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Archive for January, 2006

Mr. Beer

Posted by ben On January - 26 - 2006ADD COMMENTS
I’ve talked about using a Mr. Beer fermenter when I first started out making homemade beer.  Well. here is another person’s view on his first attempt at beer making and it pretty much sums up the Mr. Beer brewing process.
 
 

Well, my first attempt at home brewing with this little kit turned out pretty good, I must say. It’s not the best beer I’ve ever had, but it didn’t turn out to be totally bad either.

I’ve read a lot of bad things about this kit on the ‘net since I started looking around, so I figured I’d post about my own experiences with it.

Firstly, it’s about as straightforward and easy to do as can be. Brewing with this thing is a total no-brainer. Here’s the instructions, simplified:

 

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Beer Making

Better Wine Thief

Posted by benevert1 On January - 25 - 2006ADD COMMENTS
Here is a technique that Ian from The Home Winery just discovered.  I have been using this technique for a couple years with a lot of success and his write up on it says it better than I can.
 
January 15th, 2006 by Ian

The other day, I overfilled a 3 gallon carboy after racking from a primary. My housemate happened to walk in while I was gently dipping my wine thief into the carboy, trying carefully to not overflow the liquid. She watched me as I did this several times, each time, drawing a very small amount of wine from the carboy.

Wendy then said, “Ian, wouldn’t you be better off using a turkey baster?”

Holy smokes… I went and sanitized the turkey baster and did what I wanted to do in mere seconds. Furthermore, I realized that a turkey baster is much handier for drawing liquid from the carboy for any activity that a wine thief would be used. Just squeeze the bulb on top, put the end of the baster in, release the bulb, and wine gets sucked up much faster than using a thief. As well, it doesn’t drip as much at the bottom end either, after drawing it out of the wine.

Try it yourself sometime

Thanks Ian!!!
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Beer Recipes – Making Homemade Wine and Beer – Wine Recipes – Diabetic Eats

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Wine Making

Sweet Mead

Posted by ben On January - 24 - 2006ADD COMMENTS

Ingredients: (for 1 gallon)

  • 5 pounds, Honey
  • 1 teaspoon, Citric Acid
  • 1/4 pint, Strong Tea
  • 1 package, Champagne Yeast
  • Yeast Nutrient

Procedure:

Boil 1 quart of water, honey and citric acid for seven minutes. Then the add the tea and boil for five more minutes. The mixture was then added to 48 FL. oz. of cold water in the one gallon jug. The wort was then cooled overnight to 70 degrees. Add yeast and yeast nutrient. Ferment for four months.


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Wine Recipes

Acid Level Chart

Posted by benevert1 On January - 21 - 2006ADD COMMENTS
This chart has a few fruits and vegetables and the amount of acid that they contain.  This should help you in determining how much additional acid you would need to use.
 
         
    Acid Levels    
  Low Acid Medium Acid High Acid  
         
  Beets Apples Blackberries  
  Dates Apricots Currants  
  Dried Fruits Cherries Gooseberries  
  Elderberries Grapes Loganberries  
  Figs Juice Concentrates Quinces  
  Flowers Nectarines Raspberries  
  Herbs Oranges Rhubarb  
  Pears Peaches Strawberries  
  Rose Petals Plums    
    Tangerines    
      ="2">   
 
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Wine Making

Sierra Nevada Clone Recipe

Posted by ben On January - 21 - 2006ADD COMMENTS

Ingredients:

  • 6.6# light unhopped malt extract
  • 1/2# Cara-pils
  • 1/2# caramel
  • 1 oz. Perles (boil) 8.5 alpha
  • 1/2 oz. Cascade 4.6(?) alpha (15 min. remaining)
  • 1/2 oz. Cascade 4.6(?) alpha (5 min.)
  • Wyeast 1056

Procedure:

Specialties steeped 1 hour at 155-160 deg. F (68-71 deg. C). 1 hour boil.

Specifics:

  • OG: 1048
  • FG: 1010
  • Primary: 8 days
  • Secondary 12 days +


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Beer Recipes

Dandelion Wine Recipe

Posted by ben On January - 19 - 2006ADD COMMENTS
 
 
 
 
 
 
Spring is just about 8 weeks away and soon yards will be sprouting those little yellow flowers.  A great solution to the dandelion problem is to make wine with them.  This recipe was taking from “Making Wild Wines and Meads” and will make a 1 gallon batch.
 
6 cups dandelion petals
 
2 pounds sugar
 
1 pound light raisins
 
1 tablespoon acid blend
 
1 campden tablet
 
1 pack wine yeast
 
1 teaspoon yeast nutrient
 
1 1/2 cups orange juice
 
1 teaspoon pectin enzyme
 
Wash and prepare dandelion petals.  Place them and sugar, raisins and acid blend into fermenter.  Bring 1 gallon of water to a boil and pour it into the mixture.  Add a campden tablet and let the mixture sit for 24 hours.
 
Add pectin enzyme and yeast and allow to ferment for 3 days.  Then rack over and allow to finish fermenting.  This should take about 3 months.  Rack 1 more time and allow to clear.  Then bottle.
 
Should be ready for sampling in about 6 months.
 

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Basic Equipment for Making Wine or Beer

Posted by ben On January - 18 - 2006ADD COMMENTS
Most people think that you need a lot of equipment  and spend a lot of money to get into making your own beer or wine. Not true.  I use a lot of stuff from my kitchen.  There are a few inexpensive items you will need to purchase.
 
Items you need
 
6 gallon food grade bucket with a lid that has a hole to fit airlocks
 
hydrometer
 
stainless steel pot (12qt to 20qt)
 
funnel
 
airlocks
 
thermometer – floating one is great.  I use an electronic because it is easier.
 
rolling pin - to crush grains
 
This basic equipment assumes that you are using juices to make wine and either liquid or dry malt to make beer.  In other words, real simple techniques.  As you advance in either one, you will want to pick up more equipment, but this should get you started.
 



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Beer Making

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