Search results

It's already all gone. I hate harsh wines, but this had the right combination of flavors and alcohol that made it go down so smoothly. I would compare it to a Long Island Iced Tea for drinkability and alcohol content. And for some reason I never felt hungover.

I was in the freezer section of my local Wegman's and spied the frozen concentrated juices. On a whim, I bought two cans of Welch's Apple/Grape/Cherry (it was on sale for $1.50 each). Threw it in a 1 gallon water bottle with 1.25 lb light brown sugar and Cote De Blancs. After 1 month, it looked...

I may do it still. I wanted to make a good "traditional" cider, which I assume means non-carbed. And I definitely will post pics. On a side note, has anyone tried the Fermtech Wine on Tap system? I'm thinking Apfelwein.

I made a batch of hard cider from fresh pressed juice and Safale S-04 (no added sugar). From a few other threads it said let it sit 7-10 days to get down to 1.010 then cold crash and bottle or let it ferment completely out and wait months to mellow. Today is day 7 and I just pulled a sample...

Not based on any type of subjective value, but I do love Google: http://www.google.com/search?q=(140+dollars+%2F+5+gal)+in+dollars+%2F+750ml

Now I want to experiment using an ale yeast to make bread...

I just bottled mine today. After getting it all corked and labeled, I realized I forgot to backsweeten! There was a little left over from the bottling so I took a hydrometer sample (0.998, 12% A.B.V.) and had some. It's rocket fuel, but tasty nonetheless. I got 9 bottles out of a 2 gallon batch...

I tried making pickles. These were the burpless cucumbers which are much larger and softer than the pickling kind. The pickles ended up very mushy. A very fine sandwich I enjoy is sliced cucumbers on bread with a mashed avocado spread. But with 15 lbs of cucumbers we would have had to eat...

Pardon my newbness, but I've been reading Jack Keller's site and he has a section on this subject. Apparently you want to have flavor, but not too much flavor or else it will be overpowering. Kinda like how wine doesn't taste as grapey as grape juice. I would say that adding water dilutes the...

Made it. Didn't realize until I had all the cucumbers juiced that I only had enough sugar for 1 gallon rather than the 5 I made, so I campdened and added the sugar (10 lb and a can of grape concentrate) the next day. Fermentation appears to have started, but no bubbles yet. Will report when it's...

I planted several cucumber plants at the beginning of summer and they have....overgrown. I now have 11 1/4 lbs of cucumbers sitting on my counter. I can't eat them fast enough so I was considering making a cucumber wine. The only recipe I found online seems a bit sketchy, but it's a good start...

I just started a batch of this except I used Welch's Grape/Apple/Cherry blend (it was on sale) and light brown sugar (had it on hand) with Cote des Blancs yeast. I didn't take an SG but it's bubbling away nicely now. I figure for $5.00 total it's a good experiment.

K-meta is campden tablets.

5418 posts in 17 days. My eyes are bleeding. My synopsis: RELAX! Unless you used your carboy as a latrine you probably won't mess things up. I think only one person in the entire thread had a batch fail. Most of the directions are in the first post. Don't read the title and ask how...

I've got a few 1 pint canning jars left over. I'll see if they work. Thanks again!

Ah. Thanks! I was going off a few posts that said to rack onto the sweeteners at the same time as the campden and sorbate. I'll wait for it to finish (only took 5 days for the 5 gallons to go from 1.065 to 1.000) and hopefully some of the flavors remain. It's for Thanksgiving so I'm in no hurry...

I'm making a 5 gallon batch of EdWort's Apfelwein (my first homebrew) and I wanted to try an experiment so I siphoned off a gallon into a PETE water bottle I bought. Before siphoning, I sterilized everything, added a 1/2 tsp of potassium sorbate and a crushed campden tablet as well as a can...

My family will drink anything alcoholic, so I'm not worried about them throwing it away. Hmmmmm, if I buy 4 buckets I could stagger them so I can bottle and restart each week. 5 gallons a week of apfelwein. 20 a month.

I actually just got a small jar of apple pie spice which should have enough flavors premixed.

I started a batch of Ed's Apfelwein last week using 2 packs of EC-1118 and 3 tsp yeast nutrients and the SG has already stabilized one week later. Is the rest of the 4 week wait just clearing or is there some kind of conditioning going on? Basically, if I add sparkolloid now, bottle a couple...