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3

'Do you think this will work with most recipes?' I think it will. The thing about intentionally stronger flavors is that they tend to mask other unwanted flavors that develop over time. Precisely why brewing a light beer (say, a Helles) can be so difficult; every little flaw will come through, having no strong flavor to hide it. '...add more hops, ...


3

First off you are not crazy, adding fruit to alcoholic beverages is an age old process. You have a few options, you can add the peaches to the secondary, minus the syrup. If the peaches are straight from a can they will have been pasteurized so you can add them straight in if you wish. You may want to freeze them first to break down cell walls and extract ...


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You'd want to do it as a late-addition fermentable. From the FAQ late addition entry: "Use this to exclude the fermentable from the estimated boil gravity used in the calculator." This means you'll have the right gravity for bittering calculations during the boil, and the right post-boil gravity (reflecting the addition of sugar).


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This will give you the IBU and ABV you are looking for. To get the mouth feel you will have to play around with mash-in temps to try get the right proportions of un-fermentable sugars out. 4.5 kg 10lb Pale 2-Row (UK) Any Mash 38 2 °L 0.45 kg 1lb Chocolate (US) Any Mash 29 350 °L 0.45 kg 1lb Caramel/Crystal 60L ...


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For BJCP Info, I use BJCP 2015 Beersmith (lite or full) is a good tool (but I tend to do everything on the PC, so I do not use the app that much). The app allows for recipe formulation, logs and timers. Brew Timer is a life saver for letting you know when to do what. Easy to configure. The pre-warning function is one of the best features. Lastly, CvPad, ...


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Adding to @FranklinPCombs's answer, if you have a CO2 canister, prefill your bottles with CO2 before filling them. That will guarantee that the head space contains no free oxygen and might buy you a little more shelf life.


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Recipe: Grape Juice Yeast Making wine is more about process than recipe. With the exception of quality ingredients. Standard table grapes don't really make decent wine. This becomes incredibly apparent when you actually taste the juice from a true wine grape. I've dabbled in some wine making all from kits of different grape musts. When you taste the ...


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Here are a few recipes: http://www.wine-making-guides.com/elderberry_wine.html I would stick with there rough guide of 3lb/gal, and I would use some sugar but if you don't want to add sugars then you are likely to be using about 5lb of berries and 2-3lb of raisins per gallon. I would also freeze the raisins to break the cell walls and release the flavour ...


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Keep in mind that Vienna malt needs to be mashed. Although if you steep it for 45-60 min. at about 150F, that will be pretty much the same as mashing. Also, amber extract will have crystal and other malts already added to it. I'd recommend using the lightest extract you can find, preferably dry, then add your own specialty malts.


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I'd get rid of everything where you don't know why it's in the recipe. As a beginning brewer, I try to keep my ingredients to a bare minimum (1 lme/dme, 1 steeping grain, 1 hop, 1 yeast) when making my own recipes (ok, I made a triple-hop ale but the hops I stole from Duvel so that doesn't count). Also, I "develop" my recipes on a site with a built-in ...


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On my phone the only 3 beer-related apps I have installed are: Jomebrew Beer Stats and Conversions I grabbed this primarily to convert Brix to SG because my refractometer is in Brix. The interface isn't great, but its a quick simple app for doing some basic conversions. It will also take OG and SG and give you ABV and attenuation. It also does have a timer ...



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