Recent content by OriolesMagic

I have a Paw Paw tree and I am interested in a Paw Paw cider recipe if anyone has one they would like to share.

It was my second mead attempt and I did this as a recipe in a one gallon carboy. 36 oz of honey 1.25 cups of frozen blueberries 15 grams of dried cranberries EC-118 wine yeast yeast nutrients I left it in fermentation for 100 days and just bottled. I like the tartness but I felt like it...

I ended up cold crashing in fridge. It was well carbonated and tasted delicious. I am going to try it for the Christmas holiday party season think it would be a real crowd pleaser.

So after two months it was a bit cloudy, but bottled anyways. Any suggestions for the future? I added carbonation tablets to it so we will see if it carbs.

Should I worry about introducing unwanted bugs? I am thinking it will be fine with frozen berries.

So yesterday I was brewing a pale ale and was thinking of adding some blueberries. I was thinking of waiting two weeks until fermentation slows. I have a bag of frozen blueberries so I was going to puree them in the food processor and then add it to my carboy and let it mix for a third week...

Did you crush the blueberries prior to adding them or just add them whole?

Brewed 5 gallons of this to be ready for St. Patrick's Day and friends. Alas with current stay at home conditions I have been forced to drink it myself and not share. Oh darn.

Thanks for the input everyone. I also think I was misinterpreting the original directions. When it says dissolve honey in some warm water I am now reading it as a warm water bath and not dissolving honey with water over a stove

So I am assuming you would suggest a less then 50/50 ratio? Since the recipe only says some warm water? If I am planning to use exatly 3.5 pounds of honey what would you suggest in terms of water?

I am going to try to try a one gallon batch of this so I am planning: 1 gallon apple juice 0.5 pounds of sugar Yeast to primary after fermentation add cranberry juice and bottle allow to carbonate and then either stove top crash or cold crash to end fementation. Any thoughts?

I was thinking of trying this for my first attempt at Mead. Would someone beable to quantify how much water is needed to dissolve the honey?

Has anyone tried to backsweeten to reduce dryness, bottle and let ferment a few days for carbonation and then cold crash the bottles? I am thinking of trying to do this with a one gallon experimental batch and want to make sure I understand the risks.

Thanks for the feedback. This is only my fifth brew and first in a few years since I moved. The fermentation started taking off this morning

I brewed a Northern Brewer Pumpkin Ale kit on Wednesday. On Friday morning 36 hours later it looked like this. Worried it is infected.