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Mead, Cider, and Wine makers UNITE!

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1 Mead, Cider, and Wine makers UNITE! on Sat Jul 24, 2010 4:31 pm

If anyone out there has experience making mead, cider, or any other fruit wine..... come forth!
We would love to have some discussions about the techniques and methods for any and all of these delicious beverages.
Don't be shy. We don't have as much experience with these finer things, but we are thirsty for more knowledge.
Rumor has it that we may be bringing a beautiful antique grape crusher to our store.... (Thank you Bierkraft Crew!). We aren't quite sure what that would mean, but we may be able to help some wine makers to use fresh grapes or other fruit. Rather than buying a concentrated must (which we do sell by the way). We'll see. Give us your input on what products you need in our store to help you better ply your craft.
-Brooklyn Homebrew

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2 Re: Mead, Cider, and Wine makers UNITE! on Sat Nov 20, 2010 6:22 pm

I'm going to try cider for my next batch, I think. I've given up trying to find the right apples locally (mostly because I can't press them) so I'm just going to find the bitterest farmer's market cider I can and go for it. Speaking of which, do you carry Wyeast 4766?

This message board is a great idea, btw. If you get enough people on it you can organize coordinated brews. For example, if you could borrow an apple press next fall we could get everyone to do a cider together.

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3 Re: Mead, Cider, and Wine makers UNITE! on Thu Dec 02, 2010 1:19 pm

I've rocked out a couple batches of cider in this my first year as a home brewer. I haven't made the leap to fresh apples, but have been experimenting with various juices and concentrates. Esp in the fall you can find a number of good raw ciders at your local store. You just have to make sure to read the ingredients to make sure there are no preservatives added that will kill your yeast.

So far, my best batch used Martinelli's Gold Medal apple juice as a base. The down-side is that stuff clocks in around $8/half-gal which really adds up quick. I did a 3 gal batch with 16oz of honey and two 4" cinnamon sticks. I believe I used Wyeast 4766 to ferment, and corn sugar to prime. If memory serves, it ended up around 9% ABV with a good sweetness and mouth feel.

I have a new batch in secondary right now. Bought 3 gal of an organic, unfiltered cider from Whole Foods, plus 16oz of honey & about a tbsp of ground cinnamon. This time, though, I'm using Wyeast 1056 (American Ale). It's much less dry than a cider or champaign yeast. And I plan to prime with more of the juice. Should end up around 6-7% ABV. I have some lactose in case it ferments out too dry, but that doesn't look like it will be an issue at all.

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4 Re: Mead, Cider, and Wine makers UNITE! on Sun Dec 19, 2010 1:33 am

Just bottled my first batch of mead today. Really basic recipe: honey, water, yeast, yeast nutrient. Kinda bummed: Two weeks ago when we racked it from one carboy to the next it tasted amazing, but today it tastes weirdly bready/yeasty. I hope I didn't fuck it up. I think I'm going to let them sit in bottles for the next three months or so (it's only in its third month right now). Next up: Papazian's Sparkling Ginger Mead. Trying to hook up with some beekeepers upstate to get a little barter on. Will report back when I taste that first batch...

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5 Re: Mead, Cider, and Wine makers UNITE! on Sun Dec 19, 2010 1:30 pm

Ah dude relax. I made a mead last year and it tasted like ass until it spent about a year in bottles. It's quite nice now actually.

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6 Re: Mead, Cider, and Wine makers UNITE! on Sun Dec 19, 2010 2:03 pm


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