gratus fermentatio said:Cyser is a good choice, but it'll tie up a carbouy for a while. Cyser is mead but with apple juice instead of water & it takes a few years of aging to get really good. Use the best apple juice or sweet cider you can get & a good varietal honey and you've got the makings for a great end product in a couple of years. Or you could make some graff, it's one of my favs. Maybe a braggot?
Regards, GF.
What's braggot? I had a Woodchuck dry hop on tap that was interesting, but I'm not sure about a Graff as I don't care for hoppy beers.
What's braggot? I had a Woodchuck dry hop on tap that was interesting, but I'm not sure about a Graff as I don't care for hoppy beers.
gratus fermentatio said:Braggot is sort of a combination of mead & ale, but it's really a whole 'nother animal too. If you haven't already, pick up a copy of Ken Schramm's The Compleat Meadmaker
http://www.amazon.com/The-Compleat-Meadmaker-Production-Award-winning/dp/0937381802
His Hefty Braggot recipe is definately worth making, very tasty. There are other braggot (sometimes called "bracket") recipes out there, I'm sure many of them are also quite tasty.
As for Graff, you choose which hops you want to use & how much you want to use. I like to use Goldings cuz I get that lovely hop profile without the hop bitterness. Something I discovered by accident that might be of interest to you is that if you use Goldings hops in Graff & then let that Graff age about 7 months or more, the hop flavour & aroma is virtually nonexistant. But you still have the mild bittering to balance the sweetness of the malt.
You can also alter the amount of malt, the type of malt, add various other grains (like oats or rye), and even add spices. I've been playing around with the graff recipe for a while now & regularly double the amount of malt extract & steeping grains. I also like to add FAJC (frozen apple juice concentrate), thawed of course, to the must for aditional apple flavour & sugar. I even add caraway seed to a few batches a year, mostly for drinking around the holidays, caraway goes with apple like butter goes with bread.
Oops, didn't mean to turn this into a novel. Hope this info helps.
Regards, GF.
How long did take to make LIMEADE? And estimated cost?
I haven't brewed any beers on my own, only helped with a batch. I've only made a few ciders and JOAM. Beer is more complicated initially, but cider/mead is more of a waiting game and semi complicated later in the game with backsweetening and pasteurization. Is the braggot newbie friendly extract or all grain?
Can you go into that limeaid process a little bit. Sounds interesting and I've got a couple gallon growlers waiting for experiments
Does the limeade come out dry, or is there any residual sweetness left over?
Skrufbrewer said:Mine came out tasting pretty much just like the limeaid, as if I just mixed up a can in the juice pitcher. Not dry or sweet, right in the middle. Everyone who tried it like it much better than Mike's. Didnt have that artificail flavor. Realy tasted like the juice with a kick.:rockin:
I got the process started yesterday for my limeade. It is basically the skeeter pee recipe but with lime juice and brown sugar. I'll post the recipe in its own thread later today.
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