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Well, finally got this one off the back-burner & racked to secondary last night. It had already started to clear quite a bit, but was still bubbling slowly. I've been keeping it around 67 degrees F now for 2 1/2 months. Sediment/lees have accumulated to approximately 3/4". Color is...

Thanks, looking forward to trying this recipe. :mug:

I'm planning on making a batch of this soon but I don't have anywhere close I can purchase Buckwheat honey. Would some brown sugar be a close replacement?

welcome from another Nashville-area homebrewer! correction on the location of RebelBrewer, they're in Goodlettsville. where in the Nashville area are you?

I see your point. I was off on a tangent anyways regarding aging the hops. I was planning to use 1/2oz Czech Saaz (3% AA) for this brew. That puts me under 5 IBU. This will have a 90 minute boil. 1/4oz hops @ 60 min & 30 min.

I totally understand I won't get the complexity with just Lacto & ale yeast. This is literally going to be a soured cherry wheat ale imitating a Kriek. I considered using just a little of a low bitterness hop, but there are other flavors attributed to hops than just bitterness. Aged hops...

Still in the planning stages for this brew. Funds are tight, I'm glad Christmas is over. For the "sour mash" stage I'm going to use a 3 gallon carboy in a water bath with a couple fish tank heaters & bubbler to keep the water circulating. I've read that most small fish tank heaters have a max...

I've used Musselmann's cider for apfelwein & it cleared just fine. I used it to make a batch of graff & it's still cloudy after 6 weeks, I did add 2 tsp pectic enzyme. I figure it might just stay cloudy.

Thanks for the info Sixbillionethans. This is almost along the line I was wanting to take, given a few modifications. The plan was to innoculate my mini-mash with the pure Lacto and place in a carboy with an airlock. Put it in a water bath set @ 100 degrees F with a submersible heater...

My plan was to use the sour mash method to achieve a moderate amount of sourness then boil to kill off the Lacto. Using the pre-set amount of straight Lacto, with a precise amount of wort, I'm hoping to get a sour mash that can be consistent. Is this sound reasoning?

I'm piecing together a 5.5 gallon sour mash extract & partial mash brew. Instead of pitching a handfull of grains as a source of lacto (& other bugs), I want to use the pure Lactobacillus Delbrueckii strain from White Labs. My 2.5gal mini-mash will have 1.75 lbs specialty grains & 2 lbs...

You'll get the tannins from the golden raisins. The mouthfeel is perfect in my opinion. The acidity proportions are just right, strawberries aren't very acidic. I used Lalvin EC-1118, it's a clean fermenting strain & works quickly. You'll get a good bit of color from the brown sugar (I...

Mine ended up with great color. It's more on the orange side of red, pictures are in the thread I posted earlier towards the end. :mug:

Click through this thread. I made a 1 gallon batch, but wish I'd made 5. :mug: https://www.homebrewtalk.com/f25/strawberry-wine-batch-23-a-141362/

Maybe a bugged banana hefe. Sour, banana & clove notes sounds kind of tasty to me.

Coming up on 1 month in the primary & this is still bubbling steadily. Accumulated approximately 1/2" sediment in the bottom. The golden raisins have little colonies of yeast on them, munching away. I might rack after Christmas & add some more yeast nutrient. :)

I made a 5 gallon batch of this on 09/19/09 & it's still not clear. It was still bubbling a few weeks ago, seems to be degassing & getting a little clearer now @ the 3 month mark. Seems the bread yeast is giving a good fight. :tank: I didn't take an OG, anybody have a close figure for OG?

What type of persimmons are you looking at? I've never tasted a persimmon, but I would watch for acidity & tannins from the fruit. http://en.wikipedia.org/wiki/Persimmon

just get a little hop boiling bag or muslin bag from your LHBS. they're cheap & easy. :mug:

As I understand it, the pectic enzyme helps with clarity as well as breaking down the fruit, extracting as much as you can from them. When I pulled everything out of primary, there was no color left to the strawberry mush. You're correct about the mouthfeel from the raisins. I'm excited to...