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1d
comment Another acetaldehyde question
What were the ingredients? If a significant portion (i.e. > 20%) of the fermentable comes from simple sugar, this could create cider flavour.
Jan
19
comment How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?
Don't forget that the part of the purée that's not sugar is mostly water which will dilute the beer. Depending on how much is water, you may end up actually lowering the final alcohol percentage.
Jan
3
comment Is delayed yeast activity normal?
Cold temperatures can also lead to a long lag time and slow fermentation.
Dec
13
comment Pomagranate mead sour
If you add sugar, it will just ferment. Check this site for advice on back-sweetening cider. Most of those posts apply to your situation as well. The simplest thing to do is make syrup from water and honey. Add a bit of the syrup to a glass of mead.
Dec
11
comment Pomagranate mead sour
Can you describe the recipe and the process you followed?
Nov
29
comment What characteristics does Halcyon and Maris Otter bring to beer?
For what it's worth I like a strong malt profile in my IPAs to balance the bitterness so use Maris Otter for almost all of them.
Nov
17
comment How to use priming sugar
Adding the beer to the sugar solution, rather than the other way around, helps with equally distributing the sugar.
Nov
17
comment Is juiced Ginger root fermentable?
In my experience, the anti-bacterial properties of ginger do not impede fermentation. Honey would work as well, but you might be surprised at how little honey flavour will survive the fermentation process. Lambic is made from barley and wheat, so in that sense, no you can't create a lambic style drink from ginger. But you can made a dry, slightly sour, alcoholic beverage.
Oct
30
comment Are my carboys going to break when my outdoor cider brew freezes?
The heat from fermentation is not a factor. Once the temperature drops below the yeast's operating range, fermentation will stop.
Oct
20
comment Total Cider Noob Move
How long has it been since pitching the yeast? Cider usually takes around 1 or 2 weeks to ferment, depending on temperature. I suspect your cider will be fine. It may have some subtle flavours due to over-pitching, but you might not even notice.
Oct
7
comment Can wet crushing impede mashing?
Did you check the temperature of the mash after adding the strike water? The strike water will need to heat up the 500g of added water as well as the crushed malt. If your strike water calculation didn't take this into account, your mash temperature could be considerably lower than expected, leading to a longer mash time. For what it's worth, I typically add around 80g of water to 5kg of malt. Just this small increase in moisture content allows me to set my mill rollers to the smallest gap without getting a stuck mash.
Sep
23
comment My propane burner is hard to ignite, and when it does, the flames are small
It sounds like there'a a problem with the regulator.
Aug
12
comment I used too much malt. What should I do? Suggestions how to salvage?
@wesanyer I got the extract potential of 44 pppg from BeerSmith. Your link to Palmer's book says 40-43. I guess it varies from brand to brand?
Aug
11
comment I used too much malt. What should I do? Suggestions how to salvage?
There must be some sort of law: when pointing out someone's math error, you'll inevitably make one yourself. So the three extra pounds of DME add a total of (44*3)=132 points of gravity to one gallon of wort. In five gallons, this gives a total of 132/5=26.4 points.
Aug
11
comment I used too much malt. What should I do? Suggestions how to salvage?
You've made a mistake in your math. DME has a potential of 44 points per pound, per gallon. So the 2 extra pounds add 88 points per gallon, or 17.6 points total for a 5 gallon batch.
Aug
6
comment Making a French Cider
According to this source, cider.org.uk/keeving.html, you should rely on the wild yeasts on the apple skins if you're planning on keeving. Cultured yeast is too robust, and would continue to ferment to dryness even with the nutrients removed by keeving.
Jul
28
comment Sweeting and Bottling a cider/cyser
Campden alone will not stop the yeast from fermenting residual sugar -- it just knocks them back a bit. You need to add potassium sorbate and campden in the correct amounts. You can use Google to find the quantities.
Jul
26
comment Hops to put in a golden ale to give a big hit of hops
Are you interested in adding hop bitterness, or hop aroma? For the first, you need to add hops to the boil. For the second, they can be added at the start of fermentation.
Jul
19
comment Should I worry about this smell?
You can also remove chlorine and chloramine by adding a Campden tablet to the brewing water.
Jul
9
comment Stuck or very slow fermentation on Märzen
To be clear, don't add the oxygen now. @mdma's point is that oxygenating the wort before pitching the yeast helps with the yeast's growth (i.e. aerobic) phase.