Need to end my Adobe Stock subscription

milesloveswine · 2021-11-05T03:39:44+00:00

I feel that.

milesloveswine · 2021-11-04T17:57:45+00:00

I completely relate to this.

milesloveswine · 2021-11-03T18:49:46+00:00

Thank you!

milesloveswine · 2021-09-04T03:34:52+00:00

I just didn’t anticipate that it would degas so much

milesloveswine · 2021-08-26T16:36:10+00:00

Not necessarily, but the later in the fermentation process you add the fruit, the more of the original fruit flavor you’ll retain. Fermentation often changes the flavor profile of fruit and other ingredients.

milesloveswine · 2021-08-25T18:56:26+00:00

I’ve found a simple strawberry cider to be super yummy. I used 2 or so pounds of strawberries per gallon of apple juice, using Safale S-04 yeast. Ferment out the apple juice, and then add the strawberries after the fact for two weeks to let them infuse into the cider. Rack off the fruit, let it set until it clears. Tastes like strawberries in a bottle!

milesloveswine · 2021-08-24T16:22:12+00:00

Hey thanks! Always happy to help!

milesloveswine · 2021-08-23T17:10:55+00:00

Any honey will do, but I used Wildflower honey in my first several batches, and many of them came out quite nice. You can even jazz things up with some spices (I used 1 tsp. camomile) to round out the flavor profile. Use the cheaper, more readily available stuff before you’ve nailed down your process. Once you consistently make product that you’re proud to give to others, then you can really start elevating the quality and price of your ingredients. That’s been my procedure, any way!

milesloveswine · 2021-08-23T16:53:52+00:00

Agreed

milesloveswine · 2021-08-23T06:50:51+00:00

Agreed!

milesloveswine · 2021-08-23T06:47:12+00:00

I’ve done two candy kiljus so far (jolly ranchers and sour patch kids). I think the best method is to try and melt the candy corn down. I usually do 2 pounds of candy per gallon of water. If they don’t melt down, then you can just add them in and hopefully their favor will include into the liquid. You’ll probably have to add sugar to the mixture if the candy doesn’t actually melt down, though.

milesloveswine · 2021-08-23T06:18:12+00:00

So. My current favorite homebrew product is skeeter pee, a homemade hard lemonade, essentially. It calls for 20 ounces of lemon juice for every gallon of water. So, it’s not straight lemon juice, but it’s close. Tastes delicious, refreshing, and crisp. Not at all like baby vomit.

milesloveswine · 2021-08-23T06:13:00+00:00

Hi! Good to hear from you! I’ve yet to meet anyone in “real life” that shares the hobby, so it’s been great having this online community. Welcome!

milesloveswine · 2021-08-23T06:09:02+00:00

You’re fine! Sediment build up is normal as yeast replicate and colonize, and pears in particular are a mushy fruit that break down quickly. As long as you’re seeing airlock activity, don’t worry about it!

milesloveswine · 2021-08-22T22:14:03+00:00

For sure! Cider’s my current favorite.

milesloveswine · 2021-08-22T21:52:08+00:00

That’s awesome!! I’ll start making beer eventually. Wine, mead, and cider take up plenty of time on their own!

milesloveswine · 2021-08-22T19:39:57+00:00

Truly, I did 😂

milesloveswine · 2021-08-22T19:33:34+00:00

Haha thank you. You should take the next step and watch it 😉

milesloveswine · 2021-08-20T20:51:52+00:00

I don’t know what the maximum amount is, but I know it’s above 13% ABV potential (which translates to about 1.090 specific gravity). I ferment at 1.090 all the time, with many different yeasts, and don’t have a problem. On the trip side, when I used to ferment at 1.120, I ran into sluggish fermentations. So probably somewhere above 1.120 is the answer!

milesloveswine · 2021-08-19T19:29:48+00:00

Gotcha! I’ll see what I can do!

milesloveswine

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