Bottling day for me. I made a 6 gal batch and plan on getting 15 12oz bottles and putting the rest in the Keg for force carb. Do these things carb quickly in the bottles? Or wait the standard 4 weeks?
Now I have a question about the keg and carb. Is this best at the same carb level as a standard beer?
will have to pasteurize even when using sorbate to stop fermentation?
will have to pasteurize even when using sorbate to stop fermentation?
Hey gt. Keep in mind if you're going to bottle condition this stuff, which I think you indicated you were in a previous post, you can't use sorbate.
I followed the recipe. So I added the sorbate. Does this mean I don't bottle condition?
I got about 15 bottled and the rest went into a keg.
Honestly it has a weird taste. Kind of tart. I used 6 cups of sugar when sweeting. Im wondering if it will mellow after carbonated.
kingogames said:Sorbate doesn't kill the yeast, it just prevents the ones that are there from reproducing, so the one that are already there will eat on the sugar until they die, which is why mine carbonated a little even with the sorbate, not enough to bomb out though.
Drinking my own now with a bit of a twist. Instead of pouring over ice, juice some oranges and freeze in an ice tray. Add a cube or two and stir as it melts. Good stuff.
I just made a batch of this last Wednesday. OG was 1.064. I only had about 48 hours of airlock activity with 24 hours of really strong activity. I decided to check the gravity today to see how it was doing. It's down to 1.001 already--in just 5 days.
I've brewed about 10 batches of beer, but no wine. I'm unfamiliar with EC-1118 yeast. Do i need to let this sit the full 14 days? I'm content with the 8.3% ABV it currently has. I'm not planning on using the potassium sorbate. I want to bottle it, get some carbonation, then bottle pasteurize.
Thanks in advance for your help!
How did you do this! I want to try....if you can be specific I would appreciate it, this will be my first brew....thanks in advance!Update, it turned out great! I carbed it up in the bottles and stovetop pasteurized. Perfect bubble, great taste too. This stuff is strong, very dangerous, I had 4 last night and I was feeling really good, lol. Thank you for a great recipe!
Hollyberries4343 said:How did you do this! I want to try....if you can be specific I would appreciate it, this will be my first brew....thanks in advance!
Update, it turned out great! I carbed it up in the bottles and stovetop pasteurized. Perfect bubble, great taste too. This stuff is strong, very dangerous, I had 4 last night and I was feeling really good, lol. Thank you for a great recipe!
Can this stuff be filtered without losing any of it's character?
Soon as I get the carbonation part straight, this will be going in the bucket today. This recipe differs just a bit from post #2 of this thread. Seems like he suggested using 3 1/2 tsp. of Potassium Sorbate. Is this difference a big deal?
I wished I had the extra fridge space, but just not there to use. I was thinking it would be correct to leave the sorbate out. I think I'll bottle most, and maybe stick back 12-18 in some soda bottles to enjoy while another batch of brew is going.
On a run to walmart this morning, I looked over the juices, and maybe I'm blind, but from name brand to elcheapo, not one said anything about "No Preservatives". Most just simply said pasteurized, 100% juice from concentrate with the only additive being ascorbic acid. That just being a vitamin, would something like that not be just as good? As for that matter, even the frozen concentrates did not list anything as being "no preservatives" etc. 42 years drinking the stuff and I never once gave a thought about preservatives. lol
Would you guys seed and stem the cherries?
Hope to grab the rest of the supplies today and get this going.
bigken462 said:I stopped at the LHBS to get the supplies for this. Go figure he was out of corn sugar. I did notice the only quantity he sells is 4 lb bags. Rather than contending with the headache of trying to repackage the unused 2lbs of corn sugar from this opened bag, would it not be possible to omit the 2lbs of honey in the recipe that I posted above and just use the whole 4 lbs of sugar? Would be able to shave off 8 bucks from the grocery list if I could do that. The only thing I think it would change would be the ABV, unless the honey contributes to the overall flavor of the recipe. I can deal with the slight increase of ABV. lol
...Rather than contending with the headache of trying to repackage the unused 2lbs of corn sugar from this opened bag...
bigken462 said:I would like to attempt this to get me in the neighborhood of a Black Cherry hard lemonade, next up would be a simple cherry lemonade. I've watched several videos and read several threads, but I can't get a consensus on what ingredients to use. Some use apple juice to top off with, some use water. Some put in a cpl lbs of fruit, some don't. Some use ingredients to stop the yeast from fermenting further, some don't. As a new guy, I don't really know which direction to go. Everyone seems to enjoy their own recipes so it must be something that taste good. I don't mind adding cherries and other fruits if needed. But don't know how doing so will affect the other amounts of ingredients. I would like to have this bottle conditioned with a nice layer of foam, but not spewing over the top. I think the pasteurization method explained in the cider forum would be ideal for me, but I don't know which ingredients to omit for going that route. Any of you guys got a recommendation?
I would like to attempt this to get me in the neighborhood of a Black Cherry hard lemonade, next up would be a simple cherry lemonade. I've watched several videos and read several threads, but I can't get a consensus on what ingredients to use. Some use apple juice to top off with, some use water. Some put in a cpl lbs of fruit, some don't. Some use ingredients to stop the yeast from fermenting further, some don't. As a new guy, I don't really know which direction to go. Everyone seems to enjoy their own recipes so it must be something that taste good.
I don't mind adding cherries and other fruits if needed. But don't know how doing so will affect the other amounts of ingredients.
I would like to have this bottle conditioned with a nice layer of foam, but not spewing over the top. I think the pasteurization method explained in the cider forum would be ideal for me, but I don't know which ingredients to omit for going that route.
Any of you guys got a recommendation?
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