Any favorite recipies/yeast?
I have some red star montrachet going, some 05 safale, some lager (cant recall the #) all in various cider/pseudo-pulque recipies...
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Any favorite recipies/yeast?
I have some red star montrachet going, some 05 safale, some lager (cant recall the #) all in various cider/pseudo-pulque recipies...
Show off! Lol. [emoji12] I'll stick to the BL & JD.Quote:
Originally Posted by 2manymustangs
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I had cider for the first time last year when I was in England. I thought that stuff was really good!
super easy for starters... 1 gallon of PASTURIZED, no additives apple juice, one cup of corn sugar (or 3/4 cup brown sugar), 1/2 package of red start montrachet and air lock it... after 1-2 weeks (depending on bubbles) add a kick starter of sugar syrup made from your original starter IF you wanna make it sparkle... and wait...Quote:
Originally Posted by riverrunner1984
waiting is the hard part...
most apple juice jugs take a 7.5 or 8.5 bored stopper... since it's pasturized its super easy since your fermenting in the jug you bought it in...
WOud you rather Baileys? ;)Quote:
Originally Posted by Mrs.K034
Is the effort to make it worth it or is it just easier to buy it and taste the same?Quote:
Originally Posted by 2manymustangs
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I dunno if you can even buy Apfelwein (German Hard Cider)...Quote:
Originally Posted by riverrunner1984
It's a tradition for us Germans here in Missouri...
Now your talking right up my ally lol.Quote:
Originally Posted by 2manymustangs
So the recipe you posted, that's for your apfelwein???
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Its basically it, fermented hard cider... :) Ideally you have fresh ground/pressed cider but, since this is pasturized (if you buy the right brand) it makes it much easier... The yeast and sugar you use, and your process impacts the dryness/flava/ABV... ;)Quote:
Originally Posted by riverrunner1984
Sounds like fun to try!Quote:
Originally Posted by 2manymustangs
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I just tried my first batch of beer. Using a mr beer kit. Not sure if I did it right but it's been cold here and it said to keep above 65 degrees. So giving it a couple extra days.
Pretty sure I screwed up. But figured I would try with cheap and easy stuff before upping my game.
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Good idea!!Quote:
Originally Posted by riverbound
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Lager yeast likes MUCHO colder temps, as proof, I used lager yeast in some pizza dough which was refrigerated for 48 hours and it worked like a champ...Quote:
Originally Posted by riverbound
Do you know what yeast you are using?
Lager can make a funky sulphur smell for the first phase of fermentation but that will go away... Ale yeast is mucho more sensitive to temps and will need 60+ for sure...
What makes you think that you messed it up? the smell?
You can always kick start the brew with more sugar/nutrient/yeast... How big of a batch do you have going???
HARD cider is yummy / easy to make, and especially good warm if you spike it with something like honey america (wild turkey)... OR everclear...Quote:
Originally Posted by Mrs.K034
Well that's good the. As I'm trying out a lager. It didn't look right a couple days ago. Bottled it last night and it looked And smelled good. So I might be good.Quote:
Originally Posted by 2manymustangs
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Oh, excellente'... It can be cloudy for any number of reasons if thats the case...Quote:
Originally Posted by riverbound
I have a gallon of "pseudo pulque" going that was started with lager yeast and was 6 days done, and it was almost as clear as the spring water I started with, yesterday I messed with it and kick started it with more agave nectar/tangerine juice/pulp and its super cloudy-orange but working like mad again... I added the tangerine juice/pulp as a nutrient mainly and not to flava it...
Pulque is kind of a PREcurser to what is distilled into mezcal/tequila I think... Made from blue agave plant parts (i think)...
My boy got me a kit for Christmas, can't wait to start cooking
Thats a cool gift... :thumb:Quote:
Originally Posted by Hotboat