Beer and Wine: The Blog


 

Cherry Liqueur

June 21st, 2013 by Nate


Today I used up some cherries by making a batch of cherry liqueur. I found a good looking recipe here and decided to give it a try. It calls for aging the liqueur for 6 months and for using brandy as the base alcohol, both quite different from the previous liqueurs I have made.

This will be the third liqueur I’ve made (I’ve previously made Blackberry liqueur and Banana liqueur) and the first one I am putting up on the blog. I hadn’t added the previous ones since they aren’t really brewing, mainly just steeping flavorings in alcohol, but I figured it is all in the same vein of home-made alcohol and so I will include these recipes here in the future.

Cherry Liqueur

Liqueur – Kent, WA
2 Quarts
Flavorings
1 Quart Fresh Bing Cherries (stems removed)
1/2 Lemon
2.00 Tbsp Sugar
1.00 tsp Almond Extract
Alcohol
750 mL E&J Brandy

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Plum Melomel

October 5th, 2012 by Nate


In an attempt to use up the rest of our plums, and protect against not having any plums next year like we had last year, I am making another 5 gallon batch of plum alcohol. This will be a melomel, and I think the plum and honey flavors will mix well together.

Plum Melomel

Melomel – Kent, WA
5 Gallons
OG: 1.090 FG: 0.997 %ABV: 12.4 TA: 0.–%
Sugars
15.00 lb Fresh Plums
10.00 lb Pure Clover Honey
Additives
1.00 Tbsp Yeast nutrient
1.00 Tbsp Pectic enzyme
Yeast
1.00 Packet Premier Cuvee Wine Yeast

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Plum Wine III

September 26th, 2012 by Nate


This year we got plums on our trees, unlike last year where we only got a handful. I have been waiting for plums to make a new batch of my Plum Wine, one of my favorites. I am going to try and make the same recipe I did the first year I made it, which turned out the best (more plum flavor than the last batch which used the steam juicer).

Plum Wine III

Fruit Wine – Kent, WA
5 Gallons
OG: 1.125 FG: 1.000 %ABV: 13.4 TA: 0.–%
Sugars
25.00 lb Fresh Plums
10.00 lb Sugar
Additives
5 Campden Tablets
1.00 Tbsp Yeast nutrient
1.00 Tbsp Pectic enzyme
1.50 tsp Grape Tannin
Yeast
1.00 Packet Cote des Blancs Wine Yest

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Strawberry Wine II

August 29th, 2012 by Nate


Strawberry Wine II

Fruit Wine – Kent, WA
5 Gallons
OG: 1.080 FG: 0.994 %ABV: 10.0 TA: -.-%
Fermentables
19.5 lb Strawberry Fruit Packs, Frozen
5 lb Sugar
Yeast
1 package Montrachet Wine Yeast
Additives
2 tsp Pectic Enzyme
1 Tbsp Yeast Nutrient

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Raspberry Wine II

August 1st, 2012 by Nate


Time for another batch of raspberry wine. We have been picking raspberries and storing them in the freezer, and I’m finally getting around to making wine today. I am going to try and make the same recipe I did for my very first batch of raspberry wine, which turned out great. I will simply be scaling it up to 5 gallons.

Raspberry Wine II

Fruit Wine – Kent, WA
5 Gallons
OG: 1.090 FG: 0.996 %ABV: 12.5 TA: -.-%
Fermentables
15 lb Raspberries, Frozen
8 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
Additives
2.5 tsp Pectic Enzyme
5 tsp Yeast Nutrient

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Guava Wine

June 26th, 2012 by Brian


Guava Wine

Fruit Wine – Bronx, NY
5 Gallons

 

OG: 1.103 FG: 1.008 ABV: 13.7% TA: -.–%
Fermentables
143.5 oz Guava Pulp
4 lbs Sugar
Additives
1/2 tsp Pectic Enzyme
Yeast
1.00 Packet Lavlin 71B-1122

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Mango Wine

June 26th, 2012 by Brian


Mango Wine

Fruit Wine – Bronx, NY
5 Gallons

 

OG: 1.090 FG: 0.992 ABV: 13.6% TA: -.–%
Fermentables
64 oz Mango Nectar (50% Juice)
180 oz Canned Kesar Mango Pulp
5 lbs Raw Sugar
3 lbs Sugar
Additives
1/4 tsp Pectic Enzyme
Yeast
1.00 Packet Lavlin K1-V1116

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Soursop Wine

June 26th, 2012 by Brian


Soursop Wine

Fruit Wine – Bronx, NY
3 Gallons

 

OG: 1.110 FG: -.— %ABV: -.- TA: -.–%
Fermentables
168 oz Soursop Nectar (13% Juice)
56 oz Frozen Soursop Pulp
4 lbs Sugar
Additives
1/4 tsp Pectic Enzyme
Yeast
1.00 Packet Lavlin 71B-1122

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Äpfelwein

June 26th, 2012 by Brian


Äpfelwein

Fruit Wine – Bronx, NY
5 Gallons

 

OG: 1.072 FG: 0.999 %ABV: 9.9% TA: -.–%
Fermentables
5 gallons 100% Apple Juice
2 cans Frozen Apple Juice Concentrate
2 lbs Dark Brown Sugar
Yeast
1.00 Packet Red Star Montrachet

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Vacation IPA

June 25th, 2012 by Nate


Vacation IPA

5 Gallons, Extract – American Amber – Port Chester, NY
OG: 1.048 FG: 1.0– %ABV: -.- IBU: 67.3 SRM: 25.8
Grains Steep at 155° F
1.00 lb Crystal 150 30 minutes
1.00 lb Caraaroma 30 minutes
1.00 lb Munton 2-Row 30 minutes
1.00 lb Weyermann 2-Row 30 minutes
Extract Total Boil Time
1.00 lb Munton’s Light DME 60 minutes
3.30 lb Munton’s Light LME 0 minutes
Hops Add
1.00 oz Chinook (15.0% AA), pellet 60 minutes
0.50 oz Cascade (3.2% AA), pellet 15 minutes
0.50 oz Cascade (3.2% AA), pellet 5 minutes
Yeast Cool wort to 80° F
1 package Wyeast 1007 German Ale Pitched from packet
Additives Time
4.50 oz Priming Sugar Bottling

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