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KONASDAD
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« Reply #20 on: January 23, 2008, 04:50:20 PM » |
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Pictures of equipment. Not needed. Lets see, a food grade bucket, glass carboy(water jug) w/ air fermentation valve($5). Tubing to move from bottle to bottle. Hydrometer if your fancy($8). Good yeast($1.25), maybe some additives for more "control" of process. Remember people made fermented items in buckets/pottery and vases w/o anything modern for hudreds of years. Cleaned bottles and a capper w/ corks.
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"The more complex the Mind, the Greater the need for the simplicity of Play".
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buzzbee
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« Reply #21 on: January 23, 2008, 07:43:34 PM » |
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Here is three of my brews. on the left is mead,in the middle is the banana wine and on the right is a apple wine.  |
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JP
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« Reply #22 on: January 23, 2008, 09:05:54 PM » |
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Thanks for posting Ken. They all look like they'd be delicious!
Sincerely, JP
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Sean Kelly
Field Bee
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Location: Buckley, Wa
I Pick; Therefore I Grin
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« Reply #23 on: January 24, 2008, 06:47:48 AM » |
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Thanks for that pic Buzzbee! My mead is about the same color as yours, makes me feel good that I havent messed it up. I love your apple wine carboy!
Sean Kelly
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"My son, eat thou honey, because it is good; and the honeycomb, which is sweet to thy taste" - Proverbs 24:13
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buzzbee
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« Reply #24 on: September 18, 2011, 04:51:47 PM » |
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Well ,
natures bounty is upon us again. I put a whole bunch of mashed up grapes,sugar,and some yeast in a bucket. Threw in a few raspberries all mashed to bits just for fun. Now we just lean back and way for nature to convert all those sweets into something palatable!!!!
Actually the grapes and berries were just fine the way they were,but what a way to preserve them.
Now my wife made Jelly with her share of the grapes and is making apple sauce from the apples we collected from the back yard.
Next we will harvest some of the pumpkins and boil down for pie filling.
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JP
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« Reply #25 on: September 18, 2011, 04:56:08 PM » |
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So you guys picked the grapes Ken?
...JP
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buzzbee
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« Reply #26 on: September 18, 2011, 10:38:50 PM » |
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Yeeah,JP but the grapes came from Jens mothers house a couple miles away. I have a grape bush started,but until this year I kept it pruned with the lawn mower. Not intentional,I can assure you.  |
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JP
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« Reply #27 on: September 19, 2011, 10:01:05 AM » |
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What type grape did y'all pick? What's growing at your house? I planted concords at my property but didn't have the time to spend to cultivate them, have muscadine growing there though. Muscadines are extremely hardy. I've added fencing for them to see if they would run but lack of rain seems to put a halt to their growth. its been too dry the last several years.
It must be very satisfying to pick your own grapes.
...JP
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Francus
House Bee
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Location: Charlotte, NC USA
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« Reply #28 on: September 19, 2011, 11:11:46 AM » |
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I've been hombrewing for 23+ years and I usually brew once a month. I make 10 gal. batches and have a temperature controlled setup for fermentation. This is probably the one major (easy) thing to do to improve a brew. I also keg. Bottling 10 gallons can take several hours from clean up to cap. 2 5 gallon kegs takes about 40 minutes from clean to pressurization.
I also tend to culture my own yeast, but that isn't a big deal for making good brews. There are some great yeast companies out there.
I do all grain as I feel it gives me more control. I also use a step mash for the same reason. However, infusion mash works fine for those who don't have the volume to hold that much water during mash.
I'm always available if people have questions about brewing. It has been a passion of mine for a long time.
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"...but Sweetie, it's basically just an Ant Farm for adults...."
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Hemlock
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Location: Concord, Virginia
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« Reply #29 on: October 12, 2011, 01:55:01 PM » |
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Started brewing this year. Have only done 4 batches though (that's 20 gallons). Always working on improving the process. On the 25th i get to brew a batch of Rauchbier (smoked beer) with a mentor in his kitchen. Just in time for Thanksgiving. Oh Yeah!
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Picobrew
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Location: Washburn, WI
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« Reply #30 on: October 14, 2011, 12:58:14 AM » |
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...Have only done 4 batches though (that's 20 gallons). Always working on improving the process. On the 25th i get to brew a batch of Rauchbier (smoked beer) with a mentor in his kitchen. Just in time for Thanksgiving...
Whew! First time I read that it sounded like you planned to have 25 batches behind you by Thanksgiving!  |
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I think cayenne, I think cayenne.
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Hemlock
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Location: Concord, Virginia
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« Reply #31 on: October 14, 2011, 10:47:00 AM » |
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25 carboys lined up in the basement all bubbling away. Wow! what a vision. The harder trick would be bottling them all. That's 1250 bottles!....take one down and pass it around 1249 bottles of beer on the wall.  |
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danno
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« Reply #32 on: October 14, 2011, 01:52:02 PM » |
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I'm a all grain brewer. On tap now is a keg of a wonderful saison made with bitter orange peel, corriander and grains of paridise, a keg of Fat tire ale and a keg of Stout that we aged for 6 months in a bourbon barrel. Still in carboys is a dry mead, a 18% bragget (these 2 have been bulk aged for alittle over a year now) and another 5 gallons of stout for the second round in the bourbon barrel. We have about 40 people coming to our home for the local brewing club yearly party. Everyone brings a dish to pass and either bottled or kegged creations to show off and pass around
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