeriesBasic... More About: Ondo , Bitter
Blueberry Port
2007-04-10 13:05:00 6 pounds (12 cups) blueberries1/2 cup Dry malt4 cups granulated sugar1/2 teaspoon acid blend1/2 teaspoon pectic enzyme1 teaspoon yeast nutrient2 campden tablet1 package Sherry or Port yeastwaterCrush the fruit. Add 12 cups of water and all other ingredients except the yeast. Stir well to dissolve sugar. Let sit overnight.Specific gravity should be between 1.090 and 1.095. Sprinkle yeast over the mixture and stir. Stir daily for five days.Strain the must and squeeze the juice out. Siphon into secondary fermentor, add water to make up volume and attach airlock.Rack in three weeks, and every three months for one year. You must finish wine dry when making Port. BottleThe wine is best if you can refrain from drinking it for one full year from the date it was started.Technorati Tags: Wine, Winemaking, Port, Blueberries, Recipe
Saison
2007-04-03 12:04:00 Ingredients:8 lbs extra pale dry malt extract13 oz. pale candi sugar (or white table sugar)7 AAU's hop pellets - 70 minutes oz hop pellets-5 minutesWyeast or white Labs Saison yeast (or culture your own from the dregs of a goodbottle-conditioned Saison)./>Method:Heat6 gallons of brewing water (use two pots if necessary). Stir in maltextract into the brewing water until dissolved and boil for 70 minutes,adding hops and sugar as indicated. Cool to 80 degrees and pitch yeaststarter. Aerate thoroughly. Ferment at 80 degrees to 88 degrees. O.G. = 1.072.Technorati Tags: Beer, Homebrewing, Belguim, Saison
Maibock
2007-03-30 13:10:00 Makes 5 Gallons10 pounds amber malt extract1 pound crystal 20L1/2 pound German pale 2-row malt1/2 pound choclate malt1 ounce perle hops1 ounce hallertauer hops1 package yeast (Bavarian lager yeast preferred)Place crushed grains in water and steep at 155 degrees for 30 minutesRemove grains and add malt extractBoil 1 hour, adding Perle hops after 15 minutes.Add Hallertauer hops 45 minutes into the boil.Cool wort and pitch yeast.Ferment at 50 to 55 degrees for 5 days.Transfer to secondary fermenter and lager for 3 to 4 weeks.Bottle and age 1 week.OG 1.072Technorati Tags: Beer, Homebrewing, Maibock
Crabapple Wine
More articles from this author:2007-03-27 13:17:00 6 pounds crabapples (about 6 quarts)water2 campden tablets1/4 teaspoon pectic enzyme1 package wine yeast1 teaspoon nutrients3 pounds granulated sugar (about 6 3/4 cups)honeyCrush apples -- DO NOT cut seeds open. Place in primary fermentor. Add enough water to cover apples. Crush and stir in campden tablets. Add pectic enzyme and stir well. Let sit overnight. The next day, add yeast and nutrients. Stir. Leave for 5 days, stirring each day. On the 6th day, strain and discard apples. Add sugar. Make up to one gallon with water. Specific Gravity should be 1.100. Put into secondary fermentor with an airlock. Three weeks afterfermentation has stopped, siphon off the lees. Mix 1/2 cup honey with 1 cup wine. Stir honey mixture back into the wine. Put back into secondary fermentor. Fermentation should begin again. If it does not, add 1/2 teaspoon nutrients. If you want a sweet wine, repeat the honey addition one or two more times, until fermentation does not start again when honey is added.... More About: Wine , Crab 1, 2, 3, 4, 5, 6 |
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