Beemaster's International Beekeeping Forum
ALMOST BEEKEEPING - RELATED TOPICS => FARMING & COUNTRY LIFE => Topic started by: danno on January 03, 2014, 02:49:54 pm
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To cold with never ending lake effect snow to do much of anything else. Anyone have anything fermenting? I just bottled 5 gallons of chardonnay that I aged in oak. I have 5 gallons of tart/dry hard cider to bottle up this weekend. I have 5 gallons of stout that is bulked with 1/2 doz brewer friends beer and has been aging for 6 months in a burbon barrel. This will be sampled this coming week and should be ready to keg and force carbonate. I have a schwarzbier lagering and a berliner weisse that I brewed last weekend that is still in the primary. Next on the list is a Gose a german salt brew
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Just thinking of last spring when i was tapping maple trees . i had some maple syrup left when i was finished boiling with nothing to do so i made 5 gallon of maple meed. not half bad if i say so myself it is a conversation drink for sure. CHEERES DD
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I have an 10 gal. Yuengling Larger clone in the secondary and am going to make a Green Apple Riesling next.
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DD I have the maple syrup waiting to make an acerglynn and would love to look at your recipe if you share. I have five meads bulk aging, a batch of vinegar starting to vinegar and need to make a base mead that will make friends with the tart cherries, blackberries and peaches I have frozen. I usually use d-47 or KIV for that and rack onto the fruit. Peach gets blown away so easily. About the best I get is a good smell when I open the bottle. Has anyone ever put blackberries in alcohol? Sorry I am hijacking.
Just thinking of last spring when i was tapping maple trees . i had some maple syrup left when i was finished boiling with nothing to do so i made 5 gallon of maple meed. not half bad if i say so myself it is a conversation drink for sure. CHEERES DD
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Vance have you ever been to a Fustinis? Google it if you haven't. All they sell is vinegars and olive oils. They have a Maple Balsamic that is just amasing in a pork glaze. We bottled 3 batches of vinegar last weekend
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I have 5 gallons of blackberry wine that is now about half gone. I also have 10 gallons of hibiscus wine that just finished bubbling. Both are pretty good if I do say so. I need to get some bottles to finish them. The blackberry was a hit at our Christmas dinner. I add honey to sweeten them up a little.
Jim
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vance G i just keep it simple i think it was 1 qt syrup,1 small bottle of maple extract found in the baking goods isle, then i took up to 24 brick with sugar for 24 days then stopped it from working .
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Thanks DD and I will have to check out Fustini's. I had never heard of it. I am shooting for about 7% acid honey vinegar. I had a partial bottle of mead that got left uncapped and it became vinegar tasting amazingly fast! I guess with my sauerkraut making I have acetobacters already living in my basement! I have a couple gallons of oxididized wine and mead. I guess I should just open them up and holler come and get it! Trouble is they are all pretty high gravity and I will have to do MATH! A frightening prospect for me.
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The Berliner Weisse that I brewed last week is a sour beer that I purposely infected with lactobacillus bacteria. This is the same bacteria that ferments cabbage into sour kraut. I have 15 gallons on kraut stored in the same room I ferment my ales and wines. So far I have not had a problem with unwanted infections
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I just put a batch in the fermenter. I'm not sure what variety of honey it is, I got it from a friend of a friend, it's dark and strong smelling/tasting and it crystalizes quickly, maybe buckwheat ? since I can't stomach it I used it to make alcohol instead, it may have to age for years before it is palatable. when the fermenter is once again available I will make another batch of mead from my leftover goldenrod honey which is not nearly as strong tasting.
I also have a batch of maple mead/wine whatever you wish to call it that has been aging for almost a year now it is about 13% abv , but it tastes like apple cider to me, maybe I shouldn't have made it so dry ? but it was my first attempt so live and learn.
The Berliner Weisse that I brewed last week is a sour beer that I purposely infected with lactobacillus bacteria. This is the same bacteria that ferments cabbage into sour kraut. I have 15 gallons on kraut stored in the same room I ferment my ales and wines. So far I have not had a problem with unwanted infections
just wondering, is that like a lambic beer ?
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I just put a batch in the fermenter. I'm not sure what variety of honey it is, I got it from a friend of a friend, it's dark and strong smelling/tasting and it crystalizes quickly, maybe buckwheat ? since I can't stomach it I used it to make alcohol instead, it may have to age for years before it is palatable. when the fermenter is once again available I will make another batch of mead from my leftover goldenrod honey which is not nearly as strong tasting.
I also have a batch of maple mead/wine whatever you wish to call it that has been aging for almost a year now it is about 13% abv , but it tastes like apple cider to me, maybe I shouldn't have made it so dry ? but it was my first attempt so live and learn.
The Berliner Weisse that I brewed last week is a sour beer that I purposely infected with lactobacillus bacteria. This is the same bacteria that ferments cabbage into sour kraut. I have 15 gallons on kraut stored in the same room I ferment my ales and wines. So far I have not had a problem with unwanted infections
just wondering, is that like a lambic beer ?
Lambic is another sour beer and does have Lacto-bacteria in it to sour but also get fermented with Brettanomyces yeast that gives it a horse/barnyard taste. Berliner is just a sour wheat beer. Your maple mead can be sorbated and back sweetened to taste. Althought I am a dry wine drinker I personally dont like dry meads