MuteDog

joined 1 year ago
[–] [email protected] 1 points 1 hour ago

why are there leaves or flower petals in it?

[–] [email protected] 1 points 1 hour ago

with wines, you generally use sorbate (prevent the yeast from being able to reproduce) and sulfite (kills yeast) to prevent refermentation when you back sweeten and then you wait a week or so to make sure it doesn't start fermenting again before bottling.

[–] [email protected] 2 points 5 days ago (1 children)

Did we learn nothing from the late 90s??

[–] [email protected] 4 points 4 weeks ago (1 children)

The salt definitely phased what was already there, it stopped yeast activity, that's why this ferment remains sweet. If yeast was active it'd eliminate all the sugar quickly.

[–] [email protected] 1 points 1 month ago

I've used it in a number of beers and it's always been a hit.

[–] [email protected] 3 points 1 month ago

Wood chips work well, you can also get cubes, that impart the character a bit more slowly, and a lot of people swear by them over chips.

[–] [email protected] 4 points 1 month ago (2 children)

a 5 gallon barrel will impart a ton of wood character to your beer really quickly (compared to a 55 gal or 225L barrel) due to the wood surface area to beer volume ratio. You probably wouldn't want to put a stout into one for an entire year, at least not right away, maybe once you've sent a number of beers through it and stripped out a lot of the wood character from the barrel...

[–] [email protected] 7 points 1 month ago (1 children)

Damn, you could have probably just bought bulk blue raspberry syrup too.

[–] [email protected] 3 points 1 month ago* (last edited 1 month ago)

it's possible, I tried making a candy wine once and the chalk from the centers of the atomic fireballs messed it up pretty badly, not that I really expected it to be good, but...

Obviously warheads are sour while atomic fireballs aren't so ymmv

[–] [email protected] 7 points 1 month ago (5 children)

I wouldn't use warheads as their cores are chalky and it'd probably mess with your fermentation pH.

Maybe make Mountain Dew (aka moonshine) out of Mountain Dew?

[–] [email protected] 4 points 1 month ago (2 children)

Thanks! I'm not planing on using hibiscus or rose, I'm wanting to produce a 'gin' with all botanicals grown on my property. Was thinking of using cypress and blue spruce boughs for the 'juniper' (hence the 'gin'), I've got a bit of coriander seed I grew this summer, dried lemon balm, and elderflowers. I've also got mugwort, rosemary, lavender, costmary, mint, and some other stuff. I'm not sure I'm gonna use any of those or not yet.

[–] [email protected] 8 points 1 month ago (1 children)

Instructions about things to not do is as equally helpful as instructions about things to do.

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