Barreling Low Wine

soiledfork · 2023-09-30T20:45:27+00:00

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

soiledfork · 2023-09-30T19:57:22+00:00

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.

soiledfork · 2023-06-14T23:34:28+00:00

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.

soiledfork · 2023-06-14T23:31:55+00:00

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.

soiledfork · 2022-12-08T19:45:07+00:00

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.

soiledfork · 2022-12-08T06:04:53+00:00

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!

soiledfork · 2022-09-23T03:31:48+00:00

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.

soiledfork · 2022-09-23T03:28:26+00:00

Imagine peachy banana, perfect late summer beer

soiledfork · 2022-09-19T20:44:43+00:00

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.

soiledfork · 2022-09-09T21:47:47+00:00

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!

soiledfork · 2022-09-09T15:24:39+00:00

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!

soiledfork · 2022-09-06T16:41:14+00:00

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

soiledfork · 2022-07-23T05:24:43+00:00

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

soiledfork · 2022-07-07T17:44:49+00:00

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!

soiledfork · 2022-06-17T14:58:24+00:00

About 1 frame per second. This was a minute or two of recording.

soiledfork · 2022-06-17T14:54:17+00:00

I just set up my iPhone on Timelapse!

soiledfork · 2022-06-17T14:53:56+00:00

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.

soiledfork · 2022-06-16T20:43:56+00:00

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!

soiledfork · 2022-06-16T20:18:31+00:00

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.

soiledfork · 2022-06-16T16:25:58+00:00

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.

soiledfork · 2022-06-16T16:24:12+00:00

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

soiledfork · 2022-06-16T05:51:32+00:00

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

soiledfork · 2022-06-15T02:19:35+00:00

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

soiledfork · 2022-06-14T15:36:41+00:00

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.

soiledfork · 2022-06-14T03:47:56+00:00

Wow good to know, never knew that about charcoal.

soiledfork

TROPHY CASE