SECFOU French Oak Chips Wine Making Oak Chips Medium Toasted Wine Brewing Supplies for Home Winemaking
French red wine…
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A few weeks ago, I went to a workshop on small-scale grain growing. I asked the presenter about home malting. She suggested this video. She added the following:
"...the video suggests that after steep the moisture should be at least 42%. I would recommend at least 45%. And for the drying stage, a food dehydrator is my preferred method rather than screens with fans (although that might work in the summer when we have higher temps)..."
4 hours from start of brewing to wort in bucket.
Yeast is pitched, hydrometer is in the bucket, and off we go!
And brewday's here.
The beauty of my youngest having spring break is that I don't have to go anywhere this morning - I can start nice and early on getting things done with a batch of vienna lager.
I mean, assuming everything goes to plan, which... well, let's be fair...
Picked up the water today for the next batch of beer - a Vienna Lager called "Vienna (Lager) Waits for You" - that'll be going through the machine on Tuesday. Since I can't drink it until after Pesach anyway...
Also packed up the next set of bottles going to competition, to be shipped out tomorrow. Then it's a week and a half before I have to start worrying about the next shipments after...
Bottling day is so much better when it makes my kitchen smell like a vacation in Belgium 🥰
Still, switching to smaller batches was the right choice. I made a big one for my company and holy mother am I exhausted now.
I've been making Kombucha for a while, but I haven't been able to really strike a super tasty balance, usually because this ADHD brain leaves it too long 😅
Lately it's been better, I'm trying to track how long I ferment in jar vs second ferment in bottle. Of course it depends on temperature, but I didn't realise how much the amount of scoby mattered too, until signif other suggested it. I removed about 1/2 and now it doesn't go straight to vinegar.
1/?
Another weekend, another #homebrewing competition.
Cherry Blossom results are in and... my ordinary bitter ("Tsurrus") did well enough to earn a bronze. The dark mild ("Nebbish") made mini-Best-of-Show for its table. The others have respectable scores.
Still, my first medal for the year, so I'm happy with it. Next week's an 'off' week in competitions for a bit, and then the weekend after has two competitions.
Onwards and upwards!
Capsicumel Advice
Hi all, Looking to try my hand at a Capsicumel (spicy mead flavored with peppers). I’d heard about these years and years ago, but never put much thought to it till recently. I’m hesitant to go all in on my first test batch, but saw that crushed red peppers are a decent way to begin to add spice. I think I want to shoot for a semisweet brew with mild spice - primary flavor should be comparable to a traditional mead, but with a bit of a spicy kick. I’ve read that jalapeños are the go to for a mild Capsicumel, but I’m worried even that might be too much (I have experience infusing tequila with jalapeños, and that goes off the rails fast). I was thinking of using crushed red peppers as the spice source. Does anyone have experience with this they’d like to share?
Oooo. My ordinary bitter, Tsurrus, is really nice with another week under its belt to age.
Is it going to win anything at the Cherry Blossom this weekend? I have no idea. But I like it.
Wine
Will
Theodore Casser
Brudi Bräu
Polly Kraisus
DahGangalang