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InvisibleCorporal Kielbasa

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Re: Brewing@home [Re: makaveli8x8]
    #5656811 - 05/21/06 03:39 PM (17 years, 8 months ago)

fyi peaches suck at brewing. If you want a peach flavoured brew its best to use apricots.


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OfflineKonnrade
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Re: Brewing@home [Re: Konnrade]
    #5657492 - 05/21/06 06:36 PM (17 years, 8 months ago)

I sampled mine just now, and the flavor isn't exactly nice, but it's palatable.

It has a definite cinnamon flavor, as well as a slight but obvious alcohol burning.

To be honest it doesn't taste much better than Miller Light, and I hate Miller Light.


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InvisibleBrainiac
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Re: Brewing@home [Re: Konnrade]
    #5657513 - 05/21/06 06:43 PM (17 years, 8 months ago)

find some peach flavour ex homebrawing srores have tham


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Offlinemakaveli8x8
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Re: Brewing@home [Re: Brainiac]
    #5657728 - 05/21/06 07:37 PM (17 years, 8 months ago)

the key to good mead, or any good wine for that matter is aging in oak...since most cann't afoard barrels, buy oak cubes. age in them for about 3 weeks or more. It makes a MAJOR difference. GL


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OfflineKonnrade
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Re: Brewing@home [Re: makaveli8x8]
    #5657862 - 05/21/06 08:10 PM (17 years, 8 months ago)

Should I just toss the mead into a clean 1-gal container with some oak cubes after I rack it?


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InvisibleBrainiac
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Re: Brewing@home [Re: Konnrade]
    #5658175 - 05/21/06 09:35 PM (17 years, 8 months ago)

About an 1/4oz or less will do more  will give it to much of an oak flavour and steam for 20 mits before you do this and save them to add to the naxt mead/beer
Becase, thay will have yeast in them,but don't steam them just add to the wort after it's cool down(you can tall by placing the back of you hand to the fermenter if it's cool then add the oak cubes. you wont have to by yeast over. :cool:


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Offlinemakaveli8x8
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Re: Brewing@home [Re: Brainiac]
    #5659059 - 05/22/06 02:27 AM (17 years, 8 months ago)

if you buy oak "cubes" from a relyable source you shouldn't steam them first...just rinse them off with non chlorine water....also you should use non cholorine water for best tasting wines too.

just rince cubes off then dump in the container you ahve wine in...you don't have to rack..you can add them anytime you want. when you are done with them rinse them off and throw immeditly into anothor batch or freeze them. you may want to steam them after this point up to you, i heard it kinda ruins them thow.


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Re: Brewing@home [Re: makaveli8x8]
    #5660394 - 05/22/06 02:21 PM (17 years, 8 months ago)

To use, rinse with water and steam sterilize in a vegetable cooker for 20 minutes, and add to fermenter. These are toasted for a crisper oak character. Unlike cubes which take a few weeks to impart flavor, oak chips impart their flavor relatively rapidly in beer. Use 1 to 2 oz. per 5 gallons, leaving the chips in contact with the beer for at least 8 days. Produced from American oak which has a slightly more aggressive flavor than French oak chips .
http://www.williamsbrewing.com/


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Offlinemakaveli8x8
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Re: Brewing@home [Re: Brainiac]
    #5662222 - 05/22/06 10:23 PM (17 years, 8 months ago)

yeah chips you do want to steam, but not cubes.

p.s. im told cubes are much better but thats just my opinion.


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We were sent to hell for eternity :hellfire: Ø:omgawesome:h®
We play on earth to pass the time :foreheadslap:

Over-population the root of all Evil-brings the Elites Closer to the gates.


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OfflineKonnrade
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Re: Brewing@home [Re: Konnrade]
    #5666069 - 05/23/06 07:18 PM (17 years, 8 months ago)

Fermentation is slowing down a bit, and I can't taste any detectable sugar flavor when I sample the brew.

Should I rack it just when fermentation gets slow, or should I wait for it to stop bubbling completely?


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Offlinemakaveli8x8
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Re: Brewing@home [Re: Konnrade]
    #5666083 - 05/23/06 07:21 PM (17 years, 8 months ago)

till it stops, then throw it in the fridge next to the eggs for a week. then rack it.


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We play on earth to pass the time :foreheadslap:

Over-population the root of all Evil-brings the Elites Closer to the gates.


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Re: Brewing@home [Re: makaveli8x8]
    #5667432 - 05/24/06 01:36 AM (17 years, 8 months ago)

actually you don't HAVE to wait till it completely stops bubbling...it depends on what your going to do with it.

usually when you get about one bubble about every mintue its time to rack.

if your going to rack, then add cubes and age...there's no problem go for it.

but if your wanting to bottle it...you have to make sure that yeast is dead(usually when it stops bubbling...but it can stop and then restart and it may be in bottle at this point...BE AWARE bottles explode) or the sugar is completely gone(scientificly).<---you need a hydrometer. well you prob know that anyways.


the key to wine and mead, its just make it, then forget about it...and while you wait...make more lol. soon you will realize you like this hobby and like mead...and you will be wishing you had more.

the key is good receipes. ME personally ive only made one stright mead..it was my first...could have messed it up..but i didn't like it at all(altho i didn't add oak either)(also many DO like them). Its when you add fruit that you start to notice the potential you can make mead taste like anything you want.

but a stright mead is prob the best thing to start with..experiment later on with other batchs...just add the oak and then taste about 2 weeks later...then once a week after that until you deside you got enough oak..then rack again.


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We were sent to hell for eternity :hellfire: Ø:omgawesome:h®
We play on earth to pass the time :foreheadslap:

Over-population the root of all Evil-brings the Elites Closer to the gates.


Edited by makaveli8x8 (05/24/06 01:43 AM)


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InvisibleBrainiac
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Re: Brewing@home [Re: makaveli8x8]
    #5667467 - 05/24/06 02:03 AM (17 years, 8 months ago)

I just pour it out of the fermenter and drink :smile:


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OfflineKonnrade
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Re: Brewing@home [Re: Konnrade]
    #5672072 - 05/25/06 09:50 AM (17 years, 8 months ago)

I'm racking it today, and using coffee filters to filter the spices out of it (they've imparted their flavor, no sense leaving the particles in it.

All I can say is DAMN... those powdered spices will completely clog a coffee filter before you can say "drunk"

At this rate, it would take 2 dozen coffee filters to finish racking 1 gallon of mead  :crazy:


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Invisibleohmatic
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Re: Brewing@home [Re: Konnrade]
    #5673403 - 05/25/06 03:10 PM (17 years, 8 months ago)

whatabout pre-filtering it through metal sieves ?
t get the bigger parts out ?


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Re: Brewing@home [Re: ohmatic]
    #5673690 - 05/25/06 04:31 PM (17 years, 8 months ago)

I don't think big parts are the problem... I think it's all the really tiny parts that sink down into the filter and coagulate in the openings.

The yeast I used has fairly poor flocculation, so no doubt there is a decent amount of yeast helping to clog the filters, as well.


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InvisibleBrainiac
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Re: Brewing@home [Re: Konnrade]
    #5673749 - 05/25/06 04:46 PM (17 years, 8 months ago)

Must of the suff sinks down to bottom of the fermenter.


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Re: Brewing@home [Re: Brainiac]
    #5675877 - 05/26/06 03:23 AM (17 years, 8 months ago)

yeah i take it you don't have a hose and racking cain? its um...kinda bear essencial. coffee filters...lol there for coffee man! just pour stright water threw it...still take your a day to do one gallon.

a racking cain will keep the majority of all the shit out, provided you use it right....basicly your just suck up everything between the bottom and the top...and you leave about half inch of wine behind...its a tad wastefull but well worth it...then afterwords throw them leftovers in fridge and it will make it all settle to bottom...and you can drink stuff on the top.

p.s. do not underestimate puttign your wine into the fridge...it makes all the shit sink.


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We were sent to hell for eternity :hellfire: Ø:omgawesome:h®
We play on earth to pass the time :foreheadslap:

Over-population the root of all Evil-brings the Elites Closer to the gates.


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OfflineKonnrade
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Re: Brewing@home [Re: makaveli8x8]
    #5677207 - 05/26/06 01:48 PM (17 years, 8 months ago)

Alas, I haven't bought a racking cane yet :crazy:

And, I seem to have lost the nice clean length of vinyl tubing that I used to siphon with.

I'm thinking I might just use a turkey baster, it's not like this batch of mead isn't going to turn out mediocre anyways.

Next time around, I'm using a decent recipie, and decent equipment.


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Offlinemakaveli8x8
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Re: Brewing@home [Re: Konnrade]
    #5677353 - 05/26/06 02:35 PM (17 years, 8 months ago)

ok ok for a real cheap setup, go to micky d's, and ask them for about 20 or 30 straws.

then put the ends on the straws into each other like you did as a kid im sure. now you have some cheap tubbing.

next take a plastic lid to a 2 liter bottle. Drill a hole in the top slightly smaller than your straw hose. next take aluminme foil and wrap a couple times around the lid. Then take a needle and put many many holes in the bottom of it. Then slide your straw hose a little ways into the lid threw drilled hole.

NOW you have a poor mans racking cain!

slide it in so that the lid is about a quarter inch above the yeast at bottom. next tape straw to the container so it doesn't move for now.

then syfon.

when you get to the end tip jug on its side and position lid and hose to get the last drops.

p.s. you might want to use some tap on all the connections on your hose as well so it doesn't fall apart.

if lid gets plugged up or anything just shake it gentlly...also ive never tried this before but im assuming it will work?


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We were sent to hell for eternity :hellfire: Ø:omgawesome:h®
We play on earth to pass the time :foreheadslap:

Over-population the root of all Evil-brings the Elites Closer to the gates.


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