Search results

How did the darker version go?

Resurrecting an old thread for info on using Beano enzymes. I've primarily been making wine, mead, & mead. I have knowledge on common procedure with beer, but haven't used most since I've only brewed a couple extract batches. My intended or hypothetical purpose for wanting to know about using...

How was the head retention, if carbed at all? Was thinking about how to incorporate some oats (probably steeped) into an extract pumpkin beer brew in the future. Like you, not worrying about converting starches.

Electronics noob here. My local RadioShack only has the 5k or 100k pots. How would using a 5k or 100k be differ in this application? Thanks for any help.

Actually just took a video stirring up a gal of backsweetened banana wine. Cool gold shimmery magic. Still haven't tasted it yet though.

Actually just grabbed some better ginger today on a grocery run. I think they changed suppliers of something. It's in a plastic mesh bag and flat $2.50 instead of by the pound now. I saw a YT video about just propagating with couple thumbs worth of ginger and in a pot with good soil. Dig up and...

As I just got a canister tea infuser, Stanley travel french press, and a pound of hibiscus for early Christmas, I'm gonna have to give this a go. Probably tweak & scale it down for a 2gal bucket, but it sounds delicious. All the ginger WallyWorld had this weekend was squishy and molded though...

Back in May of 2020, I brewed an experiment mead with some steeped/boiled honeysuckle flowers in it. Primary and 2ndry. It got in bottles by October and just sat. I'll have to check my old notebook for specifics, but I didn't think I treated the ingredient well until I popped one open a few...

Hey Sky Pilot, Besides the yeast selection, your recipe is the same as the 1st wine I made a few years ago when I got into homebrewing. I got the recipe from Brian & Derika @ City Steading. 1 gal of GV or any 100% grape juice, teaspoon of Fleischmann's active dry, & 2.5 cups of white sugar. Give...

Anyone know if you can use pecan hulls in wine, mead, or cider instead of powdered wine tannin?

Can soak both in some PGA or high proof vodka for a lil bit. Or dip in StarSan and let dry on a paper plate.

Interested in how it's all tasting. Been browsing the pumpkin threads since I've bottled my last 2gal batch of (slightly) spiced cider. I've got 3 cans of 100% pumpkin glaring at me from the top shelf of the kitchen and almost a qt. of honey crystallizing in the pantry.

@Skylark Been a looooonnnnng time. Ever make this recipe again? How'd the spices and pumpkin come out? Anybody else whip it up? I have 3 big cans of 100% Pumpkin that's been burning a hole in my pantry.

This stuff is still sitting in the 1gal carboy. Slightly clearing and still off gassing. I give the poly cap a twist every couple weekends and still hissing at me.

Haven't pulled the trigger on Graff yet, but thanks for posting variations of the OP recipe. A liking to Redd's Apple Ale got me into homebrewing, but it doesn't have any hint of beer to me. A year after changing shifts for a new job, I'm just now adjusting to when I can brew and get back to my...

What are groats? What kind of flavor would barley add to a cider though?

Ohhhh. Ok. I couldn't find much on the subject. Thanks.

Throughout the thread, only a couple of people have added flaked oats or oatmeal to their rendition. Asking for general "in a recipe" advice. Not necessarily this recipe. How, at what point, or how much/gal would one incorporate oatmeal for some frothy head retention and what possible issues...

@Seamonkey84 Sorry to wake an old thread, but I've got a question tangent off of it. I'm trying to figure out if I've missed my chance and wasted ~10# of fruit. About 36hrs ago, in a mesh bag, I chopped and dumped about 10# of frozen (mainly) apples in a 5gal bucket with 2gal of filtered water...

667.75 Bottled a gallon of 8.4% made with store bought juice and Cote de Blanc yesterday.