Beer and Wine: The Blog

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Raspberry Wine

July 20th, 2011 by Nate


I have been picking raspberries from our garden every few days and freezing them to build up a larger supply to use for my wine. In just two weeks I collected roughly 25 pounds of berries so I will be making up a 5 gallon batch of raspberry wine this year. Quite a haul, and there are still lots of raspberries yet to ripen and be picked. I really liked the Razzle Dazzle Raspberry Wine I made last year, so I will follow the same recipe except increase it to a 5 gallon batch, and maybe cut down on the acidity a bit.

Raspberry Wine

5 Gallons
OG: 1.111 FG: 0.990 %ABV: 17.0 TA: 0.7%
Fermentables
15 lb Fresh Raspberries
12 lb Sugar
Yeast
1 package Cote des Blancs Wine Yeast
Additives
2 tsp Pectic Enzyme
3 tsp Yeast Nutrient
5 Campden Tablets

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Patersbier

June 10th, 2011 by Nate


Patersbier

5.5 Gallons, Extract – Belgian Specialty Ale – Kent, WA
OG: 1.040 FG: 1.007 %ABV: 4.3 IBU: 13.2 SRM: 3.9
Grains Steep as heating to 170° F
0.50 lb Cara-Pils 45 minutes
Extract Total Boil Time
6.00 Lb Pilsner LME 60 minutes
Hops Add
1.00 oz Hallertau (3.6% AA) whole 60 minutes
0.50 oz Saaz (4.9% AA), pellet 10 minutes
Yeast Cool wort to 75° F
1 package Wyeast 3787 Trappist High Gravity Pitched from packet
Additives Time
4.50 oz Priming Sugar Bottling

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Caramel Cream Ale

June 9th, 2011 by Nate


Caramel Cream Ale

5.5 Gallons, Extract – Cream Ale – Kent, WA
OG: 1.059 FG: 1.012 %ABV: 6.2 IBU: 16.6 SRM: 12.9
Grains Steep at 155° F
1.00 lb Crystal 60L 45 minutes
Extract Total Boil Time
4.25 Lb Pale LME 60 minutes
4.25 Lb Wheat LME 60 minutes
Hops Add
1.00 oz Cascade (6.3% AA) whole 60 minutes
0.50 oz Saaz (4.9% AA), pellet 20 minutes
1.00 oz Tettnang (4.8% AA), pellet 0 minutes
Yeast Cool wort to 75° F
1 package Wyeast 1007 German Ale Pitched from packet
Additives Time
4.00 oz Lactose 15 minutes
1.00 tsp Irish Moss 10 minutes
2.00 oz Pure Vanilla Extract Primary
8.00 oz Lactose Bottling
3.00 oz Pure Vanilla Extract Bottling
3.50 oz Priming Sugar Bottling

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Basic Mead

June 5th, 2011 by Nate


Third and final mead recipe I’m doing on my first mead making day. I wanted to do just a basic mead recipe, with only honey, to see how that turns out.

Basic Mead

1 Gallon
OG: 1.132 FG: 1.005 %ABV: 17.1
Fermentables
3 lb Honey (used Haggen 100% Pure Honey Blend)
Yeast
1/3 package Cote des Blancs Wine Yeast
Additives
1.00 tsp Pectic Enzyme
1.00 tsp Yeast Nutrient

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Blackberry Melomel

June 5th, 2011 by Nate


Second mead recipe for my first mead making day. This is actually a melomel, which is a mead with fruit added to it. I had some frozen blackberries from last summer which I had planned to use in another batch of beer, but I never got around to it. So, I decided they could be added to some mead, as I will be picking fresh blackberries in a couple months anyway. Here is a simple recipe for blackberry melomel I put together from different online sources. It will have to age quite a while from what I hear.

Blackberry Melomel

2 Gallons
OG: 1.106 FG: 0.998 %ABV: 14.4
Fermentables
5 lb Honey (used Haggen 100% Pure Honey Blend)
4 lb Blackberries (previously frozen)
Yeast
2/3 package Cote des Blancs Wine Yeast
Additives
2.00 tsp Pectic Enzyme
2.00 tsp Yeast Nutrient

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Joe’s Ancient Orange Spice Mead

June 5th, 2011 by Nate


Today is mead making day. I’ve wanted to make mead for a while but the price of honey has always been a deterrent. Yesterday I found 15 pounds of honey for a good price, so I bought it and came home to look up some mead recipes. The first mead I am making today is one that I have seen all over the internet, and it is touted as a fool-proof, delicious mead perfect for beginners. The most common name it was referred to by was Joe’s Ancient Orange Spice Mead, or JAO. Making a 2 gallon batch of this, using 7 of the 15 pounds of honey I bought.

Joe’s Ancient Orange Spice Mead

2 Gallons
OG: 1.134 FG: 1.046 %ABV: 13.75
Fermentables
7 lb Honey (used Haggen 100% Pure Honey Blend)
Yeast
2.00 tsp Bread Yeast
Additives
2 Large Oranges
50 Raisins
2 Whole Cloves
2 Cinnamon Sticks
0.125 tsp Allspice
0.125 tsp Nutmeg

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Rhubarb Wine II

May 28th, 2011 by Nate


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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Dandelion Wine

April 30th, 2011 by Nate


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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Apfelwein

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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Roast Pumpkin Ale

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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