Beer and Wine: The Blog
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Making another batch of rhubarb wine this year, but doing it without the steam juicer. I found that the steam juicer tends to give a “cooked” flavor to the wines I made with it, so I am going to stop using it this year and see if I end up with better quality wine. In order to get the juice out of the rhubarb I will instead do a freeze/thaw and sugar extraction. I am following the juicing method used by Erroll at WashingtonWinemaker.com but will otherwise use the same recipe I did last year. I am also going to make a 3 gallon batch instead of a 2 gallon batch, as I liked the tart wine that last year’s recipe produced.
Rhubarb Wine II
3 Gallons
|
| OG: |
1.088 |
FG: |
0.998 |
%ABV: |
12.53 |
TA%: |
0.65 |
| Fermentables |
| 9 lb |
Fresh Rhubarb |
| 8.25 lb |
Sugar |
| Yeast |
| 1 package |
Lavlin 71B Yeast |
| Additives |
| 1.50 tsp |
Yeast Nutrient |
| 2.00 tsp |
Pectic Enzyme |
| 3 |
Campden Tablets |
|
|
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Tags: freeze, freeze/thaw, recipe, rhubarb, rhubarb wine, sugar extraction, thaw, wine
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I wanted to try another new type of wine, and dandelions are popping up in our neighborhood. I thought about making this wine last year, but it was too late in the year and not enough flowers were readily available. Plus, it seemed like a pretty time intensive preparation, rightly so. I found a nice recipe at HomeBrewTalk.com, which had good reviews, so I am going to try and make that.
Dandelion Wine
3 Gallons
|
| OG: |
1.126 |
FG: |
0.999 |
%ABV: |
16.8 |
TA%: |
0.9 |
| Sugars |
| 900 grams |
Yellow Dandelion petals |
| 3 lbs |
Raisins |
| 3 |
Oranges |
| 6 |
Lemons |
| 9 lbs |
Sugar |
| Additives |
| 1.50 tsp |
Yeast nutrient |
| Yeast |
| 1.00 Packet |
Cote des Blancs |
|
|
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Tags: dandelion, dandelion wine, lemons, oranges, petals, recipe, wine
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December 5th, 2010 by Nate
I had come across a recipe for German Apfelwein a while back and am now finally getting around to trying it. It is a very simple recipe, no cooking or anything involved. Just mix the ingredients and then wait, the longer the better. According to the reviews I’ve seen, 6 months of aging is great, 8 or more and it is amazing. We will have to see.
Apfelwein
5 Gallons
|
| OG: |
1.064 |
FG: |
1.000 |
%ABV: |
8.4 |
TA: |
0.33% |
| Sugars |
| 5.00 Gallons |
Apple Juice (no preservatives or additives, ascorbic acid okay) |
| 2.00 lb |
Dark Brown Sugar |
| Yeast |
| 1.00 Packet |
Montrachet Wine Yeast |
|
|
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Tags: Apfelwein, apple, brown sugar, German, recipe, wine
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October 30th, 2010 by Nate
Roast Pumpkin Ale
5.5 Gallons, Extract
|
| OG: |
1.055 |
FG: |
1.012 |
%ABV: |
5.6 |
IBU: |
20.8 |
SRM: |
9.7 |
| Grains |
Steep at 155° F
|
| 1.00 lb |
Cara-Pils |
45 minutes |
| 1.00 lb |
Pale 2-Row |
45 minutes |
| Extract |
Total Boil Time
|
| 5.00 Lb |
Amber LME |
60 minutes |
| 2.00 Lb |
Pale LME |
60 minutes |
| Hops |
Add |
| 1.00 oz |
Kent Goldings (5.3% AA), pellet |
60 minutes |
| 0.50 oz |
Saaz (5.2% AA), pellet |
5 minutes |
| Yeast |
Cool wort to 75° F
|
| 1 package |
Wyeast 1056 American Ale |
Pitched from packet |
| Additives |
Time |
| 5.00 lb |
Sugar Pumpkin Meat, cubed |
Steep 45 minutes |
| 1.00 |
Whirlfloc Tablet |
15 minutes |
| 0.75 tsp |
Ground Cinnamon |
15 minutes |
| 0.25 tsp |
Ground Cloves |
15 minutes |
| 0.25 tsp |
Ground Nutmeg |
15 minutes |
| 0.25 tsp |
Ground Ginger |
15 minutes |
| 3.60 oz |
Priming Sugar |
Bottling |
|
|
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Tags: beer, cinnamon, cloves, ginger, nutmeg, pumkin ale, pumpkin, recipe, spices
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October 23rd, 2010 by Nate
Another plum wine, this time with Santa Rosa plums from the store instead of the home -grown Italian plums I used in my previous batches. These plums are very ripe, getting a bit soft, and have a nice dark red color to them. I am going to make this wine without an initial recipe; I will juice the fruit, measure the SG and adjust to around 1.090, and try to add as little water as possible. This is in the hopes of getting more fruit flavor from the wine by adding less water, and also to try a slightly different method. I’m also making this wine a little weaker, so that I have some more variety in the strengths of the wines I am making this year.
Santa Rosa Plum Wine
2 Gallons
|
| OG: |
1.072 |
FG: |
1.000 |
%ABV: |
9.50 |
TA: |
0.55% |
| Sugars |
| 16.00 lb |
Fresh Santa Rosa Plums, pitted and halved |
| 2 lb |
Sugar |
| Additives |
| 1.00 tsp |
Yeast nutrient |
| 0.50 tsp |
Pectic enzyme |
| 0.25 tsp |
Grape Tannin |
| 1 tsp |
Acid Blend |
| Yeast |
| 1.00 Packet |
Cote des Blancs |
|
|
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Tags: plum wine, recipe, santa rosa plum, steam juicer, wine
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October 9th, 2010 by Nate
My grandma gave me 4 pounds of her homegrown green grapes so that I could make some wine. I had been waiting for them to ripen and these are some of the first ripe ones she was able to pick. They sat in the fridge for about a week before I was able to brew with them; a simple one-gallon batch of white wine.
White Grape Wine
1 Gallon
|
| OG: |
1.094 |
FG: |
1.000 |
%ABV: |
12.4 |
TA: |
0.75% |
| Sugars |
| 4.00 lb |
Fresh green grapes, washed and stemmed |
| 2 lb |
Sugar |
| Additives |
| 0.50 tsp |
Yeast nutrient |
| 0.50 tsp |
Pectic enzyme |
| 0.25 tsp |
Grape Tannin |
| 1.00 Tbsp |
Acid Blend |
| Yeast |
| 1.00 Packet |
Lalvin K1-V1116 |
|
|
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Tags: brewing, grape, steam juicer, white wine, wine
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September 21st, 2010 by Nate
It’s time to use the plums before they all fall from the tree and spoil. A lot of our plums are already splitting open on the tree from being ripe and having all the moisture we’ve been getting the past couple weeks. I am making the same recipe I made last year for plum wine because it turned out really well. The only differences this time is that I am going to use my steam juicer to get the juice from all the plums instead of mashing them in the primary, and I am using a different kind of yeast.
Plum Wine II
4 Gallons
|
| OG: |
1.124 |
FG: |
1.000 |
%ABV: |
16.3 |
TA: |
0.57% |
| Sugars |
| 20.00 lb |
Fresh Plums |
| 10 lb |
Sugar |
| Additives |
| 1.50 tsp |
Yeast nutrient |
| 0.75 tsp |
Pectic enzyme |
| 0.50 tsp |
Grape Tannin |
| 2.00 Tbsp |
Acid Blend |
| Yeast |
| 1.00 Packet |
Lalvin 71B-1122 |
|
|
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Tags: plum, plum wine, recipe, steam juicer, wine
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September 8th, 2010 by Nate
Blueberries this time around. These were not fresh picked, they have been in my mom’s freezer for a little about a year, but I still wanted to try this flavor of wine. I’m also making this a stronger wine, with a potential ABV of almost 20%. Here’s the recipe:
Blueberry Wine
1 Gallon
|
| OG: |
1.141 |
FG: |
1.000 |
%ABV: |
18.7 |
TA: |
0.55% |
| Sugars |
| 3.00 lb |
Frozen blueberries |
| 3.50 lb |
Sugar |
| Additives |
| 1.00 tsp |
Yeast nutrient |
| 0.50 tsp |
Pectic enzyme |
| 0.50 tsp |
Grape Tannin |
| 1.00 Tbsp |
Acid Blend |
| Yeast |
| 1.00 Packet |
Lalvin Bourgovin RC 212 Wine Yeast |
|
|
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Tags: acidity, blueberries, Blueberry Wine, frozen, fruit, recipe, steam juicer, titration, total acid, wine
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