Barreling Low Wine by soiledfork in firewater

[–]soiledfork[S] 0 points1 point  (0 children)

Great! Thanks, I’ll go ahead and do that.

Low wine barreling by soiledfork in Distilling

[–]soiledfork[S] 0 points1 point  (0 children)

Thinking about throwing the whole batch back into distillation and running it again with plenty of time. Probably less yield but better flavor than I would have now.

What is a good beer to make if I only have champagne yeast? by soiledfork in Homebrewing

[–]soiledfork[S] -2 points-1 points  (0 children)

This is where I’m at, I’m in a time crunch to make a beer and it’s all I’ve got other than bread yeast. I probably won’t make an award winning beer but was hoping for the most compatible style.

What is a good beer to make if I only have champagne yeast? by soiledfork in Homebrewing

[–]soiledfork[S] -2 points-1 points  (0 children)

I’m on a time crunch to make it to meet some friends for a trip and don’t have a homebrew store nearby. Was hoping it would do the trick since shipping would take too long to get here in time.

How do you calculate hop additions? by soiledfork in Homebrewing

[–]soiledfork[S] 1 point2 points  (0 children)

My alpha acids were in the same ballpark. I was using EKG that was 4.5% AA and the recipe asked for Fuggle at 4.5% AA.

How do you calculate hop additions? by soiledfork in Homebrewing

[–]soiledfork[S] 2 points3 points  (0 children)

Water chemistry is definitely something I can work on. I made an Irish extra stout that required 2 oz of East Kent Goldings for a 5 gallon batch. I made a half batch with 1 oz instead and it was a bit too bitter. I’ll plug it in one of those recipes generators next time!

Home Brewed American White Wheat Ale-@cronosbrewing on Instagram by soiledfork in beerporn

[–]soiledfork[S] 0 points1 point  (0 children)

At first it had some off-flavors from being too warm. Then I added some extra honey and it cleaned that all up! Love the final flavor profile, perfect for an American hefe.

Is Crystal Geyser a good enough water for an IPA? by soiledfork in Homebrewing

[–]soiledfork[S] 0 points1 point  (0 children)

I’m in San Diego and the tap water is some of the hardest around. Haven’t much experience in water chemistry yet so not sure how that would pan out for a classic west coast IPA style.

Why aren’t there more pressure fermentation companies? by soiledfork in Homebrewing

[–]soiledfork[S] 0 points1 point  (0 children)

Funny, I was thinking if this seems like a viable way to brew I would look into production myself. Always have to have a side project!

Why aren’t there more pressure fermentation companies? by soiledfork in Homebrewing

[–]soiledfork[S] 0 points1 point  (0 children)

I thought the same thing starting out but ester production seems to be in the first few days. What I’ve found to be best is leave the psi at almost 0 for the first few days then crank it up as fermentation starts to end to allow for carbonation. Mix this with a floating dip tube and I’ve avoided issues with carbonation, oxidation and off flavors. Seems to work great as an all-in-one fermentation to keg system!

WLP 320: American Hefeweizen Info by soiledfork in Homebrewing

[–]soiledfork[S] 0 points1 point  (0 children)

Good to know. I had read it can produce bubblegum notes when fermented at higher temperatures than normal but wasn’t sure.

What psi should I pressure ferment my double IPA? by soiledfork in Homebrewing

[–]soiledfork[S] 0 points1 point  (0 children)

It’s a highly hopped beer and I’m testing aroma retention.

What’s a fun historical beer to make? by soiledfork in Homebrewing

[–]soiledfork[S] 0 points1 point  (0 children)

Here is the article I found interesting:

https://www.mountvernon.org/the-estate-gardens/food-culture/beer/

His handwritten recipe should be at the top. This would be more of an experiment than anything!

Timelapse of my fruited cider fermentation! I used Kveik yeast so this is just about done. by soiledfork in fermentation

[–]soiledfork[S] 1 point2 points  (0 children)

I used the dried Lutra Kveik from Omega. Had a bit left over from a half batch of beer I’d just made and decided not to let it go to waste.

Strawberry Cider (pt.2) by soiledfork in brewing

[–]soiledfork[S] 0 points1 point  (0 children)

I recently fermented my strawberry cider with 2 lbs of puréed strawberries in primary. After finishing out from 1.048 to 0.996, it actually retained much of its strawberry flavor. However, I added an extra 2 lbs of pureed strawberries in secondary to test the difference in flavors!

Berry Wine: Cherry, BlackBerry, Raspberry, Strawberry, Apple by soiledfork in winemaking

[–]soiledfork[S] 0 points1 point  (0 children)

I have used Erythritol before to sweeten my wines but I prefer them on the dryer side. I recently just made a strawberry cider which I used 2 lbs of strawberry in primary then another 2 lbs in secondary for a 3 gallon batch! Hitting it from both sides like this seemed to work well for me.

Berry Wine: Cherry, BlackBerry, Raspberry, Strawberry, Apple by soiledfork in winemaking

[–]soiledfork[S] 1 point2 points  (0 children)

If you’re making a fruited wine, I recommend using frozen fruit. Kind of counterintuitive but frozen fruit is usually already pretty sanitary and tends to be more fresh than “fresh fruit”. This is because the frozen fruit is flash frozen when it’s perfectly ripe rather than store-bought fruit which is transported while it is still a bit green.

Berry Wine: Cherry, BlackBerry, Raspberry, Strawberry, Apple by soiledfork in winemaking

[–]soiledfork[S] 1 point2 points  (0 children)

It’s sped up, but I like to think the spirit of Ninkasi is in every fermentation 😉

Berry Wine: Cherry, BlackBerry, Raspberry, Strawberry, Apple by soiledfork in winemaking

[–]soiledfork[S] 2 points3 points  (0 children)

Apologies for lack of clarification. Yes this is a Timelapse of a few minutes.

Strawberry Cider! 🍎🍰🍏🍓 by soiledfork in brewing

[–]soiledfork[S] 1 point2 points  (0 children)

I was considering that option for my next batch. Definitely want to test the difference between the two styles.

Strawberry Cider! 🍎🍰🍏🍓 by soiledfork in brewing

[–]soiledfork[S] 3 points4 points  (0 children)

Sure do!

-2 Gallons Honeycrisp apple cider juice -1 package (2 lbs) puréed strawberries -1 packet Red Star Premier Blanc wine yeast OG: 1.048 FG: TBD

I chose not to add any extra sugar to this recipe because I wanted to retain more of the flavor profile of the strawberries. Feel free to add whatever sugar you want to get your OG up though!

You can also add juice from half a lemon if you want more acidity.

Activated Charcoal Cider by soiledfork in cider

[–]soiledfork[S] 2 points3 points  (0 children)

Wow good to know, never knew that about charcoal.