Beer and Wine: The Blog


 

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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Santa Rosa Plum Wine

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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White Grape Wine

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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Plum Wine II

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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Blueberry Wine

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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Blackberry Wine

August 30th, 2010 by Nate


Blackberries are in season now so I am making use of them. I have wanted to try this for a few months and now I finally get to, some nice blackberry wine. Two and a half hours of picking gave me twelve and a half pounds of berries. Here is the recipe I came up with, simple but should be tasty.

Blackberry Wine

2.5 Gallons
OG: 1.091 FG: 0.994 %ABV: 12.7 TA: 0.8%
Sugars
12.50 lb Fresh blackberries, frozen
4.50 lb Sugar
Additives
2.00 tsp Yeast nutrient
1.00 tsp Pectic enzyme
1.00 tsp Acid Blend
3.00 Tablets Campden tablet
Yeast
1.00 Packet Cote des Blancs Wine Yeast

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