Recent content by choosybeggar

Interesting. Did it get better over time? I'm guessing not.

Acetobacter perhaps. Hmmm.

I don't get it. I added two half flats of washed, fresh June berries plus pectinase to a 5 gallon batch of apfelwein in a carboy @ ~70F. 2 weeks later, it had a strong solvent flavor (paint thinner). Now after another 2-3 weeks, it remains present. :confused: Moreover, I made this in...

Thanks for the advice. Cheers.

A buddy concocted the recipe below. Not sure how it fits into the BJCP style guidelines. Fermentation temp was 68F and ABV is 6.6%. Appreciate your input. Ingredients: ------------ Amt Name Type # %/IBU 5 lbs...

BTW, this turned out excellent. Nice apricot bouquet and color, not as obvious on the flavor. I cooked the dried apricots (Trader Joes, with sulfites, 3 lbs for 6 gal cider) in a little water for an hour to soften them. I added pectic enzyme as well. It finished too dry for my taste so I back...

Thanks Y'all. I'll be heading out to Chuck's Hop Shop with this thread in hand. :mug:

Hi, with camping season upon us, I'm soliciting recommendations for microbrew style beers in cans to take on the trail. What's your fave aluminum clad hoppy wonder brew?

Does Jester King use 2.5 lbs of dried peaches? I'm planning to use dried apricots. -J

How does this sound? 3 lbs of Trader Joe's dried apricots (chopped up) to 6 gallons of Apfelwein after primary fermentation is finished. Rack after one week to keg and carbonate. -J

The kegs were carbed @ 45F but will be @ 68F prior to the party. Planning to treat them to an ice bath overnight to cool them a bit. Sent from my iPad using Home Brew

Thanks. Great suggestion. Sent from my iPad using Home Brew

Planning to dispense 3 corny kegs through a steel plate jockey box. The beer will be fully carbonated and 68F. The owner of the jockey box recommends icing the kegs to reduce beer temp prior to serving. Looking for suggestion of what type of bin/tub to ice down 3 corny kegs at once. Sent from...

I suggest entering a local competition. it's a great way to get feedback from experienced mead-makers/judges. That's what I did this past winter with a raspberry/blackberry melomel (my first and only after 5 years of beer making) and things worked out interestingly. I submitted it because...

Omitting pectinase may inhibit clearing. On the other hand it may not. Pectinase may be added before adding your mead or after. You will need to add more enzyme if you wait until after, however. In other words, I think you're good.