What are we brewing today? Planning a brew?Just got my juice for some apple cider and a 1/4 cup of turbo yeast should have this ready in 7 or so days.
Haven't brewed in a while but I've done cheap mead which wasn't terribly tasty without mixing more honey in once it was done. I prefer fortifying aldi grape juice with sugar or honey and letting that ferment. 10%abv slam wine for getting buzzed on the cheap can't be beat.
>>21589430sometimes I let sqeezed orange juice out for a while and it gets nice and fizzy
>>21589595My girlfriend does this with all kinds of stuff to make "sodas"
>>21589430Just started a plain mead. I'm going to throw some cherry juice in during secondary and just see how it turns out.
>>21589992Keep us postedI just got my cider started. 1.5 gallons packed with about 1,072 grams of sugar.Haven't been brewing very often so im unsure about ratios. My most recent brew worked out nicely though i could've got it higher abv.
>>21589992What kind of cherry juice? I've thought about using a bit of this stuff before bottling to give it a little kick and sweeten it just a little for a dessert type wine.
>>21590356Forgot the pic
>>21589544Yeah if you cheap out on honey, plain mead doesn't taste very good. It's very dependent on honey quality — dry mead even more. Varietal honeys like orange blossom are good. A Walmart honey plain mead will just taste like a not-so-good boring white wine.Dry mead is also particular about fermentation conditions and needs to age at least 6 months.>>21590356You can't sweeten all the way to dessert wine range using tart cherry juice — you will dilute your wine way too much because the juice is not that sweet.
>>21591608That's why I said "sweeten it just a little..." I don't want it fully dessert wine sweet, just sweeter than normal.
>>21590297Will do. And keep us updated on your cider. Do you know what your starting gravity is?>>21590356I was planning on using some fresh, sweet cherries. blending them and straining. That does look neat, though, and desert wines are rather nice. I have a 4% sugar, black berry mead that I opened just tonight to try, and over 6 months or so, It's aged to a beautiful smoothness.
>>21592439My brew is cooking now. Tonight or tomorrow morning ill add another two cups of sugar. And no i dont have a gravity measure.Im using high alcohol content yeast and about 1400grams of sugar in 1.5 gallons of juice. Im not sure how much sugar I can add without waste.
People who are looking to make simple home-made wine to get drunk: resist the temptation to shoot for high ABV. The higher the ABV the longer a wine needs to age to taste good. Even if you don't care that much about taste, just make standard strength wine in the 10 - 12% range and drink more of it. You'll run into fewer fermentation problems so it'll be less effort overall and taste a lot better at the young age you're going to drink it at.If you really want something strong, shoot a bit higher in final ABV but pour in some spirit while it's still sweet to halt fermentation creating a fortified wine.
Just added sugar to my vessel and it foamed up and spilled out . Once it settled down I added more but I lost a little bit.What a pain
Oh nice. Just started my first gallon and a half ish of honey/mixed berry mead. 71B in goferm, progressively feeding fermaid o and dap.
